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my mama's chili

okay so, it’s not really my mom’s recipe.
it’s one i’ve pieced together from other versions/our own tastes over the years.
but someday zoey will rave to her friends about her mama’s chili. i’m just sure of it.
(i didn’t go to public school. do kids rave about chili on the monkey bars?)
clearly, it deserves the title.
plus everything tastes better when you know it came from somebody’s mama’s kitchen
my husband will tell you that when we first got married my chili tasted like spaghetti sauce.
he wasn’t wrong.

i’m pretty confident this is a much improved version. and i have witnesses to prove it.
you’ll notice, we like to eat our chili over cornbread waffles.
just trust me. it’s aca-awesome.
i’m pretty fond of the cornbread that comes in the 2 for $1 Jiffy boxes.
they remind me of my childhood.
but you’re more than welcome to use your favorite version.
in fact, if you have your mama’s cornbread recipe, can i have it?

some of you may have seen this instagram photo and that’s why you’re here.
some of you are helpless bystanders who just got lucky enough to win the leprechaun chili jackpot.

either way, you’re welcome.

my mama’s chili 

2lbs ground turkey
2lbs mild johnsonville italian ground sausage
2 medium onions, diced
1 green pepper, diced
1 red pepper, diced
3 celery stalks, diced
3 garlic cloves, minced
1 tablespoon salt
4 tablespoons cumin
3 tablespoons paprika
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried cilantro
1 can tomato paste (6 oz)
2 cans seasoned diced tomato’s (15 oz cans)
2 cans chili beans in mild sauce (24 oz cans)
1 1/2 cups beef stock

optional toppings:
sour cream
shredded cheese
diced green onions

brown your turkey and italian sausage, drain grease and transfer to a large soup pot. add your diced onions, peppers and garlic. heat and stir until the vegetables are tender. now, stir in all those spices. yup, 13 tablespoons. i didn’t lie, you didn’t miscount. you can do it. in go the tomatoes, paste and diced. chili beans (undrained) and beef stock go in last and you’re done! you can serve when hot, it’s great as is. but i prefer to let it cook on low for a 2-3 hours to thicken up and for all those spices to marinate. truthfully, as with all soups, it’s better the next day. but what can you do. some of us just need our chili now.

i should warn you, this serves 12 easy. go halvsies if you just need normal dinner, but it also freezes/cans great!

let me know how you like it, if you change it or if you hate it!
i’d love to hear.

happy st patty’s day!

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