The first time I made this recipe, I don’t think it was meant to be.
I checked the kitchen cabinets four times. And still. No black pepper!
What kind of kitchen…?!
In a huff of total disbelief, I stood on top of a chair & checked the cabinets for the fifth time. I thought maybe the extra peppercorn mill, that I usually keep on-hand, would reveal itself to me. But, no.
I didn’t want to go to the store, or send Husband out. The store that sold the “good pepper” was closed.
So. I ended up making this chili, sans black pepper.
And, you know what?
It was really good!
Chili is just one of those dishes.
First. Virtually everyone has their own chili recipe, no?
Second. You can make 3 (or 13) changes to it, and it still turns out pretty good. The longer it simmers, the better the flavors develop.
If you’ve had and like Wendy’s chili (unfortunately, I haven’t), you may want to try this copycat recipe.
It’s simple to make. Plus, you know what’s in it.
The second time I made it, I made even more revisions.
Here is the super adapted recipe: (inspired by Pam Walk’s, Wendy’s Chili recipe)
1 lb. ground turkey
1 (16 ounce) can kidney beans (drained & rinsed under water)
1 (16 ounce) can red chili beans, in mild or medium chili sauce (with liquid)
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 small diced onion
1/8 cup diced bell pepper
1 1/2 teaspoons cumin powder
1 tablespoon chili powder
3/4 teaspoon black pepper
1 teaspoons salt
2 cups water
• Brown the ground turkey in a large pot over medium heat.
• Add all the remaining ingredients & bring to a simmer, over low heat.
• Cook, stirring every 15 minutes, for 1 to 2 hours.
• Garnish with fresh green onions, cheddar cheese & a dollop of sour cream.
Please note: This makes for a pretty thick chili. We love to eat it with those scoop-shaped corn chips.