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Tonight I made chili for my sister Vikki and her family from an old recipe developed by a famous chef who goes by the name of Momeat Indapot. Momeat agreed to share his recipe with my family providing I actually put "mo meat in da pot". Ok, that was a bit much, huh. Today's chili features ground turkey, lean ground beef and sage sausage, which gives you mo meat in da pot.

I started with good ole canned stuff from Aldi, a great choice for food staples. With olive oil a large pot on medium heat, I added a big diced onion, began browning the meat, then added garlic, all the spices, and after the meat had nearly browned, everything else. As the pot began to bubble, I covered the it turning the heat down to a low simmer. 40 minutes later everything was ready, but the people weren't ready, so I took the chili off the fire and let it the seasoning fuse for an hour.

You need to taste as you go, because chili powder makes or breaks the chili in my opinion, to much it's bitter, to little and it like pasta sauce. I love to add a bit more chili powder and cumin if the tomatoes make the chili taste too tart after simmering.

Before i began the chili, I washed and wrapped my potatoes in aluminum foil, then popped them in the oven for one hour at 425 degrees Fahrenheit. They came out perfect! I like food with choices and chili is certainly one meal in a pot that offers great variety. We had an assortment of toppings, sour cream, sharp cheddar, pepper cheese, dill, herbs and the so on. I like cilantro in my chili, but didn't have any tonight. I would have enjoyed some jalapenos, but only now at 3 am I'm seeing them in the refrigerator. Oh well, there's lunch tomorrow!

Ingredients

2 cans pinto beans

2 cans diced tomatoes

1 can 32oz of garlic n herb tomato sauce

I Lb ground turkey

1 Lb lean ground beef

Sage pork sausage (it's the difference maker, and how much you use is up to you)

1 bulb garlic minced

3 Tbsp Chili powder

1 packet taco seasoning ( I used this because we didn't have any cumin, and taco seasoning is mostly cumin :)

1 Large onion

Assortment of Shredded Cheeses

Sour cream for those from Cincinnati

Chives

Scallions

Jalapenos or other peppers

Serve this chili over a large oven baked Idaho potato and it dinner. Now, I didn't put much sting on this chili because children were involved. Had that not been the case, I would have got some nice habaneros or a chili padi from Asia and put a little ting-a-ling on the tongue.

My dad is Texas chili purist who doesn't do beans in his chili, and his chili is smokin', but I like a variety of chili from mild turkey with garbanzo beans, to "hold my seat at the table, I be right back in a minute chili" if you catch my drift. Heat on food is a real personal thing, but I go for heat as long as it does not compromise the flavor.  With that in mind, may I suggest Tapatio Hot Sauce, the great equalizer.  I love this sauce because it is hot, yet very flavorful. I eat it on anything from collard greens to sandwiches. Go check it out at Picante ElatiOn - PicantelatiOn
Well, the chili was enough for 6 people because we have plenty left over for tomorrow, though the family was still saying, "let me get just a bit more of that Momeat Indapot Chili".
This poor baby boy thought he was the man, but he found out the Hanbanero was a wannabe man killer.  I kept telling him, please don't put your hands in your mouth and touch your face. Now he knows for sure, instead of habanero, he should just ha ban nice day, an stay far far away from habanero on any day:)
 


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