Wow, I feel like I have gotten a lot done since that last Secret Recipe Club, sometimes time flies by however it seems like forever since I have written the last Secret Recipe Post. We have been enjoying summer, the kids have been at the park for hours at a time, plus they got to go on a camping trip while my husband and I enjoyed an Alaska Cruise. Yes, much fun has been happening in our lives. In between cruising and summer vacationing, I also had to find a recipe to make from my assigned blog, this month I received our very own coordinator Debbi Does Dinner. Although the temperatures have been pretty cool for the summer, which I like, when I was actually going through the blog, we were experiencing a bit of a heat wave. This meant anything that used the oven was immediately out. I am kind of a boring cook in the summer, as I avoid having the oven on, no delicious cookies, no baked meats, lots of sandwiches. Anyways, back to Debbi, she has got hundreds and hundreds of recipes to look through. I found a nice chili recipe that uses the slow cooker, and so the decision was made, chili it is. Debbi actually had quite a few chili recipes on her site I chose this one because it used the slow cooker, plus it had a lot of recipes that I already had on had. It is a very large recipe, so you can get quite a bit of leftovers from it as well, a huge bonus in the summer month’s of no cooking! So here it is Debbi’s Sweet and Tangy Chili .
2 lbs. ground turkey (I used ground chicken)
2 onions, chopped
2 peppers, chopped
1 jalapeno, chopped
2 tbsp. garlic, minced
1/3 cup balsamic vinegar
2 tsp. beef bouillon
1 (15 oz) can of tomato sauce
1 cup ketchup
1/2 cup water (or more if desired)
3/4 cup red wine
2 (15 oz) can black beans, drained and rinsed
2 (15 oz) can pinto beans, drained and rinsed
1/4 cup + 2 tbsp. chili powder
1/4 cup + 2 tbsp. brown sugar
2 tbsp. paprika
2 tbsp. cumin
2 tsp. cinnamon
Salt and pepper
1. Brown meat in large skillet, when it has browned add peppers, onions, jalapeño and garlic. Cook for about 5 minutes until onion is tender.
2. While meat and veggies are cooking mix remaining ingredients in very large slow cooker (at least 6 quarts). Add meat and veggies when they are done. Stir well to mix ingredients.
3. Cook on low heat for about 7 hours. If desired serve with cheddar and sour cream, or tortilla chips to dip.
4. Eat and enjoy!