I must admit, since joining AR, it has really helped me "up" my cooking game a lot! Especially in the Chili department. As a show of gratitude I’d like to share my Panhead Family Texas Chili recipe with everyone. This is a recipe that has been handed down for generations in my family. In fact it’s rumored that my great-great-great grandpa, Pheoneus Panhead, was one of the collaborators in the origins of clam chowder! His incomparable culinary mind was ahead of his time. This will be the first time our recipe has left the family. We thought it is time to share this gift with the rest of the world. This is Authentic Texas Chili at its finest. Enjoy! Ingredients are as follows:
1lb of ground turkey meat (armadillo is best if you can find it in season)
1 can of chili no beans (this will be the base for the chili)
1 can of red kidney beans. (A MUST for any chili head worth his salt)
1 can each of corn, chicken breast meat and pineapple (for topping)
1 cup of Organic Kale (adds incredible flavor)
1 or 2 carrots ( can’t have too many carrots if ya ask me)
1 small acorn squash (for texture and a really deep chili flavor)
A pinch each of chili powder and cumin (maybe 1/8 tsp each)
Tortilla Chips (For thickening and a boost of corn flavor)
2 Quarts of fish stock (beef broth has been done to death)
In a medium size pot start simmering the canned chili, allowing time for the flavors to meld, about one hour. In the meantime scoop out the innards of the acorn squash and mix in a blender until smooth. Save some of the skin as a topping along with the pineapple. Take the ground turkey and canned chicken and mix together in a bowl. Cook in the microwave until done, usually 3-4 minutes. Cut up the carrots and put in a crockpot along with the fish stock. Add all remaining ingredients except for the tortilla chips and pineapple. Cook on low for 8 hours. At the 7 hour mark, crumble up some tortilla chips and add as needed to thicken the chili. When done, serve your guests this scrumptious chili in a bowl and add the pineapple chunks as a topping. Be sure and make plenty! I’m sure they will all come back for seconds, or even thirds!
Please visit my website.....www.stupidpanheadrecipes.com for even more culinary delights!
1lb of ground turkey meat (armadillo is best if you can find it in season)
1 can of chili no beans (this will be the base for the chili)
1 can of red kidney beans. (A MUST for any chili head worth his salt)
1 can each of corn, chicken breast meat and pineapple (for topping)
1 cup of Organic Kale (adds incredible flavor)
1 or 2 carrots ( can’t have too many carrots if ya ask me)
1 small acorn squash (for texture and a really deep chili flavor)
A pinch each of chili powder and cumin (maybe 1/8 tsp each)
Tortilla Chips (For thickening and a boost of corn flavor)
2 Quarts of fish stock (beef broth has been done to death)
In a medium size pot start simmering the canned chili, allowing time for the flavors to meld, about one hour. In the meantime scoop out the innards of the acorn squash and mix in a blender until smooth. Save some of the skin as a topping along with the pineapple. Take the ground turkey and canned chicken and mix together in a bowl. Cook in the microwave until done, usually 3-4 minutes. Cut up the carrots and put in a crockpot along with the fish stock. Add all remaining ingredients except for the tortilla chips and pineapple. Cook on low for 8 hours. At the 7 hour mark, crumble up some tortilla chips and add as needed to thicken the chili. When done, serve your guests this scrumptious chili in a bowl and add the pineapple chunks as a topping. Be sure and make plenty! I’m sure they will all come back for seconds, or even thirds!
Please visit my website.....www.stupidpanheadrecipes.com for even more culinary delights!
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