Ingredients: |
Ingredients: 3 lbs Top Sirloin Steak, trimmed and cut into 1/2-inch cubes 1 lb. ground turkey breast (lean ground turkey) 2 boxes Carroll Shelby’s Chili Kit 1 medium vidalia sweet onion, finely chopped 1 small box mushrooms, sliced and cut small 3 small cans diced/roasted green chilis 1 15.8oz can Bush’s frijole negros (black beans) 1 15.8oz can Bush’s mild chili beans 1 15.8oz can Trappey’s Navy Beans w/Jalapeno’s (or 1 can Bush’s white chili beans if Trappey’s aren’t available) 1 large can (29 oz) Tomato Sauce (Hunt’s or Del Monte) 1 large can (29 oz) diced tomatoes (Hunt’s or Del Monte) 4 tsp Wyler’s beef bouillon or 4 Wyler’s beef bouillon cubes thoroughly mixed into 4 cups hot water
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Directions: |
Directions:Base Chili Stock: Get a large soup pot, because this recipe makes a lot. Into the large pot, add the can of tomato sauce, then rinsing the tomato sauce can with hot water until full to get all the tomato sauce, add the water from the tomato sauce can to the pot. Set the burner on as low as it will go. Add the thoroughly mixed Wyler’s beef bouillon and 4 cups hot water to the pot. Add diced tomatoes, and diced green chilis.
Add mild chili beans to the pot. In a colander, place black beans and white beans and thoroughly rinse in hot water, then add to the pot. From one of the boxes of Carroll Shelby’s Chili kit, add the entire large packet of red chili powder to the pot and stir in thoroughly. Add the entire large packet of white masa flour and mix thoroughly, slightly thickening
Preparing the Top Round: In a large frying pan, brown the ground turkey, lightly seasoning with some of the large-packet red chili powder from the 2nd box of Carroll Shelby’s Chili kit. Once browned and thoroughly cooked, add to the pot of Chili stock. There shouldn’t be any grease to drain from the turkey if it was good and lean. Finely chop the vidalia onion and slice the mushrooms into small pieces and set aside. Trim as much excess fat as possible from the top sirloin steak. Cut steak into small cubes no bigger than 1/2 to 3/4”. Place steak, onions, and mushrooms into a very large frying pan and cover. Lightly season with some of the large packet red chili powder from the 2nd box of Carroll Shelby’s Chili kit. Braise the steak/onion/mushroom mixture until fully cooked, approximately 7-8 minutes on a medium burner. DO NOT DRAIN, but pour the entire contents of the pan into the Chili pot.
Finishing the Chili: Add the large packet of white masa flour from the 2nd box of Carroll Shelby’s Chili kit and mix in thoroughly. This will thicken the chili somewhat more. Add as much or as little of the cayenne pepper packet from the Carroll Shelby’s chili kit as you’d like. This will adds the heat. Lightly salt to taste - using salt packet from Carroll Shelby’s Chili kit. Leave burner on low for one hour, then Chili is ready. Stir every 10 minutes or so.
Great served with chopped sweet onions, cheese & a dollop of sour cream.
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