Tom Burcher's Nana’s Chili (updated)

Nana’s Chili (updated)

Makes about twelve servings.

• 2 lb. ground turkey
• 5 tablespoons olive oil
• 1 diced large onion
• 1 diced green bell pepper
• 1 diced red bell pepper
• 2 diced jalapeno peppers
• 4 cans Campbell’s tomato soup
• 4 cans water
• 2 cans dark red kidney beans (optional)
• 2 large cans petite-cut tomatoes
• 4 tablespoons sugar
• dash of oregano
• 4 (or more) teaspoons of chili powder
• 12 to 16 dried chili peppers

1. Sauté 2 lb. ground turkey in 5 tablespoons olive oil in large, heavy pan, until crumbly.

2. Empty turkey into crock pot. Sauté all the diced peppers and the onion in the left over oil and turkey grease (add more olive oil if necessary). Continue cooking until limp.

3. Add vegetables to crock pot. Pour in 4 cans Campbell’s tomato soup and 4 cans water.

4. (optional) Wash 2 cans of dark red kidney beans in a sieve. Add to crock pot.

5. Add 2 large cans of petite-cut tomatoes to crock pot.

6. Add seasonings -- 4 tablespoons sugar, dash of oregano and 4 (or more) teaspoons of chili powder.

7. Stir in 12 to 16 dried chili peppers.

8. Simmer slowly for three hours, stirring occasionally.

9. Refrigerate over night to let the chilies really marinate.

10. Reheat in crockpot. Stir to locate the dried chili peppers and remove before serving.

Best with oyster crackers, cheese or sour cream!