Winning Chili Recipe

At long last, I hereby present to you the recipe that led to the winning chili at the first-ever (and let's hope there's more) Chili Cookoff! (For all the contestants, click here).

This recipe is, obviously, from the winner, #4. Otherwise known as Suzanne. I took no part in the creation of this goodness; I'm just the middle-woman sharing this delicious turkey recipe to all of you!

THE RECIPE
2 lbs ground turkey
3 banana peppers thinly sliced
1 large yellow bell pepper diced
1 small egg plant cubed
1 yellow onion diced
1/2 can (or more) chick peas
Couple chipotle peppers in adobo
1 block of pepper jack cheese shredded
2 small cans tomato paste
1 can chicken broth
1 can Rotel
Red pepper flakes
Taco packets per amount of meat

Brown all vegetables seperately from one another and set aside. All should be cooked in a little olive oil, and salt, except for the eggplant. Saute the egg plant in some of the adobo sauce that your chipotle pepper comes in. (Be careful, that stuff is hot!) Again, set the eggplant to the side.

Cook the turkey and season with a little salt while cooking. Then fully season the meat with a generous amount of the red pepper flakes if you want it really hot, and the taco packets. After you have mixed the seasoning in, throw in the two cans of tomato paste, and about 2/3rds of the chicken broth. Mash it around so that the turkey really gets seasoned. Bring to simmer and let it go for a while. Water and the rest of the chicken broth may need to be added during the simmering process.

After it has simmered to the point of really looking like chili, add all vegetables, including the half can of chickpeas, and semi drained can of Rotel. Mix well. Bring to a simmer again and add a bit of water again if needed to the pan. Cover.

After a few minutes of simmering, mix the chili and take off the heat. Then add in the pepper jack cheese. Be sure to mix well so that it fully incorporates and does not burn at the bottom of your pan. After it appears well mixed once again, add at least one adobo pepper chopped up, and a generous amount of red pepper flakes. Bring to a simmer again, and cover until ready to serve (or take to your next chili cook off).

Enjoy!