The Consumption: 1st Place Firecracker Chili

First Things First:  I heart Texas Pete hot sauce!

This was my first attempt at making chili and I have to say I did an AMAZ job!  The ingredients were very easy to prep, simply browning the ground turkey and chopping all the fresh veggies into 1 inch think pieces (a tad larger than my previous attempts), I created a crunchy medley of flavors.
  

I cooked my chili for a little over 3 hours, giving it just enough time to fill my kitchen with the enticing smell of savory spices.

This chili was fantastic!!!  I would def enter this in a contest!  The melted shredded cheese and dollop of sour cream thickened the chili sauce, making it the perfect constancy.

Growing up, my other mom, Randi, would make a delish chili, layering Fritos in the bottom of our bowls, then topping with chili, shredded cheese and sour cream.  I decided to serve mine the same way!  Our friends, Kacey and Dave, said the Fritos created a Mexican-style pasta dish.  The chili coated and soaked these flavorful corn chips, making them easy to chew and fun to crunch!

I was definitely Crockin-N-Rollin!

I loved this recipe and I am very impressed with my creation!

 Tips & Tricks:

• Competion Chili Cooking
• BTW, Texas Pete Chili Sauce

- Chef Mimi

The Recipe: Firecracker Turkey Chili

Prep:  20 mins
Cook:  Low 8 hours, Hight 4 hours
Serving Size:  6 - 8
Category:  Soups and Stews

Ingredients:

• 1   pound ground turkey
• 1   15-ounce can dark red kidney beans
• 1   14.5-ounce can Hunts fire roasted diced tomatoes 
• 1   can mild Rotel diced toms & green chile peppers
• 1   can Campbell's condensed tomato bisque soup 
• 1   6-ounce can tomato paste
• 1/2  cup of water
• 1   cup chopped celery
• 1   large onion, chopped
• 2   green peppers, chopped
• 2   fresh jalapeno peppers, seeded and chopped
• 2   large garlic cloves, minced
• 1   cup frozen corn
• 5   tablespoons Texas Pete Hot Sauce
• 3   teaspoons chili powder
• 1/2  teaspoon ground cumin
• 1/2  teaspoon crushed red pepper
• Shredded cheddar cheese
• Sour cream

Preparation:

In a large skillet cook turkey until brown. Drain off fat.

Combine cooked turkey, beans (drained), celery, onion, green pepper, jalapeno peppers and corn in the crock.  Add undrained tomatoes (Hunts & Rotel), 1/2 can of tomato bisque soup, Texas Pete Hot Sauce, water, tomato paste, garlic, chili powder and cumin. Mix.

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.  Ladle into bowls and top with shredded cheddar cheese and a dollop of sour cream.

Tips and Tricks:

• The History of Rotel 
• Secrets to Cooking Vegetables in the Crock
• Hot Peppers and How to Handle Them

- Chef Tiffany

The Ingredient: Texas Pete Hot Sauce

I absolutely LOVE this hot sauce!  I use it on almost everything:  pizza, sandwiches, quesadillas, eggs, wings, tacos, fried rice, pasta and even salads!

Tex Pete adds just enough hot to my unflavored whatever, and is the secret ingredient to most of the meals I make.

I am anxious to see which slow cooker recipe features what I call, the world's best hot sauce!

Tips and Tricks: 

• Hot Sauce Blog:  If It's Not Here, It's Not Hot Enough
• Become an official Texas Pete fan on FB (Facebook)
• The Legend of Texas Pete

- Chef Mimi