In the rush to eat the soup, I forgot to photograph it in its final form. I promise to replace the pictures the next time I make it (which will be soon!) Here’s what it sort of looked like (stock photo):
And here are the two huge pans I used to cook the onions. So many onions.
I basically saved all of my patience for actually making the soup, not photographing it. It’s a long process, but it is absolutely worth the effort.
Chili is such an easy and versatile dish. It should be a weekly staple, especially if you’re trying to eat healthier (I suggest nixing the bacon though), I just don’t make it nearly often enough. Here’s to rectifying that this year!
Personally I’m fan of chili with lots of greasy ground beef and very little nutritional value, but one of the best lessons I learned from an ex with an iron imbalance is that you can replace beef with turkey in most instances.
Turkey has a bad rap for being kind of flavorless, but that’s the gem, flavor the meat how you want!
Slice your bacon into ½ inch pieces and then cook in large pan until nearly crispy. Remove bacon with slotted spoon and drain on paper towel.
Add your ground turkey to the bacon fat and cook over high heat with cumin and red pepper flakes, stirring and breaking it up into small pieces. .
Once the turkey appears to be cooked through, drain it and add to your crock pot along with the bacon, all canned (un-drained) ingredients, and the flavor pack.
Mix gently, put a lid on it, set to high for 4 hours.
I used the McCormick seasoning in my recipe because after cleaning out our spices a few months ago, there are some things I just haven’t had the cash to replace yet.
Truly though, you can find your perfect seasoning combination by tweaking different measurements of cumin, red pepper flakes, chili powder, salt, pepper, onion powder, garlic powder – pretty much any flavor you like and sounds good to you.
Cooking (opposed to baking) is so fantastic because there’s so much versatility with what you can customize things to your personal tastes with very little risk! A recipe like this is a great way to play around and make it your own.
The next time I do this I might add a cup of frozen corn, or throw in some black beans, or remove the bacon, or add extra liquid and cook some rice in it – the sky is the limit.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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