Chili Con Carne is a family dish passed down for many generations. My Mother leaned how from my Dad's Mother and of course I learned from my Mother. It is truly a dish of my youth and comfort. Chili with meat and beans are traditional in many cultures, Italians included. My Grandmother was an exceptional cook and as a boy I remember so many of her wonderful dishes. This one comes to life from both my Grandmother and my Mother.
The average con carne dish starts out at over 650 mg's and I have seen as high as 2,200 mg's of sodium. Our family recipe is 195 mg's of sodium with Mom's Great Aroma & Flavor...
Note: see Ingredients for good sources of hard to find items.
Extra Virgin Olive Oil
Red Pepper Flakes
Onion - chopped
No-Salt Seasoning - (Kirkland)
Garlic - minced
Green or Red Bell Pepper - chopped
Ground Turkey
Cumin - ground
Turmeric - ground
Basil - dried
Oregano - dried
Black Pepper - freshly ground
Chili Powder
Cayenne Pepper
Red Wine Vinegar
Tomatoes, Diced (no-salt added)
Kidney Beans (no-salt added)
Tomato Sauce (no-salt added)
Chicken Broth (low-sodium)
It’s important to prepare all of your ingredients before you start to cook. Do all of your chopping, mincing grating
and pre-measuring, and you will have a great meal that is easy to make.
Let's get Cook'n
Place a large deep skillet on the stove. Add olive oil & red pepper flakes in skillet. Heat to medium high.
Add Onion and cook for 5 minutes. Add no salt seasoning, Garlic and cook for 1 minute more.
Add bell pepper and cook for 10 minutes till peppers are soft. Add Ground Turkey and cook for 5 to 6 minutes till browned.
Add spices - Cumin, Turmeric, Basil, Oregano & black pepper, mix well to combine.
Add Chili Powder & Cayenne Pepper then mix to combine.
Add red wine vinegar, diced tomatoes and cook for 10 minutes. Add Kidney Beans and mix to combine. Add tomato sauce, chicken stock, place a lid on skillet and simmer for 5 minutes on low.
From Our Unsalted Heart To Yours...
