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OpenSource Chili

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As part of my open-source cooking license, which doesn't have any documentation anywhere, you are free to use this chili recipe for non-commercial purposes, and modify it as you deem necessary.

start program CHILI

• Cilantro
• Parsley
• Chives
• 2 Jalapenos
• 1-2 Red Onions
• 2-3 Tomatoes
• Garlic (minced of fresh)
• Black Beans
• Bell Pepper
• 1 lb Ground Turkey (or Beef)
• Salt
• Black, Crushed Red, and Cyan Pepper
• Chili Mix Seasoning
• Bisquick (or flour; some thickening agent)
• Butter
• Sour Cream
• Cheddar Cheese
• Franks Red-Hot Sauce
• Lime Juice
• A1 Steak Sauce
• 1 12oz Bottle of Beer

To start, you will season and brown the turkey (while you cut up the vegetables if you are in to multi-tasking):

In a LARGE pot, place ground turkey (fresh or frozen) and turn on medium-high heat. Add in the spices with the turkey: Salt, Pepper (red, black, and any other varieties you care for), Garlic (about a teaspoon minced or 1 fresh clove), Chili-Mix packet (I usually use the Ortega brand). Throw in a Tablespoon or two of butter and add some lemon juice. If you're feeling adventurous, you can add in some Frank's Red-Hot sauce and A1 Steak Sauce as well. Keep your eye on it, and let it brown while you continue to work.

Now dice up the Red-Onions, 1 Jalapeno, the Parsley, and Cilantro. Throw all of it into the pot to saute with the meat.

You can leave the jalepenos large for some occasionally intense spoonfuls, or chop it up finer and give it a little more kick overall.

Dice the Tomatoes, the other Jalapeno, and a (Green) Bell Pepper while keeping an eye on the Chili-Base, stirring occasionally, and making sure the meat is cooked all the way through. Once the Turkey is cooked, add in the diced tomatoes, bell pepper, and Black Beans. You can add in any more seasonings (garlic, pepper, hot sauce, etc...) that you want now as well for some extra punch.

Now stir it all up!

The Tomatoes will add some liquid, but not enough. To add the rest of the liquid pour in one 12 oz bottle of beer. I prefer the "Dos Equis Lager Especial" (Green Bottle) for Chili, but anything thats not too strong will work. As you can see in the picture below, I used a Blue Moon (thats all I had at the time).

Once the Chili starts boiling, turn it down and let it simmer for around 15 minutes (less for more crunchy veggies, more for softer veggies).

After the Chili has finished simmering, it will need to be thickened a bit. I usually add a Tablespoon or 5 of Bisquick and let it stand for 5-10 or so minutes. Now your Finished!

stop 'Normal Termination'

includes

subroutine extras

end subroutine

end CHILI