One of my favorite things to make when the weather begins to cool down is chili. And after living in Indiana for nearly half of my life now, I can tell you there is definitely a difference in Texas chili and what Hoosiers call chili, or what I refer to as chili mac. I have never quite bought into the chili mac which includes beans and lacks the spice or “bite” that a true Texas chili offers.

What I also love is being able to use my own canned tomatoes and dried, ground peppers from my garden. It always makes your dishes taste better when the ingredients come from your own garden.

I will admit that I do eat my chili frequently with spaghetti noodles which never would have crossed my mind growing up in Oklahoma. Still, my favorite way to eat chili is with Fritos, loads of onions, cheese, sour cream, etc. Because I love Texas Chili so much, I had to share that this was the first time I went out on a limb and didn’t use the 5-Alarm Chili mix. I have made it so much that if I don’t know all of the ingredients, I never will and I must admit it turned out delicious. So, here goes…

Texas Chili

1 package ground turkey meat
1 large onion, chopped
2 cans stewed tomatoes (I used freshly canned tomatoes)
Spices, to taste:
Cumin
Paprika
Chili Powder
Dried, Ground Spicy Peppers (add depending on how hot you like it)
Salt
Pepper
Mexican Oregano
Masa or Flour to thicken slightly

Brown the ground turkey and onion. Add all of the spices to taste. I use quite a bit of chili powder (3-4 Tbsp.), Cumin (2-3 Tbsp.), Paprika (1-2 Tbsp.), Spicy Peppers (1-2 Tbsp.), salt, pepper and oregano. Mix well and add the tomatoes. Let the chili cook for 20-30 minutes and add flour or masa to thicken to your likeness.

Serve with Fritos, spaghetti noodles or straight up with cornbread. Enjoy!