Next Day Chili

2 lbs. ground beef, 93%
10 oz. chorizo
1/2 lb. bacon
1 tbsp. bacon grease
1 can chili beans, undrained
1 can kidney beans, drained and rinsed
1 large onion, chopped
2 tbsp. garlic, minced
2 tbsp. cumin
1 tbsp. oregano
2 tbsp. paprika
3 tbsp. black pepper
2 1/4 tsp. salt
1 tsp. sage
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
3 - 5 tbsp. hot sauce, depending on taste
1/2 cup chili powder
1 tsp. coriander
2 tbsp. maple syrup
1 - 2 cups chicken broth, depending on desired thickness
1 (6oz) can of tomato paste
1 cup tomato juice, I used V8
Red pepper flakes to taste

This might take awhile to make but it's worth it! It's not so bad if you plan ahead.

Go easy on the spices and taste as it's simmering to adjust spices. Adjust the amount of chicken broth too, I like it thick!

In a very large pan, brown ground turkey and chorizo, drain and set aside. Slice bacon into 1 inch pieces and cook bacon until crisp, set aside on paper towels to drain. Take 1 tablespoon of the bacon grease and add it to the turkey/chorizo mixture. Add all remaining ingredients, except bacon, to large pot. Simmer for 3 hours, stirring occasionally and tasting to adjust salt, pepper, chili powder and red pepper flakes to taste.

Let cool for an hour or so and then refrigerate overnight. Refrigerate bacon separately. Simmer again the next day for 2 - 3 hours, adding the bacon the last hour. Now it's ready to serve!

Slow Cooker Method: Throw cooked turkey and chorizo in a crockpot. Add the rest of the ingredients except for the bacon. Heat on high for 3 hours. Cool and refrigerate overnight. The next day heat on high for 2 - 3 hours, stirring in bacon the last hour.

Serving Size: Makes 12 hearty portions

Number of Servings: 12

Recipe submitted by SparkPeople user DEBBIDOESDINNER.