Big E's 6 hour burn chilli

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 258.1
  • Total Fat: 8.6 g
  • Cholesterol: 13.3 mg
  • Sodium: 346.8 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 12.7 g

View full nutritional breakdown of Big E's 6 hour burn chilli calories by ingredient
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This one is pretty hot. If you're not into hot stuff, don't try this.

Most people wont get past the first serving!
This one is pretty hot. If you're not into hot stuff, don't try this.

Most people wont get past the first serving!

Number of Servings: 24


    1 cup crushed ice
    5 cups water
    1 package dried red kidney beans
    1 lb ground turkey
    1 quart canned jalapeno peppers
    1 medium onion (white, yellow, it doesn't matter)
    1/4 cup minced garlic in olive oil
    1/4 cup vegetable oil
    2 tbs white distilled vinegar
    2 tbs apple cider vinegar
    1 cup diced celery
    1/4 cup fresh crushed paprika
    2 tbs ground cumin
    2 small cans no salt added tomato paste
    1 medium can no salt added diced tomatoes (w/basil, garlic & oregano)
    1/4 cup raw honey
    2 tsp lemon juice
    5 packages (0.2g sodium each) salt


Makes 24 1/2-cup servings

First take one cup of water and one cup of crushed (or cubed ice) - mix together in a clean glass - drink it! Let the ice melt and drink that too! There's two glasses of water for today ;~).

Put the kidney beans in a 6 quart pot
Add 3 quarts of tap water (this doesn't come from the other 4 quarts listed in the ingredients)
Turn the stove burner on Low to Low-Medium
Stir occasionally
When the water begins to boil, turn the heat down to Low
Continue to stir occasionally
It should take 1 - 1.5 hours for the beans to rehydrate and cook

While the beans are cooking:
Dice the onion
Dice the celery (if not already diced)
Mince the garlic (if not already minced)
Put the onion, celery, garlic, vegetable oil, white vinegar, apple cider vinegar, and paprika together in a bowl and set it to the side

Stir the beans

Open the jalapenos and drain any fluids out
Rinse the jalapenos with tap water until the pickling juices are all gone
Chop the jalapenos into small pieces (less than 1/4 in square)

Stir the beans
Taste a bean. If it is still crunchy {i.e. not soft like you would expect a kidney bean texture to be} it is not done yet.

Take a 15 minute walk

Stir the beans

Take another 15 minute walk

Stir the beans
Taste a bean

When the beans are ready, turn the heat off and drain the beans in a collander
Leave the beans in the collander until they are needed

Wash out the pot
Add the bowl of mixed veges and spices to the pot
Turn the burner to Medium
Mix the ingredients all around until they evenly cover the bottom of the pot
When the garlic start to turn brown, add the ground turkey
When the turkey is browned, add the jalapenos

Turn the burner down to Low

Take a 10 minute walk, maybe drink another glass of water

Add the diced tomatoes and both cans of tomato paste

Add 1 cup of water and stir

Turn the temp back up to Medium

When the water boils, add another cup of water
The next time it boils, turn the burner down to Low
Add the kidney beans to the pot
Stir evenly
When it begins to boil again, put two more cups of water and stir

Let the pot sit on the stove as long as you like, it is edible at this point, but the longer you let it simmer, the better it will taste.

Let me know if you like it!


Number of Servings: 24

Recipe submitted by SparkPeople user ETCHILDE.

TAGS:  Poultry |

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