Brian’s Texas Style Chili

Brian’s Texas Style Chili

This recipe was inspired by an absolutely amazing bowl of chili we discovered during happy hour at Nemo Grille in Avon, Ohio.
1.5 lbs. ground beef
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons olive oil, divided
1 15oz can tomato sauce
1 15oz can chili beans
1-1.5 cups of water
Seasoning Mix
1 Tablespoon Cajun seasoning
2 Tablespoons Chili powder
1/4 teaspoon Cayenne pepper
1/2 teaspoon cumin
1 teaspoon Lawrys seas salt
12 shakes black pepper
1/2 teaspoon of onion and garlic powder
1/4 teaspoon Italian seasoning
Add 1 tablespoon olive oil, ground beef and seasoning mix to sauce pan. Cook until browned and set aside.
Saute onion and bell pepper in 1 tbsp olive oil.
Add ground beef, onion/pepper mix, tomato sauce, chili beans, and water to large pot.
Bring to boil then reduce to simmer.
Cover pot, cook 5-6 hours, stirring regularly.
Note: this makes a mild chili. Add hot sauce to taste when serving.
Top with your choice of:
Shredded cheddar cheese
Sour cream
Chopped raw onion or scallions
oyster crackers
hot sauce

Winter Corn Turkey Chili

This recipe is courtesy one of my co-workers, who entered it in a chili cook-off at work back in 2012.
1 tbsp vegetable oil
2 lbs ground turkey
4 green onions, finely chopped
1 tbsp chili powder
1/2 tsp dried oregano
Pinch cayenne pepper
2  roasted red bell peppers, diced (available in a jar)
2 tbsp pickled jalapeno peppers, finely chopped
3  cloves garlic, minced
1 bay leaf
1 can navy beans or white kidney beans, rinsed & drained
1 can garbanzo beans, rinsed and drained
1.5 cups frozen corn kernels
1.5 cups chicken stock
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 tbsp granulated sugar
** a few dashes of liquid smoke (optional)


In a nonstick skillet, heat oil over medium-high heat.  Add ground turkey and green onions; cook, breaking up meat with spatula, 4 to 6 minutes or until turkey is no longer pink.
Add chili powder, oregano and  cayenne; cook 1 minute longer. With a slotted spoon transfer mixture to slow cooker.
Add red peppers, jalapeno peppers, garlic, bay leaf, beans, corn, and stock; stir to combine. (optional liquid smoke)
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Discard bay leaf. Stir in cilantro, lime juice, and sugar, and salt to taste. Cover and cook on High 10 minutes longer or until heated through. Ladle into bowls and garnish with a dollop of sour cream.