"Western Nebraska Chili"

Dad's "original" recipe that he totally didn't steal from a cookbook and just rename.  :)

Prep Time:  1 hour

6 Quart Slow-Cooker Time:  9-10 hours on low and 6-7 hours on high

Garnishes:  Siced Avocado, Sliced Scallions, Chopped Red Onion, Sour Cream, Grated Cheddar Cheese

Ingredients:

8    Bacon slices, chopped medium

      Vegetable oil

3    Pounds ground turkey

      Salt Pepper

1    Onion, chopped medium

3    Jalapeno chiles, stemmed, seeded, and minced (use rubber gloves and don't rub your eyes or skin)

3    Tablespoons chili powder

2    Tablespoons cumin   

5    Garlic cloves 

1    Can crushed tomatoes (28-ounce)

6    Corn tortillas (6-inch), torn into 2-inch pieces

4    Cups low-sodium chicken broth

2    Chipotle chiles in adobo sauce, chopped medium (use rubber gloves and don't rub your eyes or skin)

2    Teaspoons sugar

2    Cans red kidney beans (15.5 ounce), rinsed

1    Can black beans (15.5 ounce), rinsed

1    Can shoe peg corn (11 ounce)

1/4  Cup minced fresh cilantro

2    Tablespoons fresh lime juice

Preparation Steps:

1)    Cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes.  Add the bacon to the slow cooker, reserving the bacon fat separately (you should have at least 2 tablespoons but if not, substitute vegetable oil for the missing bacon fat).

2)    Add 2 teaspoons of the bacon fat to the skillet and heat over medium-high heat until just smoking.  Brown half of the ground turkey and add to the slow cooker.  Return the skillet to medium-high heat and repeat with two more teaspoons bacon fat and the remaining turkey.

3)    Add the remaining 2 teaspoons bacon fat to the empty skillet and return to medium heat until shimmering.  Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon salt.  Cook until the onion has softened, about 5 minutes.  Stir in the garlic and cook for 15 seconds.  Stir in the tomatoes, scraping up any browned bits.  Bring to a simmer, then pour into the slow cooker.

4)    Combine the tortillas and 1 cup of the chicken broth in a microwave-safe bowl and microwave on high until mushy, about 2 minutes.  Puree the mixture in a food processor or blender until smooth, about 1 minute.  Stir into the slow cooker.  Add the remaining 3 cups chicken broth, chipotles, and sugar to the slow cooker.

5)    Cover and cook on either low or high.  Stir in the beans and corn during the last hour of cooking.  Before serving, stir in the cilantro and lime juice.  Season with salt and pepper to taste.  (I usually don't find a need to salt or pepper).

To Make Ahead ( I never do this):

The night before or a day in advance, prepare the recipe through step 4.  Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned bacon and meat in one container and the liquids and pureed tortillas in another container.  In the morning, add the chilled ingredients to the slow cooker and stir to combine.  Proceed with step 5.  The cooking time will run to the high end of the range given in the recipe.