My husband tolerates it. My kids? They will only eat it if it’s mild. Thankfully, my Slow Cooker Turkey Chili is really mild. Flavorful, but mild.
Now, of course you could add a whole lot more spice to the recipe too and it would be fabulous – but that’s up to you. Or, you could just stir a little extra into your bowl, leaving the batch at large mild. Whatever works.
When it comes to making this, it’s so incredibly simple. You brown the meat, mix the ingredients in the slow cooker and set it to low … that’s all. Eight hours later, you have a crock full of fabulous chili.
And I’m going to let you in on a little secret. Whenever I make something with ground turkey (or ground meat of any kind) and the meat needs to be browned, I seldom defrost it ahead of time. In fact, I usually pull it out of the freezer and plop it into a hot pan and start cooking. Why? Because it browns up easily from frozen – without the stress of needing to remember to take out the meat the day before.
So, here’s how it works: You place the frozen ground meat in the hot pan and let it sizzle for a few minutes. Then flip it over and let it do the same on the other side. Scrap the browned, defrosted bits off and chop them into pieces with the spatula. Then flip again. Continue until all the meat is browned. It takes 5-10 minutes.
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.