Delicious Dinner...

Yesterday, I cooked up a double batch of Slow Cooker Turkey Chili and Cheese Biscuits for us and for just in case Baby Bruce decides to show up in the next few days, we have some tasty food here.

I decided to post the recipes because and I quote,

"This is the best chili I've ever had!" ~ Stephen Bruce

So, here you go!  If you all choose not to make these recipes at least once this winter, it's your dumb choice.  Don't say I didn't give them to you!

Slow Cooker Turkey Chili from Southern Living Magazine October 2009
serves 4-6 *

1 1/4 lb. lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 (1.25 oz.) envelope chili seasoning mix
1 (12 oz.) can beer
1 1/2 c. frozen corn kernels
1 red bell pepper, chopped *
1 green bell pepper, chopped
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (8 oz.) can tomato sauce
3/4 tsp. salt

Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink.  Stir in beer, and cook, stirring occasionally, 2 minutes.  Spoon mixture into a 5 1/2 qt. slow cooker; stir in corn and next 6 ingredients until well blended.  Cover and cook on LOW for 6 hours.  Serve with desired toppings. *

* Personal notes: Since both my husband and I are total cheap skates, I just used 2 green bell peppers because red bell peppers are 3 times as expensive as the green ones.  Also, avocados were on sale this week, so we topped the chili with slices of those and some shredded cheddar cheese.  Also, I doubled this recipe and it was a perfect fit into my big crockpot.  The only thing I didn't double was the turkey, though.


Paula Deen’s Cheese Biscuits
Makes 8-12 biscuits
2 cups self-rising flour
1 tsp baking powder
1 tsp sugar
1/2 cup Crisco shortening
3/4 cup grated cheddar cheese
1 cup buttermilk

Preheat oven to 350 and while you’re waiting, go put on a pair of pants with an elastic waistband. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk (because the stick of lard and all the cheese isn’t really enough fat) all at one time just until blended. Do not over-stir.

Drop by spoonfuls onto a well-greased baking sheet. Bake 12-15 minutes. Makes about 8 large biscuits or 12 medium size ones.

* These were super easy to make.  I made 8 large biscuits, but they ended up baking for about 25 minutes.  Just keep your eye on them and take out when they're very light brown.
 
You're welcome!