Three Dog Night was named after the Australian term for a night being so cold that it is necessary to sleep with three dogs merely to stay warm. This exciting chili recipe—with its three kinds of fresh peppers, ground black pepper, and ground chili pepper via the chili powder—is guaranteed to pack enough flavor to keep you warm even on a Three Dog Night.
Ingredients:
– 1 pound of Ground Turkey, or Ground Beef
– 1 28-ounce can of Diced Tomatoes
– 2 15-ounce cans of Tomato Sauce
– 1 15-ounce can of Black Beans, rinsed and drained
– 1 15-ounce can of Red Kidney Beans, rinsed and drained
– 1 chopped large Onion
– 1 chopped Red Bell Pepper
– 2 teaspoons of Salt
– 1 teaspoon of Black Pepper
– 1/4 cup Olive Oil
For “1 Alarm” Chili:
– 2-3 tablespoons of Chili Powder
For “2 Alarm” Chili, ADD:
– 2 teaspoons finely chopped fresh Serrano Chili Pepper
For “3 Alarm” Chili, ADD
– 2 teaspoons finely chopped fresh Jalapeño Chili Pepper
[NOTE: I asked Jimmy if he thought we should move the above “alarm” settings upward, and “make adding Habanero Peppers the ‘3 Alarm’ setting on the hotness scale?” His reply was: “God no! People will be suing me to have their carpets cleaned if they feed it to their dogs and cats!”]
Optional:
– 1 quart of Sour Cream
– 2 cups of Grated Cheddar Cheese
[NOTE FROM JIMMY: “Some people really like corn in chili, as that makes it more ‘Southwestern.’ If you want, add one 15 ounce can of Corn Kernels, drained.”]
Directions:
In a small frying pan, brown the ground turkey, or ground beef. If you are using turkey, add one ounce of olive oil to the pan, so that it doesn’t stick.
In a large, deep cooking pot, add one ounce of olive oil, and sauté the chopped onions, the chopped red bell pepper, and the chopped Serrano and jalapeño chili peppers. Cook until they start to get tender.
Add to the cooking pot the diced tomatoes, tomato sauce, salt, pepper, garlic powder, and the chili powder.
Strain and rinse the black beans, the red kidney beans. Add them to the vegetables and tomatoes in the cooking pot, and add the browned ground turkey or beef. Stir it all together over medium heat until it comes to a boil.
Reduce the heat to a low setting, and continue to simmer it for 45 minutes. Stir occasionally.
Serve in bowls with a large spoon. Suggested topping: a large spoonful of sour cream, garnished with a sprinkling of grated cheddar cheese.
If you want to spice up the chili even further, add further teaspoons of chopped fresh Serrano and / or chopped jalapeño peppers, sprinkled on top of the chili and the sour cream.
[NOTE FROM JIMMY: “Instead of using Cheddar Cheese on top of this, a great substitute is to use a Mexican spiced Jack Cheese, grated on top of this. Also, you could serve this with your favorite tortilla or taco chips, and you can dip them in the chili.”
Ingredients:
– 1 pound of Ground Turkey, or Ground Beef
– 1 28-ounce can of Diced Tomatoes
– 2 15-ounce cans of Tomato Sauce
– 1 15-ounce can of Black Beans, rinsed and drained
– 1 15-ounce can of Red Kidney Beans, rinsed and drained
– 1 chopped large Onion
– 1 chopped Red Bell Pepper
– 2 teaspoons of Salt
– 1 teaspoon of Black Pepper
– 1/4 cup Olive Oil
For “1 Alarm” Chili:
– 2-3 tablespoons of Chili Powder
For “2 Alarm” Chili, ADD:
– 2 teaspoons finely chopped fresh Serrano Chili Pepper
For “3 Alarm” Chili, ADD
– 2 teaspoons finely chopped fresh Jalapeño Chili Pepper
[NOTE: I asked Jimmy if he thought we should move the above “alarm” settings upward, and “make adding Habanero Peppers the ‘3 Alarm’ setting on the hotness scale?” His reply was: “God no! People will be suing me to have their carpets cleaned if they feed it to their dogs and cats!”]
Optional:
– 1 quart of Sour Cream
– 2 cups of Grated Cheddar Cheese
[NOTE FROM JIMMY: “Some people really like corn in chili, as that makes it more ‘Southwestern.’ If you want, add one 15 ounce can of Corn Kernels, drained.”]
Directions:
In a small frying pan, brown the ground turkey, or ground beef. If you are using turkey, add one ounce of olive oil to the pan, so that it doesn’t stick.
In a large, deep cooking pot, add one ounce of olive oil, and sauté the chopped onions, the chopped red bell pepper, and the chopped Serrano and jalapeño chili peppers. Cook until they start to get tender.
Add to the cooking pot the diced tomatoes, tomato sauce, salt, pepper, garlic powder, and the chili powder.
Strain and rinse the black beans, the red kidney beans. Add them to the vegetables and tomatoes in the cooking pot, and add the browned ground turkey or beef. Stir it all together over medium heat until it comes to a boil.
Reduce the heat to a low setting, and continue to simmer it for 45 minutes. Stir occasionally.
Serve in bowls with a large spoon. Suggested topping: a large spoonful of sour cream, garnished with a sprinkling of grated cheddar cheese.
If you want to spice up the chili even further, add further teaspoons of chopped fresh Serrano and / or chopped jalapeño peppers, sprinkled on top of the chili and the sour cream.
[NOTE FROM JIMMY: “Instead of using Cheddar Cheese on top of this, a great substitute is to use a Mexican spiced Jack Cheese, grated on top of this. Also, you could serve this with your favorite tortilla or taco chips, and you can dip them in the chili.”