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One recipe, two ways

The second recipe from the Hershey cookbook was a little bit more of a success taste wise but was completely wrong for what the recipe should be called. You see I decided to try my luck at a chili recipe (even though Eric says I already make the best chili). I planned it all out to eat this ‘chili’ as Frito chili pie so that is how I served it. But after we started eating I decided that this ‘chili’ was more of the constancy and flavor of Sloppy Joe’s. So the next day for lunch I took our ‘chili’ slapped some on a bun and ate it as a Sloppy Joe Sandwich. I liked it a whole lot better this way. But hey if you want to eat your Sloppy Joe’s served over chips by all means do!
Notes: I pretty much followed the recipe except that I did add garlic powder, reduced the amount of tomato paste and cut the overall recipe in half (this makes A LOT and the original recipe made a whole lot MORE).

Secret Ingredient Sloppy Joe Chili

Prep Time: 15 minutes Cook Time: 40 minutes Serves: 6-8

1/2 cup chopped yellow onion
1 pound ground turkey
1/2 tablespoon cocoa
1 tablespoons chili powder
1 teaspoons ground cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
2 cans (14.5 ounces) diced tomatoes, untrained, unsalted
2 tablespoons tomato paste, unsalted
1/2 cup beef broth
1 can (15 ounces) dark red kidney beans, drained and rinsed

Heat medium skillet over medium heat. Add meat and brown. Drain and return cooked meat to pain. Add onion. Stir in spices. Let cook for 1-2 minutes. Add tomatoes, tomato paste, and beef broth. Bring to a boil then reduce heat and let simmer of 30 minutes.

Serve over chips as chili or on a bun as Sloppy Joes.

adapted from Hershey’s

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