This is Chef Bageldog reporting live once again from the coop at 1611, laying X-Large, Grade-A, organic recipes that’ll make ya’ fatter than Thanksgiving dinner. So as you’re kicking back for Sunday’s ‘49ers game and tappin’ that Olde English 40, don’t think Domino’s, think Bageldog, cause it’s Chili Time. Yee Haaaaaaaa! Down-home Texas Chili that’s more Texas than Blue Bonnets, Wranglers, Longhorns or the Alamo’s basement.

This is a third-generation recipe, passed down from my true belle Evangeline (What up girl?) to my main man Brooke who finally gave it to me. It’s made with turkey instead of pork or beef, rendering a chili as lean as it is mean. Like my homies in Tejas, I use Fritos to add a little crunch to the ‘ole recipe. This dish is always great for a tailgate, and will taste even better the next day. That is, if there’s any left over.

Recipe No. 3: Bageldog’s Texas Chili

Ingredients:

1 lb. Lean ground turkey
1 lg. Sweet onion, diced.
1 yellow bell pepper, diced
1 can cream corn
2 cans diced tomatoes
1 can dark red beans
1 can black beans
1 small can tomato paste
1 can ROTEL tomatoes and chilies
2 packets of McCormick seasoning, one hot one mild
Shredded cheddar cheese
1 bag Fritos
Salt and pepper
Olive oil

Step 1: Preheat a saucepan (use the same pot for boiling water). Coat with olive oil to sauté. Add diced onions and peppers and sweat for 5-10 minutes or until translucent.

Step 2: Add turkey and one packet of McCormick seasoning and sauté until the meat is brown and no pink remains.

Step 3: Add tomato paste and cook for another minute. (Note: Before adding wet ingredients, one should cook the tomato paste to enrich the raw flavor.)

Step 4: Dump in all the canned goods: corn, diced tomatoes, red beans, black beans, and ROTEL tomatoes and chilies. Cook for a couple of minutes. Add second seasoning pack and simmer over low heat for 30-45 minutes.

Step 5: To serve, place Fritos in a bowl, cover with chili and cheese and enjoy. Serves 5-10 people.

Bageldog would like to remain anonymous. You can reach him at z-weinstein@northwestern.edu.

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