1 tbsp cumin, cayenne, chili powder, paprika, jalapeno garlic, olive oil
1 tsp Tabasco, franks lime, sea salt
2 diced tomatoes (gutted and peeled)
1 small can of corn, drained
1 whole red onion, lime
2 cloves minced garlic
1 lb ground turkey
1 package bacon, minced
1 can maple, kidney red/white beans
1 can crushed tomatoes
1 tsp black pepper
-Finely chop 1 med-large red onion. Mince 2 cloves of garlic. Heat a large skillet (or wok) on medium heat. Oil the pan with 1bsp of olive oil. Fry the chopped onions and minced garlic together in skillet until clear.
-Add 1 lb of ground turkey. Continuously stir ingredients together until ground turkey is cooked. Dump skillet contents into a large crock pot or stewing pot.
-Heat pot to med-high heat while adding the rest of the ingredients, in this order: 1 can crushed tomatoes, 1 can of maple beans, 1 can of red kidney beans (drained), 1 can of white kidney beans (drained), 1 small can of corn (drained), 2 diced tomatoes (gutted and peeled).
-Next, add seasoning according to taste (1 tbsp cumin, 1 tbsp cayenne powder, 1 tbsp chili powder, 1 tbsp Hungarian paprika, 1 tsp Tabasco sauce, 1 tsp Franks chili lime sauce, 1 tsp sea salt, 1 tsp ground black pepper, 1 tbsp jalapeno garlic (optional) or 1 tbsp of finely minced jalapeno)
-Stir ingredients together. Turn heat down to low and place lid on crock pot.
-While chili is cooking, fry a package of bacon. Mince cooked bacon, finely, and add to chili.
-Lastly, squeeze one whole lime into chili. Leave on low heat; stir occasionally.
-Serve with rye bread, toasted with butter (optional, but recommended)