Ingredients
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1 lb Louisiana hot link sausages, cut in half and then sliced
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2 tablespoons extra virgin olive oil
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2 lbs ground turkey breast
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4 celery ribs, chopped
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1 onion, chopped
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1 red bell pepper, chopped
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5 tablespoons garlic, minced
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1/4 cup Frank's red hot sauce
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2 tablespoons chili powder
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2 tablespoons cumin
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1 tablespoon paprika
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1 tablespoon cayenne pepper
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1 tablespoon creole seasoning (I used Tony Chachere's)
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4 cups chicken stock
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1 (28 ounce) can crushed tomatoes
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1 (15 ounce) can tomato sauce
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2 cups spicy hot V8
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1 (15 ounce) can black beans, drained
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salt & freshly ground black pepper
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2 bunches scallions
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6 cups Fritos corn chips, crushed
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1 green bell pepper, chopped
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2 (15 ounce) cans red kidney beans, drained
Instructions
- Place the hot links in a large stockpot.
- Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
- Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
- Put the meat and veggies in the stockpot with the sausage.
- To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
- Turn heat down to a simmer and cook for at least 1 hour.
- Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.