Gift card & supplies provided for recipe creation. All information in here about Rolaids is based on my own opinion. Product, branded items and gift card was provided at no cost by Chattem in exchange for an evaluation and feedback on Rolaids information.
I love making chili – it’s easy, tasty, and plentiful! So when our friends at Rolaids challenged me to create a 5-alarm chili recipe, I thought this would be a great time to expand my repertoire. My chili creations tend to be pretty mild, so this was a chance to kick it up a notch and fire up my cooking. I received a fun kit including Rolaids bowls and an apron, plus a special cornbread recipe from Food Network’s Guy Fieri, whom Rolaids have partnered with to celebrate the re-launch of their product line. Ladies and gentlemen, may I present my chili creation:
- 1 TBSP Extra Virgin Olive Oil
- 2 TBSP maple syrup
- 4 cloves of garlic, peeled & chopped
- ½ of a large sweet onion, diced
- 4 slices of bacon, cut into squares
- 4 tomatoes, cored and cut into large sections
- 6 sweet mini peppers
- 1 gold habanero pepper
- 1 green jalapeño
- 1 red jalapeño
- 1 package of ground turkey (Around 20 oz)
- 1 15oz can of garbanzo beans, drained & rinsed
- 1 15oz can of black beans, drained & rinsed
- 1 15oz can of dark red kidney beans, drained & rinsed
- 24 oz jar of chipotle salsa
- 12 oz can of your favorite beer (I used Pabst Blue Ribbon)
- 1 TBSP sugar
- 1 TSP cinnamon
- ½ tsp cumin
- Shredded cheese for topping (Optional)
- Add oil, syrup, garlic, onion and bacon to a large stockpot. Simmer over a low heat until onion softens and bacon becomes cooked through.
- Wearing gloves to protect your hands, de-seed and chop all peppers. The jalapeños should be cut into larger pieces while the habanero should be chopped into small sections. Rinse all of your chopped peppers in a colander, then add with the remainder of the ingredients to the stockpot, stirring thoroughly. Cover and bring to a boil until all meat is cooked through, then reduce heat and simmer until ready to serve.
- Dish into bowls and top with a handful of cheese, if desired. Best enjoyed with a side of Chilaca Pepper Cornbread & a cold beer!
From the bag of assorted sweet mini peppers that I bought, I chose 3 yellow, 3 orange and 3 red for the recipe. Oh, and HEED MY ADVICE on wearing gloves when you chop into the habanero. I foolishly did not think to do this and my hands were burning all day.
I chopped my tomatoes into large sections, as you can see here. I wanted to retain as much of the moisture as possible and allow them to break down in the chili. The next time I make this, I think I’ll only pour 1/2 a can of beer in the stockpot and drink the rest myself. 😉 I added a lot of liquid because I wanted to make sure the raw turkey was completely covered while cooking, but although I anticipated the tomatoes and other ingredients breaking down and increasing the liquid in the recipe, it ended up being a little thinner than I expected; the consistency on this is closer to a soup than a chunky chili. It’s still good, but if you like your chili chunky like me you might want to experiment with reducing the liquid volume!
I served this to Jai and his Grandma, and they both said it was “Very good”! In case you were wondering why I chose to put garbanzo beans in this dish, it was a special request from Jai who loves garbanzos. I’d say his wish made for a nice result!
This chili is indeed spicy, but not deathly so. If you’ve very comfortable with using these type of peppers and know your limits, feel free to kick it up a notch, but I think most will find this sufficiently hot.
Chilaca Pepper Cornbread:
Of course, you can’t have a great dinner without a great side, so I also prepared some cornbread to go along with the chili:
I had to make a couple of substitutions in this recipe because of ingredient availability. Living in a small town, sometimes the grocery selection can be a little limited. There were no poblano peppers to be found anywhere at my local Safeway, so I bought chilaca peppers instead, because they most closely resembled poblanos. I also used reduced fat buttermilk since I couldn’t locate any regular buttermilk. Other than that, I followed the instructions on the card above. This makes a nice, tasty accompaniment to the chili!
This dinner is full of rich ingredients and thus makes for a great occasional “Treat” dinner – we have a bachelor friend whose birthday is coming up in a couple of months, and I’m thinking I might make this for his special birthday dinner.
And if eating the occasional heavy treat leaves you feeling the heat, Rolaids is back with new packaging and a new selection of antacids. In addition to the familiar Rolaids Antacid Tablets, you can now purchase Rolaids in its first-ever liquid formulation, available in Regular Strength and Ultra Strength. For more on these and other Rolaids products as well as heartburn info, visit Rolaids.com.
Enter To Win:
One MomStart reader will win samples of Rolaids, a branded apron plus a $100 gift card to pick up their own chili supplies with!
Utilize the Rafflecopter widget below to enter. Giveaway is open to residents of the continental US, 18+ (No PO boxes) and ends November 26th, 2013 at 11:00 PM PST; read our giveaway rules by clicking here.