Deadpool Chili

Tasty, spicy, cheesy, amazing!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice one onion and put in a deep pot on the stove (crockpot sized). Lightly salt and pepper the onion and sautee in the beef tallow on low heat. ( I like to sauté onions on low for 15 minutes and then medium for another 15 minutes).

Step 2

While the onion is sautéing, deshell approximately 6 full bulbs of garlic and put it all though a garlic press. Put the pressed garlic into a small bowl and set aside.

Step 3

Deseed, despine and cut up both bell peppers. As much as possible, keep the onions and peppers cut to the same sizes.

Step 4

Remove lids from all cans and set aside. Using the bean can lid, slightly strain most of the fluid from the bean can.

Step 5

Measure out the spices into a small bowl and set aside.

Step 6

Turn up the heat to medium. Add the turkey to the sautéing onions with a few shakes salt and pepper and brown the turkey. As the turkey cooks, divide it into smaller and smaller pieces with a wooden spoon. The turkey is cooked when it is in small very pieces and has no pink left.

Step 7

Add the garlic and let it cook until the garlic is aromatic but not overcooked (1-2 minutes).

Step 8

Add the peppers, tomatoes , beans, salt and spices and thin the soup with the beef bone broth.

Step 9

Bring to a simmer while stirring and simmer for 1 hour. (I give it a good stir about every 5 minutes during this hour. Make sure to get everything off the bottom of the pot every time you stir it.)

Step 10

Serve topped with 2-3 tbsp melted shredded cheddar and 2-3 tbsp of sour cream. Add extra chili powder if desired. (Organic Carolina Reaper chili powder is an amazing addition!)

Step 11

Tip: Organic Pre-Peeled Garlic is available and speeds up this recipe immensely. When buying a bag of peeled garlic, use 6 oz garlic for this recipe. Onion also is available precut.

Step 12

Keeps well in a sealed container in the refrigerator for several days, however it’s too tasty to last that long! 😜🌶️