Chili snack for sports fans

Ingredients:

Minced sausage with spices

• 2 tablespoons of vegetable oil
• 1 large onion, chopped
• 1 seeded jalapeño pepper, sliced
• Salt
• 450 g raw or freshly cooked Mexican chorizo ​​sausages
• 2 chopped garlic cloves
• 1 tbsp. ground cumin
• 1 tbsp. l. dried oregano
• 1 tbsp. chili powder
• 1 teaspoon dried thyme
• 1 teaspoon hot paprika
• 1 teaspoon red paprika flakes
• 4 plum tomatoes, chopped and seeded
• 2 tbsp tomato paste

Ground turkey with sauce

• 900 g of ground turkey
• 2 tsp gravy sauce
• 2 cups chicken broth
• 1 tbsp. hot sauce
• 1 cinnamon stick (7cm)
• Ground black pepper
• 2 teaspoons corn flour

Serving

• 20 blue corn tortillas (see below) recipe)
• Vegetable oil for frying
• 850 g canned cannellini beans, drained
• Possible side dishes: 8 oz sour cream, 2 cups shredded cheddar cheese, 2 cups shredded pepper jack cheese, 1 large onion, chopped, 4 shallots, chopped, 5 Roma tomatoes, 1 bunch cilantro, chopped

Preparation:

1. Fry the chorizo ​​with seasoningsHeat the vegetable oil in a large skillet over medium-high heat. Add the onion and jalapeño. Season with salt and cook until the onion and pepper are soft. Remove the sausage casings and place them in the skillet.
   
   Using a wooden spoon or potato masher, mash the sausages until they resemble ground meat. Cook until the oil turns orange and the sausage meat is golden brown, about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Mix well and cook until the tomatoes begin to flake and the mixture turns a deep reddish-brown, about 10 minutes.
2. Add ground turkey and gravy sauce, then use a spoon or potato masher to break up the ground meat and fry, stirring frequently. Cook until the turkey is heated through, then add the chicken broth, hot sauce, cinnamon stick, and salt and pepper to taste.
   
   Add and stir in the cornmeal, reduce heat, and cover. Simmer for about 1 hour, stirring occasionally to prevent the chili from burning to the bottom of the pan. Remove the cinnamon stick when it begins to uncurl and absorb some of the moisture, about 40 minutes into the simmering.
3. Meanwhile, in a heavy skillet or deep fryer, heat enough oil to fill the pan 3 inches (8 cm) deep to 350°F (180°C). Stack the tortillas several at a time, then cut into quarters. When the oil is hot, add 5-6 pieces at a time and fry in batches until they sound hollow when tapped with a spoon and bubbles begin to form, about 1 minute per batch. Transfer to a plate lined with paper towels and immediately sprinkle with salt. About 30 minutes before serving, add the cannellini beans to the chili and stir well to heat through.
   
   Transfer the chili to a large bowl and serve with tortillas and other side dishes of your choice.
   
   Note
   
   If you've made the chili ahead of time, reheat and add the beans 30 minutes before serving. Store the cooked tortilla chips in an airtight container or plastic bag.
   
   Recipe Chicken chili for the fans.