FIREHOUSE CHILI WITH WHIDBEY ISLAND ROCKWELL BEANS ENJOY DAN:

               FIREHOUSE CHILI WITH WHIDBEY ISLAND ROCKWELL BEANS by CHEF DAN:

Serves 12

SPICE BLEND 1

2 tablespoon onion powder

2 teaspoons lemon pepper

3 teaspoon garlic powder

6 tablespoon green chili powder

4 teaspoons Creole seasoning

SPICE BLEND 2

1/2-cup chili powder

2 teaspoon EACH oregano, and marjoram

2 tablespoons EACH smoked paprika, and cumin

2 teaspoons sea salt and Seasoned Pepper Medley

2 bay leaves

SPICE BLEND 3

3 tablespoon New Mexico hot red chili pepper

3 teaspoon cayenne pepper

1 tablespoon cumin

2 teaspoon Tandoori masala

CHILI

4 pounds ground turkey

1 pound WHIDBEY ISLAND Rockwell Beans

3 onions, chopped

2 teaspoons Franks red hot sauce

2 (10.5 Oz) RO*TEL diced tomatoes and green chili sauce

2 (15 Oz) tomato sauce

1 (15.5 Oz) marinara sauce

1 (32 Oz) box beef broth

8 beef bouillon cubes crushed

2 tablespoons brown sugar

DIRECTIONS:

1.   Soak beans overnight in water.

1.   Mix the three spices in segregate bowls.

2.   In a skillet brown the meat in 3 batches using a tablespoon of butter for each

3.   As each batch cooks, sprinkle 1/3-of spice blend number 1.

4.   Add the meat to a chili pot, along with the beef broth and beans.

5.   Bring to a boil, cover and cook over medium-heat, cook for 1 hour.

6.   While the meat is cooking, combine spice No. 2 in a sauce pan with all the tomatoes and bouillon crystals.

7.   Bring to a boil, stirring constantly, reduce heat and simmer for 5 minutes.

8.   Cover and remove from heat, and add to the chili pot.

9.   Bring to a boil and then turn off heat and  let rest for 1 hour

10.                Then bring back to a boil and throw in No. 3 cook for about 30 minutes.

11.                Season with salt and pepper and brown sugar.

12.                Can thicken with 3 tablespoons corn starch.

ENJOY DAN:                                                   BON-APPETITE!!