I used this recipe as a sort of guideline to make chili that was catered more to my taste. It came out flippin' fantastic. Here are some of the changes I made: first and foremost, I used ground turkey instead of beef. No you can't tell the difference, yes it is way healthier for you and will skim a bunch of calories off of that terrifying 600 number. Second, I bypassed the sausage (also skimming a ton of unnecessary calories) and got a little inventive to pick up the texture; I used, bear with me, 20 oz of sweet potato! I know, but trust me on this, it's not only healthy, but absolutely delicious. Also, I used 2 medium chili beans and 2 mild, because I don't like crying while I eat. Ha. Anyway, it still had kick. I skipped the celery (didn't have any) and bacon (for health) and used one yellow pepper instead of red and green (didn't have any of those either). I only used one green chile pepper (I have a plant, so they're more potent) and got the diced tomatoes with chile peppers in them to make up for it. I used four beef bouillon cubes, but added a fifth, somewhat larger cube which I assume was chicken bouillon (don't ask). I think I only put 1/4 cup chili powder, but the container sort of slipped and.. oh well. I like thick chili, so I skipped the beer and added one can each of black beans and corn to make it chunkier. I didn't have cayenne, so skipped that and added about 1/4 cup brown sugar to the white for taste. I topped it with cornbread, cheese, AND sour cream. YUMMM
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I used this recipe as a sort of guideline to make chili that was catered more to my taste. It...