Finley's Chili... OF DOOM

So I've been a little laid up, what with heart surgery and Thanksgiving and whatever. Our dear friend Finley has challenged my chili recipe with one of his own. You are welcome to try both and write in when mine wins the taste test.

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3 Meat Chili o' Doom!!! (dunh dunh duunnnnnnnh)



2 lbs. ground turkey, 93/7 ratio

1 lb pork sausage

1 lb extra lean ground beef (97/3 ratio)

2 packages Wick Fowler's 2-Alarm Chili

2 8 oz cans tomato sauce

2 cans chili beans (kidney beans are an acceptable substitute)

Cajun Seasoning

Recipe Instructions:

First, you have to do some prep work. Take a standard good sized pan and get it ready by putting it on medium heat and adding a little bit of vegetable oil.

Take your turkey meat out. Crack it open, and put both pounds of ground turkey in your pan on medium heat. Season moderately with cajun seasoning.

Cook until browned. Remove from pan and drain.

Repeat with pork sausage. Again, season with Cajun Seasoning.

Remove and drain, adding to the ground turkey.

Repeat with ground beef.

When all meats are cooked, place into a large pot. From here, follow chili cooking instructions on your chili kit. (A recommendation- do not use the Red Pepper in its full strength. 1 of the two packs included in the two boxes is more than enough. For weaker stomachs, do not use the red pepper at all.)

Technically once you finish the recipe as instructed by ol' Wick it's done, but I like to add beans and tomato once the recipe is done, and cooking for an additional 1-2 hours on low heat.

When finished, serve as is or with the recommended crackers, cheese and sour cream.

Enjoy!