Last weekend I posted a photo on Facebook about having chili, vino and playing scrabble. Now everybody wants my chili recipe, so here it is!

I've made hundreds of batches of chili over the years. It's taken plenty of time to tweak this recipe for the perfect pot of chili, at least in my opinion. Everybody that tries it tells me it's 'different' in a great way, loves how thick it is, and wants to know what my secret is. Until now, only my wife knows, so here it is...

Step 1 - Use ground turkey! It's better for you and you can barely tell it's not beef. I think it tastes way better actually. Cook 2 pounds up and add 1/2 a yellow onion (chopped) and 1/2 a green pepper (chopped). Once that's cooked through, drain the juice.

Step 2 - This is the key to this chili. Carroll Shelby's Chili Kit.

Carroll Shelby's via Amazon

Follow their recipe on the back with the spice kit that's included in the box. It has many options in case you don't want to add beans, onion and green pepper.

Step 3 - About 15 minutes before you're done simmering, add spicy BLACK beans. I used to use red pinto beans, but black beans taste much better, and are a little more healthy for you.

Step 4 - Serve with shredded cheese and sour cream.

That's all that's to it. Sometimes awesome doesn't have to be complicated! What is nice about this thick chili is that it makes a great dip for tortilla chips when you re-heat it. Enjoy and let me know how you like it if you make it.