Diva Tasting: Great Turkey Chile And Firecrackers…

Great Turkey Chile And Firecrackers 


  • 1 1/2 Teaspoons Olive Oil
  • 2 Pounds Ground Turkey
  • 1 Onion, Chopped
  • 2 Cups Water
  • 1 (28 Ounce) Can Canned Crushed Tomatoes
  • 1 (16 Ounce) Can Canned Kidney Beans – Drained, Rinsed, And Mashed
  • 1 Tablespoon Garlic, Minced
  • 2 Tablespoons Chili Powder
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Ground Cayenne Pepper
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper


  1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
  2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour. Add water as needs.

Fire Crackers


  • 1 1/2 Cups Canola Oil
  • 1 Tablespoons Crushed Red Pepper Flakes
  • 1 Teaspoon Siracha
  • 1 (1 Ounce) Packet Ranch Dressing Mix
  • 1 Tablespoon Chili Powder
  • 1 (16 Ounce) Package Whole Wheat Saltine Crackers


  1. Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
  2. Divide the saltine crackers evenly into 2 1-gallon-sized seal-able bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large parchment lined baking sheet.
  3. Bake in a 350 degree oven for about 10 minutes until they start to brown. Let cool completely and store in air tight container for several days.

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