This is a new staple in my meal rotation. I’ve made it three times already (once a month for the past three months) and my family of three LOVES it. It also makes TONS of leftovers which is great because of my work schedule. After I make it, I know there is something in the fridge my hubby can warm up for him and my daughter if I’m working late. The only changes I made was I used two 24 oz jars of sauce because I couldn’t find any 26 oz jars in my grocery store. I also didn’t use Ziti, I prefer using Rotini instead because it picks up more of the sauce and cheese. And I’ve tried different sauces each time to make it a little different. I think our favorite is Ragú Chunky 7 Herb Tomato.
This recipe was good, but it wasn’t excellent. It tasted like it was missing something. There wasn’t enough heat in there to render a good hearty chili, in my opinion. I do plan on making it again, but possibly tweaking it while still trying to maintain a relatively healthy recipe. This is what I want to try: I’m going to brown the turkey and drain any fat and set it to the side. Then I’m going to sauté the onion and garlic until the onion begins to turn clear and instead of using an 8 oz can of tomato sauce, I’m going to add a couple good heaping tablespoons of tomato paste and mix it into the onion until it’s coated. For extra heat, I’m going to add in a teaspoon and a half of crushed red pepper. The turkey can then go back in and I do plan to drain the can of kidney beans and give them a little rinse before putting them in along with all the other ingredients. For extra liquid, since I plan to substitute the tomato sauce for tomato paste and drain the beans, I’ll add in a 12 oz beer — probably an IPA for the citrus flavor. Also, a teaspoon or more of paprika.
I followed the instructions to a T and this had hardly any flavor at all. At least, not the right flavor. I don’t even have any recommendations on how to correct it. I won’t be making it again.