I found this recipe when I use to read fashion magazines in the last 70’s and 80’s. It was either in Seventeen or Glamour. The recipe was named Wagon Wheel Chili because the original recipe had wagon wheeled shape macaroni. I have never liked macaroni in my chili but if you do please cook up 8 oz wagon wheels, mix them into the chili before serving. The recipe also called for 1 cup sweet pickle and used kidney bean instead of black beans. Here is how I make it.
Wagon Wheel Chili
1 lb ground turkey
1 lb ground beef
3 tablespoons olive oil
1 quart jar tomatoes
1 quart jar tomato juice (I substitute 1 quart tomatoes and blend it)
2 cups chopped onions
3 cloves of minced garlic
4 teaspoons salt
2 tablespoons medium hot chili powder
1 bay leaf
½ teaspoon ground cumin seed
½ teaspoon oregano leaves
½ teaspoon white pepper
2 cups dried black beans or 2 15-oz cans drained black beans
Low fat cheddar cheese (optional)
1. Put the 2 cups dried black beans into a 4 quart pot and add 4 cups water. Let the bean soak overnight. Drain and rinse bean and put back into pot. Add 4 cups of water and bring to a boil and cook until beans are tender. Drain bean and put aside until later.
2. In Dutch oven, brown the ground beef and turkey in olive oil, stirring frequently until and meat is well broken up.
3. Add tomatoes, tomato juice, chopped onions, minced garlic, and salt. Also, add the following seasonings: chili powder, bay leaf, ground cumin seed, oregano leaves and pepper.
4. Simmer, covered, 1 hour. Stir in black beans and Cook 30 minutes longer. Remove bay leaf.
5. Serve with shredded cheddar cheese on top.