Smokin' Skovilles Turkey Chili

Ingredients
2 T. olive oil
1 onion, chopped
5 cloves garlic, minced
2 small green bell peppers, seeded and chopped
1 pound lean ground turkey
2 T. chili powder
1 T. paprika
1 T. ground cumin
2 t. dried oregano
1 t. black pepper
1 (1 oz) envelope instant hot chocolate mix
2 t. seasoned salt
1 T. Worcestershire sauce
2 cans diced tomatoes
1 can tomato sauce
1 can kidney beans, drained
1/2 c. chicken or turkey stock (original recipe calls for beer, so whatever substitute you prefer)
1/2 c. corn

Directions
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green pappers; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, tomatoes, tomato sauce and kidney beans. Stir in stock, partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
3. Mix in the corn and simmer 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

Note: The original recipe also calls for a habanero pepper and some hot pepper sauce but I thought it was plenty hot without those. It also called for 2 lbs of turkey but I only had one, so I used two cans of beans. Didn't miss the extra turkey. Also when I made this, I was out of tomato sauce so I took some tomatoes and blended them and just cooked the chili a little longer than the recipe said.

Thick and Chewy Chocolate Chip Cookies

(Dan was going to scan this recipe and send it to everyone, but I told him he was welcome to add it to the blog under my name. ~ Rachel)

These may be the best chocolate chip cookies ever, however, they do take a little TLC. A Diva Choco Chip Cookie if you will.

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla
1 1/2 cups semisweet chocolate chips

1. Heat oven to 325 degrees.
2. Whisk flour, soda, and salt together in a medium bowl.
3. In standing mixer, beat the butter and sugars at medium speed until smooth.  Add the egg, egg yolk, and vanilla and mix until incorporated.  Add dry ingredients and mix on low speed until combined, then mix in the chocolate chips.
4. To shape, form into balls, then, grabbing each side of the ball, pull apart, leaving a rough, ragged, tortuous surface. Lay on cookie sheet jagged side up, as best you can, without disturbing the non-smoothened surface. Trust me.
5. Bake until cookies are light golden brown and the edges start to harden but the centers are still soft and puffy, 15 to 18 minutes.