my chili recipe
in my house, chili has beans
Hello, hello! I’m here to kick off October with everyone’s favorite cozy meal. I actually think chili is one of those foods that sounds like it’ll take forever, but really it comes together in about 45 min. I loveee an easy weeknight meal, especially one that makes a lot of servings and freezes well! The recipe I’m sharing could easily be halved to serve 4 people, but because I can throw leftovers in the freezer and they thaw nicely I like to make the whole batch, which serves 6-8. Nothing better than rummaging through your freezer, looking for something quick to eat, and stumbling upon some surprise chili!
I make my chili with *not too lean* ground turkey for an attempt at being healthier, but really, use whatever you like. Get crazy and use bison for all I care! I know many like to do a ground beef + pork mix. Also, if you want a spicier pepper than a jalapeno, be my guest. Some people add cocoa powder to their spice mix, that’s cool too. I know people like beer > broth > water in their chili also (I’m a chicken broth girl, personally). All this to say, do whatever your heart desires and it’ll probably turn out delicious.
A non-negotiable for me when it comes to chili is BEANS! I just recently learned people make chili without beans. Why???? To me, that is just a spiced bolognese sauce! If you’re a beanless chili person, please respond with your reasons for this choice. I’m extremely curious and simply do not understand.
I’d also love to hear about everyone’s favorite chili toppings. I feel like this sometimes get controversial, but I don’t know. Me though, I like a lil shredded cheese + sour cream, raw white onion, and hot sauce (I’ve been really into Zab’s). If there happen to be a few fritos laying around…. that crunch really adds is all I’m going to say. I also love a side of cornbread. Highly recommend whipping up a batch of whatever your favorite recipe is. I am strict though that it can’t be too dry. Nobody wants to choke on cornbread, it’s not fun.
I hope you give this recipe a shot, or let me know your favorite chili recipe and I’ll probably give it a go! Catch ya next time, friends.
Chili
Serves 6-8
Ingredients:
2 tbsp olive oil
1 large yellow onion, fine dice
1 large carrot, fine dice
3 ribs of celery, fine dice
1 large red bell pepper, fine dice
1 jalapeno, seeded & diced
6 garlic cloves, minced (or 2 tbsp of minced garlic)
1 tbsp fresh oregano, or 1 tsp dried
3 tbsp chili powder (use a mix of ancho and guajillo if you’ve got it)
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground coriander
1 tbsp tomato paste
2 pounds ground turkey – nothing too lean
2 15-oz cans fire roasted & diced tomatoes
1 cup chicken broth (or beer if you want)
2 bay leaves
2 15-oz cans kidney beans (or whatever your bean of choice is)
Salt and pepper to taste
Steps:
In a large pot or dutch oven over medium heat, heat the olive oil. Saute the onion, carrot, celery and bell pepper until soft, and season with salt and pepper.
Add the garlic, jalapeno, and spices. Cook for about a minute or two, stirring constantly. Stir in the tomato paste for another few minutes.
Add in the turkey, season with salt and pepper, and let cook until browned, breaking it up into bits.
Add the tomatoes, chicken broth and bay leaves. Season with salt and pepper. Bring to a boil and reduce the heat to a simmer, stirring occasionally for 15 minutes.
Add in the beans (don’t rinse or drain them!) and cook, stirring occasionally, for another 10-15 minutes. Taste and season with salt and pepper if needed.
Serve with toppings of your choice!
Will need to try this recipe with some cornbread croutons asap 😋