As soon as the weather dips below 90 degrees for the first time, I bring out one of my favorite meals, Chili! Not only was it ‘semi-cool’ but it was pouring, like 7 in. over 48 hours. Out came my big Martha Stewart pot that I had to have…it was bought in downtown San Fran and lugged on the train back to our apartment in Dublin, CA. Only to be packed away before it was used and carried all the way to Texas. Since the pot was bigger than our tubs, it was left loose during the move and subsequently sustained a big dent. Yes the pot was carried over 2,000 miles and dented before being used…but it does make a great chili/stew/soup pot!
Anyway, this chili recipe is one that I’ve created after years of my parents using the 2 alarm chili kit. It can be scaled up by using 2 lbs. of meat, 2 cans of beans and additional spices. The key to making great chili is adding the spices while the meat is cooking. This allows the spices to release the oils and the resulting flavor is awesome. Oh and while I give measurements, they’re really just a guideline because in this one pot wonder – taste rules!
1 tbsp. olive oil
1 medium onion, diced
1 – 2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 – 3 serranos or jalapenos (optional)
1 lb. ground turkey
1 can black beans, drained
1 large can diced tomatoes
1 can Rotel tomatoes and green chilies (optional)
2 – 3 tbsp. chili powder
1 – 3 tsp. oregano
1 – 2 tsp. cumin
1 tsp. paprika
½ tsp. red pepper or cayenne (optional)
Dash of salt
- Add oil and onion to a large pot over medium heat for 2 minutes.
- Add red and green bell peppers and garlic and sauté for 5-8 minutes.
- Add ground turkey and spices and cook until meat is no longer pink or 160 degrees.
- Stir in black beans and tomatoes and adjust seasoning.
- Simmer over medium-low heat for 30-90 minutes.
- Enjoy with cheese or sliced jalapenos