Chili is like BBQ. Everyone thinks their version is the best version. There are so many variations and so little time. Then there are arguments about why a certain type of chili isn’t “chili”. That is too much work. I am not going to pretend that my version is the best, but it is pretty dang good. If you’ve ever been over to my house and had my chili, here’s the recipe that I probably promised to send you.
The base of this recipe comes from All Recipes, but over time I’ve modified it to fit our tastes. Ground Turkey or Beef, with tomatoes, pinto and kidney beans and seasonings. The “upgrades” all happened by chance. There was an incident a few years back where the shaker top of my oregano wasn’t a shaker and a ton of oregano ended up in the pot. I was convinced that the whole pot was ruined, but IT. WAS. THE. BOMB. San Marzano tomatoes are so worth the effort of trying to find them in the grocery store. They bring a natural sweetness to the chili, which is a bonus. The biggest upgrade is the dutch process chocolate. I am a baker, y’all. You had to have seen that coming.
What I love about chili is that it can be as healthy as you want it to be. Top it with shredded cheddar and tortilla chips or top it crushed up cheez its (or goldfish in a pinch) I love serving it in a bread bowl because max carbs!
Pro Tip: never make chili the day you plan to serve it. It is ALWAYS better the next day. Always.
Chili featuring San Marazano tomatoes, pinto and kidney beans
- 3 lbs ground turkey or ground beef
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 green pepper diced
- 1 64 oz bottle of tomato juice
- 1 28 oz can crushed San Marzano tomatoes
- 1 15 oz tomato sauce
- 3 cans beans kidney, dark and light; pinto
- ⅓ cup chili powder
- 1 tbsp sugar
- 1 tsp cayenne pepper
- 1 tbsp cumin
- 1 tbsp salt
- 2 tbsp oregano
- 2 tbsp dutch process cocoa
- tabasco sauce to taste
- Red pepper flakes to taste
Heat a large dutch oven or pot over high heat. Brown the ground turkey/beef until no pink remains. Drain the meat and replace the dutch oven to the stove. Heat the olive oil briefly and then toss in the onion and green pepper. Cook until softened. Put the ground turkey back in the dutch oven and then add the remaining ingredients. Bring to a boil, then cover and simmer on low for at least 1 hour.