My chili is inspired from growing up in Ft. Worth, TX. The mexican food back home is amazing, but Ft. Worth is also known for their love of beef.
I combine this chili with several dishes throughout the week, and I immediately put up several 2 cup containers in the freezer for the weeks to come.
- Chili Soup
- Taco Salad : strained chilli with light chili sauce over top of chopped romaine lettuce, steamed rice. I tend to splurge and have crispy corn tortilla chips, a little cheese and tomatillo salsa with this meal.
- Stuffed Potato : small baked potato, a small amount of the strained chilli with medium amount chili sauce & cheese
If you want to convert this recipe to vegan you can replace meat with different kinds of black beans & canned chickpeas, poblano pepper & yellow bell pepper. Cook this chili the same way you would with the meat below. The only difference is that instead of cooking meat you will be cooking your peppers in the onion in the oil with the garlic, onion and spices in the skillet.
Serves an army!
Prep time: 10 min
Cook time: 1 hour
- 4 lbs ground turkey or 90% lean ground beef
- 1 tablespoon olive oil
- 1 large yellow onion -diced
- 2 (16 oz.) can chili beans, drained and rinsed
- 2 (16 oz.) can chickpeas, drained and rinsed
- 2 (15 oz.) can petite diced tomatoes
- 1 (8 oz.) can tomato sauce
- 2 (15 oz.) can stewed tomatoes
- 2 tablespoons tomato paste
- 1 (8 oz.) diced green chilis
- 4 tbsp chili powder
- 4 tbsp ground cumin
- 3 tbsp fresh garlic chopped or minced
- 2 teaspoons salt
- 1/2 tbsp ground white pepper
- 1/4 teaspoon ground cayenne pepper (optional)
Add the olive oil & garlic to a skillet and place it over medium-high heat for 1 minute. Add the ground meat, onion, 2 tbsp chili powder, 2 tbsp cumin and salt. Cook until the meat is browned, stirring occasionally.
Add all the tomatoes (with their juice), drained beans, chickpeas, diced chilis, spices & meat to large cooking pot. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 30-45 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Cooking is like jiu jitsu. You should be open to experimenting in the kitchen. Be willing to make mistakes. My worst tasting foods have been my biggest lessons. When practiced enough you can master the techniques and flavors that become orginal to you. This is how you find your own flair to satisfy your own taste.
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