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Tori’s Texas Red Chili Recipe
(2) Medium Onions diced
(½) Each Green, Red and Yellow Bell Pepper diced
(5) Cloves of garlic diced finely
(½) Cup good quality Chili Powder
(3) Tbsps Cumin
(1½) TbspsSmoked Paprika
(1) Tbsp Cayenne Pepper (optional)
(3) Tbsps Unsweetened Hershey’s Cocoa Powder
(1½) Tbsps Better than Beef Roasted Beef Boullion
(3) 4 oz cans Hatch Green Chilis (2 Mild, 1 Hot)
(2) 15 oz cans of Black Beans rinsed
(2½) Pounds of 93% lean ground turkey
(2) 28 oz cans of Petite Diced Tomatoes
(2) 14 oz cans of Crushed Tomatoes
(2) Tbsps tomato paste
(1) Can of Yuengling
(1) 32 oz box of Chicken Stock
(1) Tsp Brown Sugar
Olive Oil
Salt
Pepper
In a large pot, heat a good drizzle of olive oil over medium high heat and cook the turkey, breaking it up into small pieces while cooking.When the turkey is cooked, remove to a dish and cover.Add another drizzle of Olive Oil to the pot and add the onions.Cook the onions for 6-8 minutes, stirring occasionally.Add the peppers and cook for another 5 minutes.Add the garlic and cook for another 3 minutes.Lightly salt and pepper the veggies. Add the spices and stir, toasting the spices for 2 minutes.It’s important to keep the spices moving during this step.Add the Crushed and Diced tomatoes, chicken stock, Hatch Green chilis, beer, tomato paste, Beef Bullion, and Black Beans.Bring to a simmer and cook for 20 minutes, stirring every 7 minutes.Taste for salt.This is an important part of the process.The chili still has liquid to cook out, so it will thicken and intensify in flavor.I like to get my salt close at this stage, and then do my final salt at the very end.At this stage you’re looking for balance in the spice ratio.I usually end up adding more chili powder and Cayenne.Add your turkey to the chili, juice and all. Simmer the chili for at least 45 minutes or to desired thickness.Final salt and pepper.Serve topped with extra sharp cheddar cheese, diced red onion and diced jalapeño.A squirt of Sriracha works as well. Enjoy!!-Jim