Prep 30 mins
Cook 2 hrs
This is the best chili I've ever had. No beans, lots of flavor, and lots of heat, the way chili should be.
- 1 lb hot Italian sausage
- 1 1⁄2 lbs ground turkey
- 1 1⁄2 lbs ground beef (both packaged together for meatloaf) or 1 1⁄2 lbs ground pork (both packaged together for meatloaf)
- 1 orange, juice and zest of
- 1⁄4 cup orange juice
- 2 medium onions, finely chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 3 garlic cloves, peeled, minced
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon ground cloves
- 4 tablespoons chili powder
- 2 habanero peppers, diced (or more if you dare)
- 2 (16 ounce) cans diced tomatoes (undrained)
- 4 ounces tomato paste
- 1⁄3 cup tequila
- 4 fresh cilantro stems, chopped
- Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
- To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
- Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
- Don't forget to occasionally stir, so it doesn't burn!
- Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
- Remove pot from heat and let cool about 15-20 minutes.
- Return to burner and heat throughly.
- Repeat the last 2 steps as needed until chili is thick.
- Serve with crackers.
- Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.
Great chili - the orange is a lovely addition indeed!! Halved the recipe; omitted the tequila as I didn't have any and topped this with a whole lot of fresh cilantro as I love the stuff! Next time I think I'll use chopped beef instead of ground: with all the ground meat in this is a bit mushy and I'd like a bit more texture, so to speak. Really enjoyed this, thank you!
Disgusting. Either there's a serious error in this recipe, or it was nefariously posted just to cause you to waste 3 pounds of meat. The addition of 3 Tablespoons of cloves overpowers the recipe and ruins it. And, once those cloves are in there, there's nothing you can do to get them back out again. Even skipping the cloves, there is so much heat that most people aren't going to like it. Don't make this recipe unless you're prepared to enter a fraction of each of the spices and then only increase gradually, tasting each time.
Warning: This stuff is very spicy.
I only put in ? of a habanero and 2 tablespoons of chili power, and it was still too hot in my opinion, and I like spicy food.
If you%u2019re going to try this, I suggest first putting in ? of a habanero and 1 tablespoon of chili power. If it%u2019s too mild for you, then you can always up the heat next time.