Recipe by R. Warren Meddoff
This is not your everyday chili in a can. This is satisfying EASY! old fashioned comfort food that won't take the roof off of your mouth or singe your taste buds beyond repair.
Top Review by Marla Swoffer
Excellent chili! I followed the technique of the recipe and the seasonings but customized some of the ingredients to what I had on hand: ground turkey, red bell pepper, one seeded serrano pepper, regular and chipotle chili powder, canned beans (kidney and cannellini), diced tomatoes (28 oz), and a cup of chunky salsa (instead of the half can of tomatoes and chilis). I totally forgot to add the vinegar, but we had leftovers so I added it to that--couldn't really detect any difference in taste. I did add seasoned salt (about a half teaspoon) and pepper. It turned out thick and flavorful with an oily sheen that I especially like in chili. Topped it with grated sharp cheddar cheese since I was out of sour cream.
- 2 tablespoons olive oil
- 1 1⁄2 lbs lean ground turkey (may substitute ground Venison or lean ground sirloin)
- 1 large onion, cut into 1/2-inch pieces
- 1 -2 garlic clove, minced
- 1 large green bell pepper, seeded and cut into 1/2-inch pieces
- 1 large anaheim chili, seeded and, cut into 1/2-inch pieces
- 1 1⁄2 tablespoons chili powder (preferably New Mexican)
- 2 teaspoons chili powder (preferably New Mexican)
- 2 teaspoons ground cumin
- 1.5 (28 ounce) cans crushed tomatoes in puree (use a can of diced tomatoes and green chili's for the half)
- 1 lb kidney bean, soaked and cooked (may substitute 16 oz canned, rinsed and drained)
- 1⁄2 lb small red beans, soaked and cooked (may substitute 8 oz canned, rinsed and drained)
- 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
- sour cream and chopped fresh cilantro
Directions See How It's Made
- Heat olive oil in heavy large saucepan over medium-high heat. Add ground turkey and brown on all sides, turning occasionally, about 8 minutes. Transfer ground meat to a plate.
- Add chopped onion and garlic to pan and sauté 5 minutes. Add chopped bell pepper and chilies and sauté 2 minutes longer. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors.
- Add meat to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season the chili to taste with salt and pepper. (for a thicker sauce add 2 tsp of Masa Corn).
- Spoon chili into bowls. Top with sour cream and cilantro and serve.