Recipe by kymgerberich
From The Parker Ranch Grill in Kamuela, Hawaii. I'm told it's still too mild even after adding habenero and jalapeno peppers to it.
Top Review by kolibri
Very nice chili, I'm always up for trying new ones! I added some chili sauce and got a good kick into it - I like the combination of mild turkey with the beef, and I adore fresh coriander in avchili.
- 2 tablespoons olive oil
- 1 lb ground turkey
- 1 lb ground beef
- 1 lb chuck steak, fat trimmed, cut into 1-inch cubes
- 6 garlic cloves, minced
- 2 cups water
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 3 (6 ounce) cans tomato paste
- 2 teaspoons sugar
- 3 cups fresh tomatoes, diced
- 3 cups onions, diced
- 3 cups red bell peppers, diced
- 3 cups canned black beans, drained, rinsed (from 3 15-oz cans)
- 1 cup fresh cilantro, chopped
- 2 3⁄4 cups beef broth, approximately
- 1 (8 ounce) package cheddar cheese, grated
Directions See How It's Made
- Heat olive oil in heavy large pot over medium-high heat. Add ground turkey and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
- Add black beans, cilantro and any amount minced hot chile peppers you may desire. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.