Prep 45 mins
Cook 50 mins
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.
- 29.58 ml olive oil
- 453.59 g ground turkey
- 453.59 g ground beef
- 453.59 g chuck steak, fat trimmed, cut into 1-inch cubes
- 6 garlic cloves, minced
- 473.18 ml water
- 29.58 ml ground cumin
- 29.58 ml chili powder
- 9.85 ml dried oregano
- 9.85 ml salt
- 4.92 ml cayenne pepper
- 3 (510.29 g) can tomato paste
- 9.85 ml sugar
- 709.77 ml fresh tomatoes, diced
- 709.77 ml onions, diced
- 709.77 ml red bell peppers, diced
- 709.77 ml canned black beans, drained, rinsed (from 3 15-oz cans)
- 236.59 ml fresh cilantro, chopped
- 650.62 ml beef broth, approximately
- 226.79 g package cheddar cheese, grated
- 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.
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.