Chili is one of those dishes that everyone has ‘an amazing recipe’ for. I won’t lie, this is mine.
It has the perfect ratio of meat to beans and veg with just the right amount of spice. It has just enough liquid to be soaked up by rice or bread so it’s not too soupy. And it’s truly the best comfort food for any autumn night.
- 1 tablespoon olive oil
- 2 pounds ground turkey
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 large red pepper, cored, deveined and coarsely chopped
- 1 cup celery, chopped
- 1 jalapeno pepper, cored, deveined and finely chopped
- 2 bay leaves
- 2 tablespoons chili powder
- 1 tablespoon chili lime powder (if you can’t find this at Trader Joe’s, just use regular chili powder)
- 2 teaspoons ground cumin
- 3 cups canned diced tomatoes (2 15-oz cans)
- 2 cups chicken broth
- Salt and freshly ground pepper, to taste
- 1 15-ounce cans of red kidney beans, drained & rinsed
- Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, stirring frequently.
- Add the onions, garlic, red pepper, celery, jalapeno pepper, oregano, bay leaves, chili powders and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with rice, cheddar cheese, and/or sour cream and lime wedges, if desired. Enjoy!
Adapted from: cooking.nytimes.com