N@'s Chili - Jan 24

Chili is one of the best meals for the cold months: it's hearty, full of nutrients, comforting and delicious. The best part is that you can really modify it any way you want.

I usually use ground turkey for mine, but it can be swapped for ground beef or chicken, it's really up to the chef. I also put in habanero peppers but they don't add much heat if you take out the seeds. The chipotle peppers from the can are typically (from my experience) not terribly hot either, but if you want to add the flavor without the heat, feel free to take the seeds out of that too.

My chili is the best because 1. its made with love and 2. I think the bouillon and the coriander are game changers. The bouillon adds a deeper flavor that really adds a salty, slightly sweet taste of beef that compliments the tomato. The coriander makes it have a bit of tang, but in a refreshing and citrusy way. It is the most SLEPT ON spice IMO.

I make it in a BIG ASS pot because we like to use this recipe as a meal prep time- it lasts quite a while. So you may have to adjust your portions of whats being used:

Ingredients:

~ 3.5 lbs. of Ground Turkey

2 onions

1 shallot

5 cans of beans (we use black and pinto beans)

3 cans of tomatoes

1 can of tomato paste

4-5 cloves of garlic (or more if your heart desires, I get it, I too am a Garlic Girl)

2 bags of frozen chopped up peppers (can be found at TJs)

OR 4-5 chopped up peppers (whatever color of choice)

~3 tablespoons of roasted beef Better Than Bouillon. Looks like the below pic, its a GREAT addition.

1-2 Habanero Peppers, chopped and no seeds

1-2 Chipotle Peppers in adobo, chopped

All the spices I use are to taste, but I can try to guesstimate what I use:

2 Tbs Coriander

Salt - to taste

2 Tbs Chili Powder

2 Tbs Cumin

1 Tbs Garlic

2 Tbs Onion Powder

Instructions:

1. Chop onions and shallot- add to MASSIVE pot on a stove on Med-High heat (we use I think either a 7 qt or 10 qt pot lol)

2. Once the onions are looking a bit translucent, add turkey to cook completely. Make sure to constantly break up the meat so it's more in crumbles.

3. Open cans of beans and pour into a colander to rinse completely, add to pot once there is no more pink coloring throughout the meat.

4. Next add garlic (chopped or minced), tomatoes and peppers, stir so that everything is evenly distributed.

5. Stir in bouillon and tomato paste fully.

6. After removing the seeds and chopping, add habanero to the pot as well as chopped up chipotle pepper from the can in a adobo. (I wear rubber gloves for this part)

7. Add spices. Taste after adding and adjust as needed.

8. Bring the pot to a simmer, then put on low heat for about an hour so the flavors can really be incorporated.

It will last you DAYS if you make this large of a batch. I like to add some scallions, sour cream or greek yogurt, and some cheddar cheese to the top when it's nice and hot. Also pairs well with cornbread! :) enjoy!!!