- 1 lb of ground turkey
- 1 large onion, chopped
- 2--28oz cans of diced tomatoes
- 1 can of blackbeans, drained and rinsed well
- 1 can of chili or pinto beans, drained and rinsed well
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 2 jalapenos, seeded and minced
- 2 cloves of garlic, minced
- 1/2 - 3/4 of a bottle of beer
- 2 Tbsp of mild chili powder
- A small handful of semi-sweet chocolate chips or a piece of dark chocolate
- Salt to taste
Heat a little olive oil in your chili pot, then place the ground turkey and onions in the pot and saute until the meat is browned and the onion is transluscent. Add both cans of diced tomatoes, including the juice in the cans. Add both cans of beans, the bell peppers, the jalapenos, the garlic, 1/2 of the bottle of beer, and all of the chili powder to the pot. Simmer over medium heat for 15 minutes, then add the chocolate chips , stir, cover the pot and continue simmering over medium low heat. I typically simmer the chili for about 1 hour or so. I stir and taste-test the chili at several points throughout, adjusting the flavoring by adding more chili powder, more beer, some salt, and even more chocolate if I think it needs it. I uncover the chili the last 15 minutes of cooking, turning the heat up to medium so it thickens a bit. Once done, serve it topped with some good sharp white cheddar cheese, some low-fat sour cream and and some tortilla chips on the side. You can even throw on some chopped scallions if you want to.
The recipe also adapts amazingly well to vegetarian standards--I just omit the ground turkey and add an extra can of beans (garbanzo or kidney), making it a 3-bean chili. I, in fact, ,often make it this way since I used to be a vegetarian and still love vege foods and beans, especially.
And there you have it: my grandpa's bastardized chili recipe. Open a bottle of beer, dish up a bowl and dig in.