“The debate on chili is two-fold, in my opinion: beans or no beans and spicy or mild. In my house, I have to make two separate batches since my kids like it with no beans and very little spice, whereas I like it with beans and a lot of spice. I never knew how fired up people on social media could get about this until I posted this chili. The Texas crowd is very passionate about their chili, but the East Coast group, who prefer macaroni in theirs, is just as passionate.” -Darryl Postelnick
Chili
Make about 10 servings
Courtesy of: Darryl Postelnick
Ingredients
- 2 pounds ground beef
- 2 pounds ground turkey
- 1 large white onion, chopped
- 2 large red or yellow bell peppers, chopped
- 2 cloves garlic, chopped
- 3 jalapeño peppers, seeded and chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- ¾ cup chili powder
- ½ cup ground cumin
- ¼ cup garlic powder
- ¼ cup onion powder
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes
- 1 (10-ounce) can diced tomatoes with green chiles
- Freshly shredded Cheddar cheese, to serve
- Sour cream, to serve
Instructions
- In a medium Dutch oven, cook ground beef and ground turkey over medium heat until browned, about 8 minutes, breaking into small pieces.
- Add onion and bell peppers to the meat mixture and cook until softened, about 5 minutes.
- Add garlic, jalapeño, salt, black pepper, red pepper, chili powder, cumin, garlic powder, onion powder, tomato sauce, and all tomatoes, stirring until combined. Let simmer over low heat for about 3 hours, stirring occasionally. Add water if it gets too thick. Serve with cheese and sour cream.
I don’t see a necessity for the addition of ground turkey.