Chili and Beans

Turkey Chili and Beans

I make chili when the weather starts to get a touch chilly(every pun intended haha), which isn't too often in Southern California. We had a good winter in 2017 and got a lot of the rain we needed to replenish the stores from the 7 year drought. Anyways, enough of my rambling and onto the chili!



1lb Ground Meat(I use 93/7 lean turkey, but you can use whatever you like)
1 32 oz. can Tomato Puree
For the beans I make a pot of fresh Pinto Beans, here is the link if you want to make them https://sareneefood.blogspot.com/2012/08/childhood-memories-and-bean-soup.html
If, however, you don't, use whatever canned beans you like, mix and match to your hearts content. And I recommend getting the ones with no salt as you want use the liquid from the can as well. I don't generally use canned beans for this, so go with your gut, but if I'm guessing i'd say two 32 ounce cans or 4 16 oz.(Sorry the was so long, next ingredient!)
1-2 Tbsp Chili powder (make sure that's all, they can have salt added, you don't want that)
1 tsp Paprika (sweet for not spicy, Hungarian or Regular for a kick)
2 tsp Cumin
1/2 Tbsp Onion Powder
2 tsp Garlic Powder
1/8 tsp Cayenne (optional)
1 Tbsp Oil (whatever you have on hand)
A pinch of Cocoa Powder
1 tsp Sugar(I'll explain later)
Salt and Pepper to taste(seasoning salt can be used as well)

In a large pot (as you can see from the pic, I use a Cast Iron Enamel. Mine is from the Pioneer Woman Collection. I just love her! Can be found at Wal-Mart) I digress.
In a large pot heat oil over med-low heat add all of the spices, with the chili add 1 Tbsp, toast for about a 30 seconds, yes that's it, you do not want them to burn!
Add your meat and turn up the heat to medium, season with salt and pepper, cook through.
Stir in your tomato product, now here is where you add the Sugar and Cocoa Powder. The sugar will cut the acidity of the tomato and the cocoa will give it this wonderful depth of flavor. Let that cook for about a minute.
Now time to stir in your beans.
Taste that wonderful goodness, if you think it needs more chili add the other Tbsp. Add more salt and pepper, if needed and let it cook on low for 1-2 hours, stir every so often, taste and season if need be.
This recipe can be a quick chili, I've found if you're in a hurry half an hour of cook time is just fine. Cooking it longer just means the flavor will be a little richer.
Happy cooking my friends and remember to keep it healthy and homemade!