Jim created this recipe after combing through a few of our many cookbooks for inspiration for a good chili recipe. He combined what he considered the best of each one into a new recipe of his own, and it’s now our one of our favorite go-to dinners served with a salad and Cast Iron Skillet Cornbread. For an excellent Chili Con Carne dip, simmer uncovered to cook down the liquid to create a thick chili.
This is a very flavorful chili that’s even better the next day after the flavors have a chance to blend. Adjust the seasonings to suite your taste.
- Olive oil
- About 20 oz. ground turkey
- 1 medium to large onion, chopped
- 3-4 gloves fresh garlic, minced
- 2-4 Tbsp. chili powder (adjust to taste)
- 1 tsp. ground cumin
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg (optional)
- 1/2 to 1 tsp. sea salt (to taste)
- 1/4 tsp. ground black pepper
- 1 6-oz. can tomato paste
- 1 7-oz. can diced green chilis
- 1 15-oz. can diced tomatoes (UNDRAINED)
- 2 15-oz. cans kidney beans (DRAINED)
- 1 C (about) frozen corn (we like Trader Joe’s roasted corn)
- 1 can broth or water (fill an empty can of tomatoes with the broth or water)
- 1-2 shakes Worcestershire Sauce
- 1/3 to 1/4 cup semi-sweet chocolate chips (optional)
In a large pot, brown the turkey meat, onion, and garlic in enough olive oil over medium heat. Add the seasonings and mix together with turkey mixture until well blended.
Add all remaining ingredients and mix to blend well.
Heat thoroughly over medium heat, at least 15-20 minutes, stirring often.
Makes about 6-8 servings.
- I often use a whole container of Mirepoix from Trader Joe’s – a very convenient pre-chopped mix of carrots, onions, and celery. Just dump it into the pan and saute it in the olive oil until the ingredients soften. Then, I add the turkey and continue the recipe.