Chili is one of those dishes that we all seem to have our own version of. Mine is a mix of a recipe handed down to me from my mother and few tips I have picked up over the years from other friends and even my daughter.
If I'm feeling really foodie-tudie (That would be a foodie with an attitude...), I will take the time to measure, sort, and soak my beans. But what I most often end up doing is going with canned beans. Seriously, sometimes you just have to get over yourself and cook!
Halloween just wouldn't be the same without a hot pot of this brimming on my stove! It's been a family tradition for years and years. Enjoy!
1 Lb stew meat or chuck steak (beef)
1 1/2 Lb ground turkey
1 Tbs olive oil
3 garlic cloves, minced
1 large onion, chopped
2 bell peppers (any color), chopped
2 Tbs chili powder
1 Tbs salt
1 tsp black pepper
1/2 tsp red pepper flakes (can use more)
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes (mexican seasoned)
1 28 oz can pinto beans, with liquid
1 15 oz can chili beans (seasoned pintos), with liquid
1 15 oz can kidney beans, drained and rinsed
1 Tbs brown sugar
1 Tbs brown sugar
Cut your stew meat into bite size chunks and season with salt and pepper. Heat your olive oil in a skillet over med/high heat. Add stew meat and brown each side. While meat is browning, add 2 cloves of minced garlic. (This gives your steak a really nice flavor.) When meat is browned, remove from heat and set aside. In a large stock pot, add your turkey and begin to brown it over med/high heat. Add in your onion and remaining garlic clove; cook until onion is soft and turkey is crumbled. Add in your stew meat and any liquid from the skillet. Add bell peppers, chili powder, black pepper, red pepper, and salt; mix well. Add in rest of ingredients; stirring to mix well. Let heat over med/high heat for about 20 minutes. Then reduce heat to med/low and let continue to cook for another 45 minutes to an hour. The longer you let your chili simmer, the better it will be.