1/2 teaspoon ground black pepper, more to taste
Red pepper flakes, to taste
Optional- 1 (15-ounce) can black beans
Optional- 1 (15-ounce) can kidney beans
Optional- 1 small jalapeño pepper, finely chopped
In a soup pot, heat the oil over medium heat and sauté
the garlic, onions, peppers, carrots, celery, and sweet
potato, if using, for 5 to 7 minutes, until soft.
Add the meat to the pot and cook until browned,
stirring often to break up the meat.
Once the meat is browned, add the water, diced
tomatoes, tomato sauce and paste, salt, and all of the
spices. Mix well to combine.
If you are adding the beans and jalapeño, do so here.
Bring to a boil and then reduce the heat and let
simmer, uncovered, until the chili is nice and thick,
about 3 hours.
Add additional water during this time if you want your
chili more souplike. Towards the end of the cooking
time, taste and adjust spices as desired. Add additional
cayenne for an extra kick, and more salt and pepper as
needed.
Serve garnished with your favorite chili toppings, if
desired. Mine are listed above.
Store in refrigerator for 1 week or store in the freezer.
Originally Submitted
1/30/2018
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