I love chili. I’m not a chili fanatic/connoisseur like some of my friends are. But I do like myself a nice hearty bowl of chili once in a while. However, most of the chili I eat is either too hot or too heavy on one spice like chili powder or cumin. I like chili that’s medium, flavorful but not overpowering. I read up on a few recipes online and found the recipe on NYT to be the best but of course I added a bunch of other things. One thing in particular: Guinness. I love making stewy meats with Guinness. Not only does it tenderize the meat but the bitterness of the beer brings out the nuanced flavors of the beef. Wine is another thing I love adding to dishes but mostly to chicken-based foods so this time I just put a dash of wine mainly to bring out the taste of the tomatoes. I’ve made this chili with both turkey and beef and both are really good. Turkey is obviously the healthier version. When making it with beef, make sure you get organic. It makes a difference (at least to my taste buds).
Here is my modified version of the chili:
- 1 tablespoon olive oil
- 2 pounds ground turkey or beef (organic)
- 2 cups coarsely chopped onions
- 3 tablespoons chopped garlic
- 1 large sweet red pepper, cored, deveined and coarsely chopped
- 1 cup chopped celery
- 1 jalapeno pepper, cored, deveined and finely chopped
- 2 tablespoon dried oregano, chopped, or 3 tablespoon, fresh
- 2 bay leaves
- 4 tablespoons chili powder
- 3 teaspoons ground cumin
- 2 teaspoon ground coriander
- 1 small can tomato paste
- 1 12oz bottle of Guinness beer
- 1 cup of red wine
- 3 cups canned diced tomatoes
- 1 cup chicken broth, fresh or canned
- Salt and freshly ground pepper to taste
- 2 15-ounce cans of red kidney beans, drained
- 2 cups shredded cheddar cheese
- 1 cup sour cream (optional)
- Sliced lime for garnish (optional)
- Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder, coriander and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, tomato paste, chicken broth, salt and pepper, guinness and wine. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans
- Slow cook in dutch oven on low heat for over an hour until the water is boiled off and the chili has thickened stirring occasionally