The ultimate chili

Tonight, I think I finally perfected my chili. So for all those chili lovers out there, here is my recipe. It has been a seven or eight year work in progress, but tonight it got the “Ymmm” of approval from M while he shoveled it into his mouth at the stove.

Chichimama’s Chili

1 lb lean ground turkey (optional)
2 green peppers, chopped
2 onions, chopped
2 jalapeno peppers, diced
6 cloves garlic, minced
2 to 4 tablespoons chili powder
1 tablespoon cumin
2 tablespoons oregano
2 (28 oz) cans crushed tomatoes
2 (15 oz) cans diced tomatoes
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 bottle chili sauce
1 cup dry white wine (optional)
2 15 oz cans kidney beans
1 15 oz can cannellini beans (2 if omitting the meat)
1 can tomato paste

Stir fry the ground turkey until cooked through in a large dutch oven. Remove from pan and drain grease. Add onion, pepper, garlic jalapeno, oregano, chili powder and cumin. Stir fry 5 min or until pepper is crisp/tender. Add tomatoes, mustard, Worcestershire sauce, chili sauce and wine. Simmer for at least 20 minutes, but I usually let it go for an hour plus. Add the beans and tomato paste (if you like a thicker chili like I do). Simmer for an additional 5 – 10 minutes. Sprinkle with Mexican cheese (or cheddar) and serve.

This makes a vat, so be prepared to freeze some. And it tastes even better after being frozen.

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