Born and raised in Texas, I have always had a place in my heart for a hearty, spicy chili. I don't adhere to the strict meat-only rule for a traditional Texas style chili, but this chili is an incredibly easy, foolproof version that makes a perfect dish to gather your friends for NFL Sunday.
For healthier chili, omit cheese and/or sour cream garnishes. You may use nonfat/low-fat sour cream or plain Greek yogurt in place of the regular sour cream.
For the chili
- 1 Pound ground turkey (96% meat/4% fat)
- 1 Tablespoon olive oil
- 1 medium yellow onion, 1/4 inch dice
- 1 green bell pepper, 1/4 inch dice
- 1 Cup dried kidney beans, soaked overnight in cold water
- 1 Pound roma tomatoes, peeled, seeded and diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, diced finely
- 1 hot house pepper, diced finely
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 4 Cups chicken stock
- salt and pepper, to taste
- Sour cream
- Chives, chopped finely
- Cheddar cheese
For the chili
1. In a large pot over medium high heat, sweat garlic, onions, and pepper in olive oil until translucent, about 10 minutes.
2. Transfer onion mixture to bowl. Brown turkey, and then return onion mixture to pot. Add jalapeño and hot pepper, and cook for 5 more minutes.
3. Add chili powder and cumin. Stir to coat ingredients.
4. Add presoaked kidney beans, tomatoes, and chicken stock. Bring to a boil, then reduce to a simmer.
5. Cook over low heat for 3 hours stirring occassionally, or until chili has reduced and thickened to preferred consistency.
6. Top with shredded cheddar cheese and dollop of sour cream, and sprinkle with chives. Serve immediately.
Note: Chili can be chilled and frozen after step 5.