“When Rebecca and Greg were young we often had friends over for Super Bowl. I could hide vegetables in the chili and fool even the pickiest eaters. Of course, I cut back on spices if I knew there were younger kids planning to eat this, even though it’s not all that hot. Leave out the chipotle peppers and red pepper flakes if you want a very mild version. You can always them later. Remember that the heat intensifies the longer the chili cooks or stands. Don’t let the long list of ingredients scare you; they’re mostly spices. If you have a large pot, double the recipe and freeze the leftovers. We even like it better on the second day! “
~ Bobbi
Also try our Vegetarian Chili, and see our Super Bowl Menu!
| Prep Time | |
| 15 minutes |
| Cook Time |
| 60 minutes, or more |
|
|
|
Moderate
Moderate
Serves:12
Serving Size:1 cup
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Chili is a great catch-all dish. Hide all types of vegetables in it for your picky eaters. Depending on our mood, we make this with ground dark turkey, grass-fed beef, bison or a mixture. This is rated "moderate" for difficulty only because of the numerous ingredients and chopping involved. Otherwise, it's actually very easy. Keep warm and serve in a slow cooker for large parties.
Tools:large (4 to 6-quart) saucepan, knife and cutting board, colander
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- 1 pound ground turkey beef or bison
- 1 large onion
- 4 cloves garlic
- 3 stalks celery
- 2 medium carrots
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 (28-ounce) can diced or crushed tomatoes or 3-1/2 cups fresh, chopped
- 2 (15-ounce) cans red beans or your favorite, or a combination
- 1 cup frozen spinach (optional)
- 1/4 cup tomato paste
- 2 tablespoons brown sugar firmly packed
- 1 tablespoon vinegar (apple cider, red wine or balsamic)
- 2 teaspoons minced chipotle pepper in adobo sauce or hot sauce to taste
- 1/2 tablespoon dried thyme leaves
- 1 teaspoon salt
- 1 teaspoon paprika (preferably smoked)
- 1/2 teaspoon ground allspice
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon ground cloves
- Heat a large saucepan over medium heat and add meat. Cook and stir, breaking up clumps until browned. (If using ground turkey, you might need to add a little oil.)
- Chop the onion and mince the garlic. Add to the meat and turn heat down to medium-low. Cook and stir occasionally while you continue.
- Chop the celery (about 1-1/2 cups) and slice, dice or grate the carrots (about 2 cups), adding and stirring after each one.
- Add chili powder and cumin. Cook and stir 1 minute to release the flavors.
- Stir in tomatoes. Cover and adjust heat to keep at a simmer while you continue.
- Drain and rinse the beans in a colander, then add to the mixture, along with all of the remaining ingredients.
- Keep covered and simmer on low about 1 hour or more. The longer it simmers and stands the better it tastes. NOTE: You can also make it the day before and reheat before serving, for better flavor.
- Taste and adjust seasonings for a spicier chili if desired. Depending on the amount of salt in the canned tomatoes and beans, you might want to add more at this point.
Chef’s Tips: If you’re serving this at a party, transfer it to a slow cooker if you have one and keep on warm. This will free up the stove top. You can double the recipe if you have a larger pot.
SERVING SUGGESTIONS:
- Serve with some extra chipotle chilies in adobo sauce on the side for those who really like it hot!
- Chili and Potatoes – Serve a scoop of chili on top of a baked potato.
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