Jen's Favorite Chili
This recipe has so many rich, savory ingredients, that I usually make it with ground turkey and it still turns out with the heartiness of beef.
- 3 garlic cloves
- 1 large onion, chopped
- 1 large bay leaf
- 1 jalapeno, minced (optional)
- veg. or corn oil
- 1 – 1 1/2 lbs. ground beef or turkey
- 1 6oz. can tomato paste
- 6 oz. water
- 1 can kidney beans
- 1 can tomatoes, whole or crushed
- 1 t. sugar
- 1 1/2 t. salt
- 1 1/2 t. thyme
- 1 t. sage
- 1/2 t. cayenne (or more to taste)
- 1 t. black pepper
- 4 t. cumin
- 5 Tablespoons chili powder
- few splashes of tabasco (optional)
You can also try:
- 1 T. cocoa powder or
- 1/2 can pumpkin or
- 1 cup beer (amber or dark)
- In a deep, large pot such as a dutch oven, saute the garlic, 1/2 of the chopped onion, and the bayleaf over medium-high heat until the onion is translucent. If you want the added heat of the jalapeno, include it in this step.
- Meanwhile, mix all of the Seasonings listed above in a medium bowl until well combined.
- Add the ground meat and 1/2 of the Seasoning Mix to the pot and stir until the meat is cooked thoroughly.
- Reduce the heat and add the tomato paste, water, tomatoes, beans, sugar, remaining onion, and remaining 1/2 of the Seasoning Mix. You may also add one of the interesting “extras” at this point, such as cocoa, beer, or pumpkin (but I wouldn’t add all three!)
- Let the chili simmer for 2-3 hours. If it is getting too thick, add a little water or more beer (if using). Allow it to rest overnight if possible.
- Serve warm topped with cheese, sour cream, and chopped onion. A batch of cornbread to go with it is worth the effort (especially if you use an easy box mix).
All content copyright © Jennifer Robbins and Jenville Productions