Chili (w/Beef & Turkey)

Introduction

This is Mama Miche, and today in the magic kitchen: Chili!

Fuck, yes! We are starting the Fall Soup series with a perennial favorite. I love chili! Honestly, I have a history of overeating it because I love it so much. I really loved the way my Momster made it, but, like everything else she cooked, there was no written recipe. I do my best to replicate it and now provide a recipe complete with a list of ingredients and measurements. But you might like it spicier or not as spicy. Make adjustments. You might like it with lots of beans or no beans, your choice, friends.

The pure Texas-style chili has no beans. The origin of chili has roots in the American West, particularly the state of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled in San Antonio in the early 1700s, and the modern dish we know as chili, or chili con carne (chili with meat), was born.

Chili peppers are believed to have originated somewhere in Central or South America and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread worldwide, used for food and traditional medicine. 

All cattle drives had chili as a chuck wagon staple since the native peppers and onions were abundant along the trails. But the beef was too valuable, so beans gave the dish extra protein. Purists argue that if it was meant to have beans, it would be called chili con frijoles. 

Whatthefuckever, I'm not here to fuel that fire. My chili has beans in it cause that's what I grew up with. My mom served it over white rice with shredded cheese, sour cream and diced onions. I add jalapeños too. I love food with a kick. Some people have it over noodles. Some just have it in a bowl without anything else. But let's not argue over how to eat something as delicious as chili! 

You do you, boo, and let Mama Miche make your kitchen magic.

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Tools

• Knife

• Cutting mat

• Food Chopper (optional)

• Measuring cups and spoons

• Mixing spoon

• Mixing bowls

• Strainer

• Large stock pot

Ingredients

Makes enough to feed the neighborhood

• 2 white or yellow onions

• 1 bell pepper 

• 8 cloves garlic 

• 1 jalapeno seeded and finely diced or 1 chipotle 

• 4 lbs. lean ground beef or beef/Turkey combo

• 1 tbsp steak season

• 4 tbsp chili powder divided (or to taste)

• 1 tbsp cumin

• 2 tbsp Twice Stolen Spice™

• 1 tbsp turmeric 

• 62 oz. kidney beans (3-4 cans)

• 56 oz. crushed tomatoes (2 large cans)

• 29 oz. diced tomatoes (2 reg cans)

• 1 tablespoon tomato paste (if needed)

Directions

Prep Time: 20 minutes Cook Time: 60 minutes

Prep

• Small dice onions and bell peppers

• Mince garlic

• Finely dice jalapeno pepper/ chipotle (remove seeds and ribs to reduce the heat)

• Drain and rinse kidney beans

Cook

• Heat large top over medium heat

• Combine ground beef and 1 ½ tablespoons chili powder in the pot. Brown and drain

• Return to pot and add onion, jalapeño or chipotle, and garlic.

• Add in the remaining ingredients and seasonings, mix thoroughly, and bring to a boil. 

• Reduce heat and cover, simmer for 45-60 minutes or until chili has reached the desired thickness.


• Serve alone, over rice or noodles.

• Top with shredded cheese, green onions, cilantro or other favorite toppings.

Notes:

1. Any ground meat will work in this recipe.

2. Optional toppings: sour cream, red or green onion, cheese, jalapenos, cilantro, avocado & lime wedges, tortilla chips, or Fritos