This was my 3rd place chili. It's my standard "healthy" chili and truly just a damn awesome meal for a week! (Note.. it tastes even better over time). This version is not the hottest chili, focusing instead on building a world of flavor. Heat is always a bottle of hot sauce away!
Gobble Em Up Chili
For 6ish quarts of Chili:
6 slices of thick bacon, chopped
2.5 lbs Ground "Lean" Turkey (Not the extra lean)
1/3 c. Fresh ground chile powder (made out of dried chiles)
1/3 c. ground toasted coriander seed
1/3 c. ground toasted cumin seeds
2 tsp Smoked Paprika
1 lbs Chuck steak, trimmed of hard fat and silver skin, cubed into 1/2" pieces
2 large Maui Sweet Onions, diced
8 cloves garlic, minced
250 ml Paulaner Salvator (ish.. maybe more.. drink the rest)
2 15 oz cans Red Kidney Beans, drained and rinsed (low sodium preferred)
2 15 oz cans Pinto Beans, drained and rinsed (low sodium preferred)
2 15 oz cans Black Beans, drained and rinsed (low sodium preferred)
1 large can Crushed Tomatoes
1 small can Tomato Sauce
2 Tbsp Tomato Paste (i like Amore, aka the stuff in a toothpaste tube)
More spice (chile, coriander, cumin)
1/4 c. crumbled Mexican oregano
1/2 bunch Cilantro, chopped
In a large cast iron dutch oven render the bacon crispy.
Over high heat, brown the turkey. As the turkey renders, add the spices to activate. When browned, remove the meat. Refresh the pot with vegetable oil and brown the chuck steak. Remove the steak.
More veggie oil, saute the onion and when browned, add the garlic and stir till fragrant. Hit the pan with beer and scrape the spice goo and meat bits from the pan. Reduce the beer to half
Add back the meats, the beans,the tomatoes and everything up until the cilantro. Mix and keep over low heat for at least 1 hour. Adjust the season and tomato levels to get what you want.
15 minutes before service, stir in the cilantro.
Hit with cheese, more cilantro, sour cream and a spoon.