The high heat, full mouth fire that burns into my nose and smoulders in my belly warms me to the core and fills me right up. It’s also a meal that requires one pot and very little attention. So, what’s not to love?
The difficult thing with chili is to narrow down exactly what I put in it — it’s a gut-feel kind of meal. Sometimes, I only put one type of kidney bean or only a green pepper instead of an assortment of colors. I have, on occasion, completely forgotten onions. Sometimes, my guts are feeling risky and I add a few more chili peppers.
Oh, the chili peppers.
When I first asked my mom how to make her chili, she rattled off the ingredients and instructions. Meat, onion, chili powder, kidney beans, tomato paste. I was shocked. She used McCormicks Chili Powder. No actual peppers were invited to her pot. Finally, I knew then why toed the line of being a spicy Hamburger Helper with beans. I’d head chili that made me sweat and my stomach burn for days. That’s what I was looking for. So, I took the basics from her recipe to create my own.
My chilis of choice: Guajillo, Chili de Arbol and Chipotle peppers, respectively. The guajillo peppers add a very light touch of sweetness but have a slap-in-the-face of heat once swallowed. Chili de arbol provide more spice up front that fill the entire mouth, give that tongue tingle and burn up into your nose and eyes (in a good way). And the Chipotles — well they just give the whole thing a greatsmoke. The chipotle pepper is really just a smoke dried jalapeno, but the smokiness is bolder than any hotness of the pepper. If you don’t like it really hot, you can split the peppers and remove some or all of the seeds. Taking them out of the pot after a few minutes also helps if you don’t want to sweat.
My gut also tell me that whatever I’m drinking, the chili pot should, too. My favorite addition to a chili pot is a IPA (Dogfish Head 60 Min to be exact) for it’s slight bitterness and lemony notes that slice up some of the spice and pull at the zip from the bell peppers.
I start with ground turkey meat — some fat here is needed, so a 93% lean is what you want — a big stock pot and some olive oil. Once it starts to brown up a bit, in goes about half a bottle of beer, the chilis, and some cayenne powder for good measure. I let them sweat for a bit while I chop (and open) up everything else. A few different types of bell pepper, some onion, kidney beans, diced tomatoes and voila!
Now here’s the only hard part: not diving in right away. The chilis need a while to release all of their oils and get the spice to cook into everything. I add the rest of the beer, cover and drop the heat to low to cook for about an hour until it looks more like it should…might not be so pretty, but its sure to get folks hot and bothered.
- 1 lb Ground Turkey, 93% lean
- 1T extra virgin olive oil
- 1 Dogfish Head 60 Minute IPA
- 1 Guajillo Pepper, split down the center, seeds removed if desired
- 2 Chili de Arbol peppers, split down the center, seeds removed if desired
- 3 Chipotle peppers, split down the center, seeds removed if desired
- 2 T Cayenne Powder
- 1/2 small white onion, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 15.5 oz can dark red kidney beans, drained
- 1 15.5 oz can cannellini beans
- 1 14.5 oz can diced tomatoes
- Grated chedder cheese to garnish
In a large stock pot, heat olive oil. Add ground turkey. Once almost all meat is browned, add chili peppers, cayenne powder and 1/2 of the beer. Simmer 15 minutes. Add diced onion, bell peppers, kidney beans, cannellini beans (with liquid from can), diced tomatoes and the rest of the beer. Cover and simmer 45-60 minutes or until desired thickness is achieved. Top with cheese and serve.