We’ve had a couple weeks of unseasonably warm weather here in Chicago, but just today, flurries and terrible wind chills are back reminding us that it’s definitely still Winter. It’s days like today where I feel an especially strong obligation to provide you with comforting recipes like our favorite chili.
This recipe is special to me specifically because of how long it has been in the works! Matt and I have tried countless variations of this recipe, and this last batch was The. Best. Ever. All of our attempts have ranged from decent to way too spicy to totally delicious, and I’m ready to share the deets.
The secret lies in the 50/50 mixture of meat, and the balance of acidity and spices. You can definitely alter this recipe based on what kind of beans you prefer (replacing the pinto or kidney beans with black beans if that’s all you have on hand), or by swapping out the red bell pepper for another color, but let me tell you – I am writing this recipe exactly how I made it this last time. This is one recipe where I’ll encourage you to make as written 🙂
Note: Chiles de Arbol are small, dried spicy red peppers that you can find in the Hispanic aisle of most grocery stores. They add an amazing, smoky spice to the chili. If you can’t find them, increase the chili powder by another 1/2 T or to taste.
Try our favorite chili recipe and let me know how it works for you! I love packing the leftovers for weekday lunches, knowing that the protein will keep me full all afternoon long and through my workout. I hope you find this perfectly spicy chili to be as warm and comforting as we do!
Our Favorite Chili
Makes 6-8 servings
1 lb ground turkey
1 lb grass-fed ground beef
1 T olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno (I removed half of the seeds, but omit all seeds if you do not like spice), small diced
1 T chili powder
1/4 t cayenne
1 t dried oregano
1/2 t cumin
2 dried Chiles de Arbol
Handful of fresh parsley, roughly chopped
2 8 oz cans tomato sauce
2 15 oz cans fire roasted diced tomatoes
1/3 c tomato paste
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
Avocado, fresh cilantro, cheese for serving
Heat large dutch oven over medium heat and add ground turkey and beef. Stir frequently, breaking the meat up as it cooks. Once all pink is gone, drain fat and discard. Add meat back to pan along with tablespoon of olive oil and add onion. Cook and stir for 3 minutes. Add garlic, bell pepper, jalapeno, spices, and dried chiles, stirring for another 2-3 minutes.
Add parsley and all tomato ingredients and stir until combined. Reduce heat to low and let simmer for at least 30 minutes.
Lastly, add beans and cook for 15 minutes before serving. Top with dairy-free cheese, avocado, and fresh cilantro. Enjoy!
Tip** Let your chili simmer as long as possible to give the flavors time to develop. Chili always tastes better the next day because the ingredients have had plenty of time to mingle!