Currently waiting for football to start (GO PACKERS) while reminiscing about this chili dish from last week.
Chili is the quintessential fall dish. It is so easy to make a big ass pot of chili to eat for a few days as the temperatures start to drop outside.
Truthfully, it is still SO warm here in Boston. Right now, it is 85 degrees and I am a little sweaty, but, I don’t care. Why? Because CHILI.
Along with allllll the fall vibes, chili is definitely a perfect football snack; it feeds a shit ton of people and on the cheap!
For me, there is no recipe for chili. It is basically a hodgepodge of canned veggies that I always have on hand, some spices, and of course, meat.
I like to use turkey…it’s lighter and healthier, but make it your own. Beef, pork, veal…whatever. Any of those options will work.
Now I have heard there is a lot of debate between beans and no beans in chili, and I am a TOTAL beans girl. I like kidney beans and black beans. For this recipe, I only used black beans, but you could make an awesome veggie chili with a variety of beans.
Finally, I think chili should have a little heat to it! Of course, my chili is SPICY. The spicier the better.
Be careful though when adding in chili powder. It can end up having that back of your mouth spicy feel that can creep up on you.
Then, once the chili is done, load up on your favorite accouterment like cheese, green onions, sour cream and cornbread!
BOOM.
You have a full meal good to go with plenty of leftovers!
Enjoy!
Xx
K
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- 1 tbsp. canola oil
- 1 large onion diced
- 5 cloves garlic minced
- 1 jalapeño minced
- 2 tbsp. tomato paste
- 2 tbsp. worcester sauce
- 2 tbsp. chili powder
- 4 tsp. ground cumin
- 2 tsp. cayenne
- 2 lb. ground turkey
- 2 15 oz. can black beans
- 2 15 oz. cans corn
- 1 28 oz. can diced petite tomatoes
- 1 cup beer of choice IPA or Stout
- 2 cups chicken broth
- green onions sliced
- shredded cheddar
- sour cream
- Salt to taste
Ingredients
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- In a large pot heat oil over medium high. Cook onion until soft, 5-6 minutes. Add garlic and jalapeño and cook for 2 minutes. Add tomato paste, chili powder, cumin, and cayenne pepper, salt and worcester sauce. Stir to incorporate and cook for 2 minutes.
- Add turkey and cook for 5-6 minutes or until turkey is done. Add black beans, corn and tomatoes. Stir to combine.
- Add beer and continue to cook for 5-6 more minutes on high. Add broth. Once the broth has come to a boil, turn the heat down to low and simmer for 1-2 hours stirring often, until broth has reduced and chili has reached desired thickness.
- Enjoy hot with green onions, sour cream and cheddar on top!
11 comments
This looks absolutely delicious! I need to try this!
Linda
Looks so delicious, thanks for the recipe. I will have to try making the vegan version of it. xo, Emily
http://bailylamb.com
Emily, let me know how your vegan version turns out! What kind of vegan cheese do you use?
OMG, yummy! I have actually never had chili before, so I need to try this.
-xo, Azanique | http://www.lotsofsass.com
Never had chili?! Oh my! Make a big batch this fall and then freeze it. Perfect for an easy meal.
That looks so delicious and my family loves chili so I am definitely going to have to make this for them! Thanks for sharing! xo Jen http://abeautifulinspiration.com/
I’ve never made a chili with a beer! Going to need to try this!
Jen from http://www.styleinshape.com
Yes! The beer gives it some depth that broth just can’t do on its own.
My mouth is watering! looks so good and perfect for fall
Yum! This sounds so delicious!
This seriously looks and sounds SO delish! Definitely going to have to whip some up this fall!
x – Leah
http://www.ellemae.blog