This chili is one of my oldest recipes, and it’s been evolving little by little over the last 20-plus years.
Dont want to hear me ramble on and on... get just the recipe here!
This was first inspired by my ex–father-in-law’s amazing elk chili. His was pretty much all I would eat when we would go to Nebraska for Thanksgiving every year. Traditional Thanksgiving food is not necessarily my favorite, and everything that has the word “salad” in it in Nebraska typically has mayonnaise or marshmallows as an ingredient… so elk chili was a big staple for me. His version was so interesting because he seasoned it with cinnamon. I just loved it.
Fast-forward decades later, and mine has transformed into a Mexican-inspired chili with a mole feel to it. Being from San Diego, I love all things Mexican, and the food and ingredients here have made a major impact on my cooking style over the years.
Recipe Supplies:
• Yellow Onion (1/2 large)
• Garlic Cloves (8)
• Jalapeno (1-2 depending on how hot you like and how hot the peppers are)
• Cilantro (1/2 bushel)
• Ground Beef (1 lb)
• Ground Turkey (1 lb)
• Chorizo (9 ounces)
• Tomato Sauce (15 ounces can plain)
• Black Beans (2 x 15 ounce cans)
• Kidney Beans (15-ounce can)
• Kerrygold Butter (4 tablespoons)
• Heavy Whipping Cream (1/2 cup)
• Milk Chocolate (2 Hersey Milk Chocolate Kisses) or any chocolate
• Cinnamon (to taste... start slow)
• Salt and Pepper (to taste)
• Onion and Garlic Powder (to taste)
• Cayenne (to taste)
Chili Toppings:
• Cilantro (1/2 bushel)
• Avocado (1)
• Shredded Cheddar Cheese (few pinches a serving)
• Sour Cream (dollop a serving)
• Lime Wedges
Instructions:
Chop up the yellow onion, finely dice the jalapeño, and mince your garlic.
Heat your Dutch oven or large pan and add a few splashes of EVOO once it is hot. Sauté your onion for a few minutes, then add the jalapeño and garlic and continue to cook for a few more minutes. Once all the veggies have softened, add the ground beef and turkey meat.
Season pretty generously with salt and pepper while you brown your meat. When most of the meat has browned, add the chorizo and cook a bit more. Make sure to blend the different ingredients evenly so all the meats are combined with one another.
At this point, add the tomato sauce and half of your butter, and mix it in with everything. Turn the heat down a bit and let it all simmer for about 5 minutes to combine flavors. While this is happening, open your beans and drain the liquid from the cans.
Add all of the beans and stir everything together. Let your chili cook on low/medium until the beans have gotten hot — probably another 5 minutes or so.
Season generously with salt/pepper and onion/garlic powder. Add a few big dashes of cinnamon and cayenne. You can always add more… so don’t overdo it. Break the chocolate into really small pieces and mix it in.
Stir and taste… you will probably (most definitely) need to add more seasoning since it’s a large batch. I recommend 2 chocolate kisses and probably would not add any more… but for the other spices, use your judgment. You want to taste a hint of cinnamon. Also, if you want more heat, the cayenne will help in this department.
Add the cream and the remaining butter, stir everything together, put the lid on, and turn your stove to the lowest setting. Let cook for at least 20 minutes (it’s okay to go longer) so all the flavors can combine.
During this time, you can prep all your toppings. Chop the cilantro, slice your lime wedges and avocado. Shred your cheese if necessary (it tastes better this way — don’t be lazy and buy pre-shredded shit), and mix your sour cream.
Taste and season your chili one last time. Make any needed adjustments and get ready to serve.
Serve the chili and top it off with shredded cheese (first, so it melts on the hot chili), a little sour cream, avocado slices, cilantro, and a squeeze of lime!