Whenever I make this chili, I like to use ground turkey breast instead of ground beef, but that’s just me. Either one works great. This recipe is from Jane Brody’s Good Food Book, and it’s the best chili I’ve ever had. Tastes really good with a piece of cornbread on the side. Enjoy!
My favorite chili
5 teaspoons brown sugar (or more, to taste)
5 teaspoons mild chili powder
1 tablespoon ground cumin
1 tablespoon oregano
1/2 teaspoon salt
1/2 teaspoon coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon canola oil
1 pound ground turkey breast
1 28-ounce can tomatoes in puree, coarsely chopped
2 1/2 cups canned navy beans
1 jalapeno pepper, finely chopped (more or less, depending how spicy you like it; I use only half a pepper)
1 cup diced green pepper
1 cup diced carrots
1 cup diced celery
1 cup corn kernels, fresh or frozen
In a Dutch oven, saute the onion and garlic in the oil until the vegetables are softened.
Add the turkey, browning it and stirring to break up into pieces.
Add the tomatoes and their puree, and all the seasonings. Heat mixture until bubbly, reduce heat, cover, and simmer for about 10 minutes.
Add the navy beans, jalapeno, green pepper, carrots, celery, and corn. Simmer, covered, for about 20 minutes longer or until the carrots are softened. Makes 6-8 servings.