I don't know about you guys, but as SOON as Fall is in the air, making chili is all that I can think about. I kind of assumed that everyone knew how to make it, but recently I have seen quite a few social media pleas on how to make chili, so I thought I'd help out. I'll give you my recipe but you really can go nuts with this. As long as you're sticking with meat and beans, you're gonna come out with some kind of chili variation, which is always going to be awesome.
1lb ground turkey (or pretty much any other meat. I used Jennie-o turkey. I get a lot of questions about this. I don't eat much beef. I just don't like eating other mammals, that's all).
1 small yellow onion
1 green pepper
2 32oz cans of tomato sauce
1 small can of tomato paste
4 15oz cans of kidney beans (I used 2 each of light and dark kidney beans)
1 blob of grape jelly
Dice your onion and pepper. I like to dice mine pretty small, but if you like big chunks, that's cool too. Put them in a big pot (I use a really big one like you'd use to boil pasta. You could also use a dutch oven) on medium to high with a smidge of oil (coconut or olive) or a good bit of nonstick spray just so everything doesn't stick to the bottom of the pan and starts to soften. Saute them for about 2 minutes until they're soft, then plop in your pound of meat. Break it up with a big ol spoon. Then come the SPIIIIICCCCCESSSSS! I spice the meat first so that you don't get boring ass chunks of meat in your chili. I do the usual chili roundup of spice suspects. Salt, pepper, garlic powder, onion flakes, smoked paprika, cumin, and chili powder. I also will put a wee bit of cayenne in for some heat. As with any recipe, you gotta remember you are spicing one full pound of meat here. About 1/4 to 1/2 tsp of each will suffice but you can adjust to your liking. You COULD also get one of those chili packets at the grocery store. That makes life a bit easier, but I usually forget those and then am left to fend for myself in the spice department, so I've just stopped trying to remember to buy them. Ok, once you're spiced up, let the meat cook through and then start pouring in the rest of your ingredients. The tomato paste and sauce, and 4 cans of beans. My secret ingredient is grape jelly. Someone told me this a long time ago. I tried it and just happened to make a really incredible batch of chili so I've added it ever since. It adds just a little bit of tangy sweetness. Once you're all mixed in, let that bitch simmer on the stove for about 3 hours on low stirring occasionally. You'll wanna come back and do a taste test about halfway through. From there you can add more of certain spices. Want it hotter? Add some more cayenne. Smokier? More cumin, paprikia, or chili powder. Garlicky? More garlic, duh. There really isn't a right or wrong here. It's all in how you like it, and seeing as you've invested several hours as the chef, it's your world! Btw, you could also use a crockpot for all of this, but you do have to cook the meat up and I just don't have the patience to cook it for like 8 hours to ensure that the meat is cooked through. I prefer to brown my meat on high heat and just do the rest all in the same pot. Also, for those of you who don't like "traditional" tomato based chili, instead of adding tomato sauce you could do chicken stock! To me, that's more of a soup, or a stoup, but whatevs. I prefer to top my chili with a dollop (I hate that word) of plain greek yogurt, a sprinkle of cheddar cheese, and a small handful of crunched up fritos! Enjoy!