So you can just throw away all your other chili recipes right now–all those ones that boast they are the best in the world or even claim to be the best ever. This is the only one you will ever need. It’s got the classic duo of chili powder and cumin along with a bit of a kick from one of my secret ingredients–diced chiles in adobo (smoked, dried jalapenos in a tangy, sweet red sauce). It’s also loaded with fiber rich beans and lean ground turkey which means it’s a healthy meal that you can feel good about serving it to your family!
If you’re kids (or significant other) are super sensitive to spice you can certainly omit the chiles, however I would strongly urge against it. They add a slow, smoky flavor that builds with each bite. Even those who don’t typically enjoy spicy foods can appreciate the flavor of these chiles. I add them to EVERYTHING–enchilada sauce, fajitas, pork carnitas, chicken marinades, tortilla soup. They add so much depth of flavor and just the right amount of heat.
V8 juice is my other secret ingredient. I’ve never seen it in another chili recipe and I have no idea why! It’s the perfect liquid to simmer and marry all those delicious flavors and it also lends a nice smooth texture to the chili–not too watery like some that I’ve come across, but also not too thick!
Seriously I don’t mean to toot my own horn here. But, yeah I do…TOOT TOOT!
Secret Family Recipe Chili
- 1 lb. ground turkey (you could use ground beef if you prefer)
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green pepper, diced
- 1 jalapeno, ribs and seeds removed, minced
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 3 teaspoons cumin
- Kosher salt
- fresh cracked black pepper
- 1 teaspoon sugar
- 1 tablespoon diced chiles in adobo
- 28 oz. can tomato sauce
- 2 1/2 cups V8 (or generic vegetable juice drink)
- 15 oz. can diced tomatoes
- 15 oz. can pinto beans
- (2) 15 oz. cans black beans
- (2) 15 oz. cans kidney beans
Heat olive oil in a large pot over medium heat. Add onion, green pepper, jalapeno and a pinch of salt and pepper. Cook, stirring frequently for about 5 minutes. Then add garlic and cook for another minute, stirring frequently.
While the veggies are doing their thang, heat a large sauté pan over medium high heat. Add ground turkey and a pinch of salt and pepper. Brown turkey, using a spatula to crumble as it cooks. Once it is just about cooked sprinkle chili powder and cumin over turkey. Stir to distribute spices evenly. Cook for another minute or so, until the turkey is completely cooked through.
To the large pot add, browned turkey, sugar, chiles in adobo, tomato sauce, tomato juice, diced tomatoes, pinto beans, black beans and kidney beans. Season again with a large pinch of Kosher salt and fresh cracked black pepper and stir to combine.
Turn heat to medium high and bring the chili to a simmer. Cover pot and simmer on medium low for 1 hour, stirring occasionally.
Serve with shredded cheddar cheese, thinly sliced green onion and a dollop of sour cream. If you’re feeling really rowdy, serve it with some Fritos too!