In Italian the word fredda means cold or chilly. So, you know what that means, it’s chilly outside and it’s time for a big bowl of chili! I kind of feel like chili should have its own holiday. From cozy bowls to curl up with, to chili cookoff competitions. There are so many reasons to celebrate this bowl and so many different recipes to try. Welcome to my favorite chili recipe. I hope you enjoy it as much as I do!
There is something about chili season we all look forward to during the fall and winter months. I like to start my chili early in the morning and let it simmer for an hour or two and then turn off the heat to let the layers of flavors work their magic. It’s always best the next day. BUT if you can’t wait for the next day, dig right in! It’s still going to be rich, thick and delicious.
I found this recipe years ago in one of my Bon Appetit magazines. Issue March 2004. It’s been a favorite ever since. One special note…there are NO beans. If you want beans, add them to your chili and make it your own. You will always hear me say, cooking is personal. Recipes can be suggestions to your palate.
I have yet to take a pretty picture of browning ground meat. But here it is.
Breaking up the ground turkey (or beef) and Italian sausage with this cool mix and chop kitchen tool is so easy. I tend to like slightly bigger chunks for my chili. If you like smaller bites, keep breaking up those pieces!
Use a small bowl to blend the spices.
This blend smells so good.
Just take a deep breath you can almost smell what’s going on here. All the spices blended and a little brown sugar to balance the savory. So good!
Sauté on low heat chopped onions and red pepper. You want the heat low to soften the veggies. Cover it with a lid stirring occasionally. The lid will trap the moisture helping to soften the veggies.
Tip! When working with jalapenos, it’s always wise to wear food grade gloves. Your skin and eyes will be much happier.
Garlic. Recipe calls for six cloves…sometimes I add a clove or two more.
This is my favorite tomato in a can. I always use the crushed tomatoes to make the chili nice and thick.
Finished and adding the special touches. Try it you might like it…I top my chili with plain Greek yogurt. I LOVE Chobani, it is rich and thick tasting pretty darn close to sour cream. Top with your favorite brand of yogurt or sour cream adds another fresh layer and a creamy texture. I add freshly shredded cheddar cheese and chopped red onions. Sometimes I’ll even crush some corn chips and sprinkle on top or in the bottom of my bowl before adding the chili. So many variables!
Chili with Sausage and Jalapeno
Thick and hearty with loads of layered flavors
Ingredients
- 4 tablespoons olive oil, divided
- 1-pound lean ground turkey or ground beef
- 1-pound Italian sausage, casings removed (mild or spicy based on your preference)
- 1 large onion, chopped
- 1 large red pepper, chopped
- 2 jalapeno chilis, seeded, membranes removed, finely chopped
- 2 bay leaves
- 6 garlic cloves
- 2 28-ounce cans crushed tomatoes with puree (or pureed tomatoes)
- 3 tablespoons chili powder (mild or hot – your choice)
- 2 tablespoons ground cumin
- 2 tablespoons packed golden brown sugar
- 1 tablespoon ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- a pinch of cayenne pepper (optional)
Directions
- Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat. Add ground turkey (or beef if using) and Italian sausage. While meat is cooking, break up with a spoon making sure meat is browning evenly.
- Transfer meat mixture to a medium bowl. Set aside. Carefully discard hot oil leaving just a bit on the bottom.
- On medium heat, add remaining 2 tablespoons olive oil to the pot. Stir in onion, red pepper, jalapenos and bay leaves. Cook until vegetables are soft, stirring frequently. About 10 minutes or more.
- Add garlic, sauté for 1 minute.
- Add spices to the veggie mixture, stirring constantly for 1 minute.
- Return meat to the pot, stir to combine vegetables and meat.
- Mix in tomato puree.
- Season with salt to taste.
Simmer for an hour, stirring occasionally.
Serve with cheddar cheese, chopped red onions, sour cream or plain Greek yogurt.
Enjoy!
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