Kitchen Sink Chili
photo by loof751
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 1 large green pepper, chopped
- 1 large onion, chopped
- 1 1 lb ground turkey or 1 lb crumble tofu
- 2 garlic cloves, diced
- 2 jalapeno peppers, diced
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 tablespoon brown sugar
- 1 -2 bay leaf
- 1⁄4 cup marinara sauce
- 1 tablespoon Worcestershire sauce (or vegetarian substitute)
- 1⁄4 cup espresso
- 1 tablespoon double concentrated tomato paste (comes in a tube) (optional)
- 1 ounce dark chocolate, chopped (at least 71%)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon cayenne powder
- 2 teaspoons oregano
directions
- Heat the olive oil in a large dutch oven, on medium.
- Add the onion and pepper, and saute until the onions are starting to turn translucent.
- Break up the beef and add it to the dutch oven.
- When about half of the meat is browned, add the jalapeño and garlic.
- Continue to cook until all of the meat is browned. I usually use ground turkey or very lean beef, so I don't bother to drain it. But, if you want to, now is the time to drain off the fat and oil.
- Add the diced tomatoes, kidney beans, brown sugar, bay leaves, and marinara sauce and stir.
- Stir in the Worcestershire sauce and espresso.
- If you prefer a thick chili (like me), add the tomato paste.
- Stir in the chocolate, coriander, cumin, cayenne, and chili powder (that's a lot of c-words!). Cook for at least 15 minutes. After the 15 minutes, add more chili powder (or cayenne, or hot sauce) if it isn't spicy enough for you.
- Add the oregano in the last 5 minutes of cooking so that it doesn't get bitter.
- This, like most chili, is better the next day, or when it's been simmering all day. And you have only one pan to clean!
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RECIPE SUBMITTED BY
My cooking style can be described as "what ingredients do I have and how large is my pan?" I'm not really exaggerating.