It’s cold in Texas, and I am in the mood for chili! I have made this recipe for years since having it at my Portland neighbor Stacy’s house.
It’s flexible! My neighbor served it over rice, but in our house, we opt for Fritos. I usually use turkey, but you can use beef. And although the original recipe calls for white beans, but use any bean you like.
I love the intrigue of a secret ingredient, and this one has two – A heaping tablespoon of cocoa powder (doesn’t chocolate make everything better?) and some cinnamon. Nobody will put their finger on what it is, but it’s the #1 most requested dish in our household!
1 tablespoon vegetable or avocado oil
1-2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey (or beef)
1/4 cup chili powder
2 bay leaves
1 heaping T. unsweetened cocoa powder
1 1/2 t. salt
1/2 t. ground cinnamon
1 28-ounce can crushed tomatoes
3 cups beef stock or canned beef broth (I use Better than Bullion)
1 8-ounce can tomato sauce
3 15-ounce cans of your preferred beans, rinsed, drained (I use black, pinto, and/or kidney)
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir for 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with the back of a spoon. Stir in chili powder, bay leaves, cocoa powder, salt, and cinnamon. Add crushed tomatoes, stock, and tomato sauce. Bring to boil and reduce heat. Simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls, over rice or Fritos, or on its own. Top with red onion, cilantro, and yogurt if you like.
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