Before I start talking about chili, I want to wish you all a Happy New Year. I can’t believe that Fickle Feast will be six months old in a couple weeks. You have made it all a lot of fun (and it still makes me ridiculously happy every time someone leaves a comment). Thanks for cooking with me!
As for the chili, it’s based on a recipe I scribbled down at some point and gave the rather awkward name of “Improvised Chili.” I don’t remember the circumstances which produced it, but apparently something had filled my refrigerator with an excess of ground meat. We make all kinds of chili chez Fickle Feast, from a fancy-pants chicken version napped in molé to your basic hamburger ‘n kidney bean 1970’s housewife special. I like them all. This version is on the basic end of the spectrum, but the kick from the chorizo gives it a bit of a personality boost.
As written, this chili is somewhat spicy. If you prefer it mild, cut back on the red pepper flakes and choose a chili powder that provides only gentle heat. You can always add more at the end.
2 T canola oil
2 cloves garlic, minced
1 medium onion, chopped
1/2 lb ground turkey
3/4 lb ground pork
1/4 lb Mexican chorizo (bulk, or removed from casings if links)
3 T chili powder (ancho, chipotle or a spice mix)
1-2 tsp cumin
1 tsp red pepper flakes
1 15-oz can diced tomatoes
1 15-oz can can crushed tomatoes
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
salt to taste
Topping suggestions: vegan sour cream, avocado slices, guacamole or tortilla chips.
Heat a large, deep skillet or Dutch oven over medium heat. Add canola oil and sauté garlic and onions until softened. Remove from pan and set aside.
Raise heat to medium-high and add turkey, pork and chorizo, crumbling and mixing the meat as it cooks. Once the meat is browned, check the amount of fat in the pan. Drain if there’s a lot, but it’s fine to leave the fat in the pan if there’s just a bit. Add chili powder, cumin and pepper flakes, mix thoroughly and sauté a minute more.
Return garlic and onions to pan, then add tomatoes and beans. Cover, reduce heat, and simmer for about 30 minutes, stirring occasionally. Check seasoning, adjust to your liking, and add salt to taste.
Serve over rice or gluten-free pasta. Top with any of the suggestions above, or your favorite chili garnish.