Yum, chili. I love it. The biggest problem I have though is that most recipes are for 10-12 servings — entirely too much for one person. And then I end up having, what seems like, an endless supply of chili.
So here’s my spicy and delicious recipe for 4-6 servings of chili. If you want to make this Midwestern chili, add noodles (whether it’s macaroni or spaghetti). Pour the chili over the spaghetti noodles with Parmesan cheese and it’s like pasta. Add macaroni noodles and it thickens up the chili.
- 2 cups of a mixture of ground turkey and ground Angus sirloin
- 1 TBSP Extra Virgin Olive Oil
- 1/2 medium yellow onion chopped
- 2 cloves of garlic
- 2 TBSP of Worcester sauce
- 1/2 tsp cumin
- 1 TBSP chili powder (add less if you don’t like heat!)
- 1 tsp paprika
- 1 tsp cayenne pepper (add less if you don’t like heat!)
- 1 can (28 oz) of peeled, diced tomatoes
- 1 can (15 oz) of dark red kidney beans, drained
- 1 cup of water
- Salt & pepper (to taste)
Brown the ground turkey and Angus sirloin mixture until brown. Set aside.
Now in a quart-size sauce pan over medium heat, add Extra Virgin Olive Oil and onions and garlic until translucent. Then add Worcester sauce and the rest of the spices (don’t add salt & pepper yet). Mix everything together well until they’re well combined and make an almost thick paste (takes less than a minute for this to occur). Now add the diced tomatoes and dark red kidney beans. Add 1 cup of water. Add the cooked ground turkey and sirloin mixture.
Taste everything to make sure it’s seasoned to your liking. Be careful though — the heat will get more intense the longer you let it sit so don’t add too much!
Reduce the heat to low and let simmer for at least 2 hours.
Periodically check to make sure it’s not boiling and there’s enough liquid. If it seems dry, add water.