This chili is full of flavor and is the ultimate comfort food on a cool day or night. It has the perfect amount of seasoning, perfect amount of heat and is super easy to throw together!
On a cool night, there is nothing better than a heaping bowl of chili. There is something so comforting about it. One of the best things about chili, besides the deliciousness of it, is the ease of it. Whether you make it on the stovetop, or in the crockpot, it’s one of the easiest things you’ll make. I always use ground turkey as it makes the recipe healthier, but you can use ground beef or even venison.
I’ve been making the same chili recipe for years. My husband always tells me – when you have a great recipe, don’t mess with it. So I haven’t, and I’ve never been disappointed with that recipe. But – I came across another chili recipe that had some ingredients that I thought I would love in my chili recipe. So I added some things to my go to chili recipe and now it’s my FAVORITE chili recipe.
I didn’t make too many changes to my go to recipe, just a few subtle changes, but I think it makes the biggest difference. My previous recipes called for a chipotle pepper in adobo sauce – but I swapped that out for a jalapeno pepper. I also added a green bell pepper. I love the flavor that the bell pepper gives the chili. I also added dried oregano, a pinch of cayenne pepper (you can certainly add more cayenne if you like more heat), and fresh parsley. The fresh parsley really brightens up this recipe.
So there are two methods for making this chili. I have always just made my chili in the crockpot. This method is the quintessential “chop and drop.” You chop the veggies and then drop them into the crockpot – then add in the rest of the ingredients, mix and set it to high or low. So easy! I often prep my chili the night before, add all of the ingredients to the crockpot, and stick the sleeve of the crockpot into the fridge. Then the next morning, I’ll put the sleeve back into the crockpot, set it to low, and then it’s ready by the time I get home from work. If you set it on low, your chili will be ready in about 6-8 hours. If you set it on high – about 4 hours or so.
Your other option is to make the chili on the stovetop. I utilize this option when I need my chili to be ready in less than 4 hours. For this method – brown the ground turkey (or whatever meat you want to use), drain and set aside. Then sauté the onions, jalapeno, bell pepper, and garlic. Next, add the turkey back in, the remaining ingredients and combine. Simmer for two hours, stirring occasionally.
I always make some cornbread to go with our chili. I crumble a piece on top with some shredded cheese and sour cream! So YUM.
ENJOY!
| Servings | 6-8 Servings |
- 1 lb Ground Turkey Or Ground Beef or Ground Venison
- 2 Tbsp olive oil
- 1 Large Yellow Onion, Diced
- 1 Green Bell Pepper, Diced
- 1 Jalapeno, Diced
- 4 Cloves Of Garlic, Minced
- 1 16 oz Can of Light Red Kidney Beans
- 1 16 oz Can of Dark Red Kidney Beans
- 1 15 oz Can of Tomato Sauce
- 1/2 Cup of Beer or Beef Broth
- 1 Tbsp Chili Powder
- 1 and 1/2 Tsp Ground Cumin
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Granulated Sugar
- 1/2 Tsp Dried Organo
- 2 Tbsp Fresh Parsley, Chopped
- Pinch of Cayenne Pepper
Ingredients
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- In a large dutch oven or stock pot, brown the ground meat, drain, and remove from pan. On medium heat, add the olive oil to the same pot, and sauté the onion, jalapeño, and bell pepper until soft, about 5-7 minutes. Add the garlic and sauté for one minute. Then remove from heat, and add all of the spices (chili powder, cumin, salt, pepper, oregano, and cayenne). Stir to combine. Once the veggies are combined with the spices, put the pot back on the heat. Add the meat back in, the beans, tomato sauce, beer or beef broth, sugar, and parsley. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 2 hours, stirring occasionally.
- In a medium skillet, brown the ground meat, drain and add to the crockpot. Add the chopped veggies, beans, spices, tomatoes, broth or beer, sugar, and parsley all to the crockpot. Cook on high for 4 hours, or on low for 8 hours.
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