We are all famous for certain things.
|I imagine Lauren Bacall probably looked hot at 6 am|
Others are famous for their artistic eye, being able to pick out the most seemingly outrageous pieces from opposite ends of the world (like my friend who randomly picked up a bright blue buffalo horn while exploring Africa and managed to make it look so amazing in his living room that I was kind of jealous about his purchase) and bring them together to create a home with exquisite charm and beauty.
I'm not famous for either of these things but I am famous for my chili.
During med school and residency, I would throw “chili parties,” where I'd serve up a nice steaming pot of chili with cornbread. Really hits the spot when it's cold outside.
This chili is just so yummy and easy to make. And better yet, it’s healthy! Well, minus the beer which you can choose to leave out (but seriously, it's awesome with a little hoppy zing). So here is my recipe, hope you enjoy!
1 large yellow onion chopped
2 cloves garlic crushed
1 pound ground lean white turkey meat or beef
30 ounces diced tomatoes (or you can cheat and use 2-15.5 ounce cans diced tomatoes using the entire contents of the can including tomato juice)
About 2 cups dark red kidney beans (again, or you can cheat and use 2-15.5-ounce cans; just make sure you rinse well to remove excess sodium)
2 heaping tablespoons chili powder (dark red)
Sprinkle of cinnamon (the secret ingredient!)
Half bottle your favorite IPA (I highly recommend Harpoon Winter Warmer which is seasonal or Dogfish Head 60 minute IPA- these are my favorites but any IPA/hoppy beer should work)
Grated cheddar cheese to taste
1-Tablespoon olive oil
Salt and pepper to taste
First, sauté onion and garlic together. Once onion is just translucent, add turkey meat (or ground beef). Continue to sauté until fully cooked (no pink areas left in the meat-see below).
|As you can see, the meat is fully cooked and you're ready for the next step|
Wash and add kidney beans.......
And then add the diced tomatoes and give it a good stir.
Add chili powder, cinnamon, beer, and salt and pepper to taste. Combine the ingredients well- let them come to a boil and then reduce heat to 2-3 on the burner, cover and let it cook slowly for at least 40 minutes- tastes better if you go for a full hour because the ingredients have more time to intermingle with one another making the chili THAT much more flavorful!
Serve over a piece of your favorite cornbread and add fresh cheddar on top.
PS- This is amazing now and will be even more amazing tomorrow. So, if there are leftovers, that bowl you just had is going to be bursting with even more flavor in 24 hours! Woohoo!