My chili tips: keep it simple, bulk it up with veggies, let the beans be a supporting character, and, most importantly, season it very well. Also, hot take (and this might be blasphemous): chili with biscuits is just as good, if not better, than chili with cornbread. Just try it.
Award Season Chili
Ingredients
- 2 lbs ground beef
- 1 lb ground turkey
- 1 cup yellow onion, finely chopped, approx. half of 1 onion
- 2 tbsp garlic, minced, about 5 cloves
- 2 cups zucchini, grated and drained (1 large or 2 small/medium)
- 1 ½ cups red bell pepper, finely chopped
- 1 14.5 oz. can low sodium chicken broth
- 1 14.5 oz. can no salt petite diced tomatoes in tomato juice
- 1 14.5 oz. can no salt pinto beans, drained
- Half of 1 14.5 oz can no salt tomato sauce
- 5 tbsp chili powder
- 1 tbsp garlic powder
- 1¼ tbsp salt
- 1¼ tbsp McCormick taco seasoning
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp white pepper
- ½ tsp dried oregano
- ½ tsp cayenne pepper
- 1-2 tbsps chipotle Tabasco
Instructions
- Chop onion, garlic, and bell pepper, and grate and squeeze excess water from zucchini.
- In a large pot, heat a few tablespoons of olive oil over medium-high heat then add onions. Saute for 5 minutes then add garlic. Continue to saute 3-5 minutes more.
- Add ground beef and ground turkey. Break meat apart with the back of a wooden spoon, stirring until meat is browned and crumbly.
- Season with all of the spices. Add tomatoes, tomato sauce, and chicken broth.
- Add bell pepper and zucchini, and bring to a slow boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Add the beans, stir and cover again. Cook on low, stirring occasionally, for another hour and a half to two hours.
- Serve with cornbread or biscuits, and your favorite toppings!
