Chili is something you want to have in your wheelhouse of recipes for the wintery or chilly nights (no pun intended!), Super Bowl games, or just an easy to put together meal.
Here’s a little twist on a recipe a friend of mine shared years ago. I typically make mine on the stovetop. This recipe I’ve given a Instant Pot option for cooking it, which shortens the time significantly. Carlos’ was much spicier (and we often sampled bowls as early as 8:00 am!). He always loaded his with extra diced or sliced jarred jalapeños as well.
Carlos, if you are out there, here’s my toned down recipe! Not quite as spicy, but super satisfying, flavorful, and yummy. I love this chili with some grated sharp cheddar cheese on top, skip the diced white or red onions for me, and instead maybe just a few sliced green onions, and maybe a few diced fresh jalapenos. Serve it with some tortilla chips or warm gluten free flour or corn tortillas with butter to dip in the chili. This is something I learned this from my Sis when I was a teenager and she was just married. We were having dinner at their new place, and she served her chili with warmed tortillas and I adopted it.
Paul loves to make some pan fries and load his chili and cheese on top. Anyway you serve it, it’s sure to be a hit! Thanks Carlos, for teaching me your ways and for the many fun chili tastings and competitions we had!
~Laura
(Revised 11/22)
Carlos’ Chili made with Ground Turkey and Beef (Gluten Free with an Instant Pot Option)
Ingredients
- 1 ½ tbsp olive oil
- 1 onion diced
- 5 cloves garlic minced
- 3-4 green onions sliced
- 1 pound ground turkey, at least 93% lean
- 1 pound ground beef, at least 85% lean
- 1 28 oz. can stewed diced tomatoes
- ½ cup diced fresh tomato, optional
- 3 tbsp tomato paste
- 15 oz. can pinto beans or black beans, rinsed and drained or 3/4 to 1 cup of dried beans, soaked, cooked and drained
- 15 oz. can red kidney beans, rinsed and drained or 3/4 to 1 cup of dried beans, soaked, cooked and drained
- ¾ cup water
- ¾ cup chicken or beef broth, gluten free
- 1½ – 2 tbsp chili powder, gluten free
- 2 tsp ancho chili powder, gluten free
- 3 tsp ground cumin, gluten free
- 2 tsp ground oregano, gluten free
- 2 tsp coriander, gluten free
- 2 tsp Morton’s Kosher Salt (use 1 teaspoon if using fine salt)
- ½ tsp pepper, more to taste
- 1-2 jalapeños, seeded, membrane removed and finely diced
- 1 whole fresh jalapeño or 1 jarred whole jalapeño, optional
- ½ tsp Aleppo pepper or crushed red pepper, optional, to taste
- Additional ½ -1 cup of gluten free chicken or beef broth, if needed to attain consistency you like
Instructions
- To prepare on stovetop:
- In a stock pot or large saucepan, heat 1 tablespoon of olive oil. Sauté the white onion over medium heat until it softens and just begins to turn golden brown. Add the garlic. Stir for 20-30 seconds. Remove to a bowl.
- Add 1 teaspoon of bacon fat or olive oil to the pot. Sauté the ground turkey and ground beef sprinkled with salt and pepper. Cook and stir while breaking up the meat while it browns. Drain any excess fat from the meat.
- Add in the water, broth, stewed tomatoes, diced tomatoes, tomato paste, beans, and stir to combine. Add the cooked onion and garlic back in. Add the chili powders, cumin, oregano, coriander, and diced and whole jalapeño, if using. Stir and bring to a simmer.
- Cover with the lid partially cracked, and continue to simmer for 1 ½ to 2 hours. Add more broth or water for desired consistency. Stir occasionally. Add more salt and pepper to taste and Aleppo pepper or crushed red pepper for more spice. Serve with grated sharp cheddar cheese, diced red or green onion, diced jalapeño, warmed tortillas with butter, or tortilla chips.
To prepare in an Instant Pot Pressure Cooker pot:
- Heat the Instant Pot to “Sauté” setting with 1½ tablespoons of olive oil in the pot. Once the Add the pot displays "hot" add the white onion and sauté until it is soft and golden, about 2 minutes. Add the sliced green onions and garlic. Cook and stir for another minute.
- While the onion is cooking, in a large skillet on the stove over medium high or high heat, brown the ground turkey and ground beef in 1 teaspoon of bacon fat or olive oil. Add the salt and pepper to the meat. Break up the meat as it cooks. Drain any excess fat from the meat.
- Pour the browned meat in and stir completely to combine the meat and onions. Add water, broth, beans, chili powders, cumin, coriander, oregano, and beans. Stir to combine. Add the stewed tomatoes, diced tomatoes, tomato paste, diced jalapeños and whole jalapeño on top. Do not stir.
- Set the lid on, close and lock then select the “Beans/Chili” pressure setting for 20 minutes. Use the manual release or allow a slow release on it’s own. Add additional salt and pepper to taste and crushed red pepper or Aleppo pepper for more spice. Add ½ cup or more of chicken broth for a thinner chili, but this will still be a thicker, heartier chili. Serve with grated sharp cheddar cheese, diced red or green onion, diced jalapeños, and warmed tortillas with butter, or tortilla chips.