I’m baaaack!
Did you miss me? I’m finally home after a fantastic week of fun on Anna Maria Island with great food and even better friends. Did I mention that the sun did not stop shining for one minute?! Except for when it set, of course, which was absolutely stunning night after night.
This is the view of the sunset. From our house.
Among other deliciousness, I enjoyed pecan crusted wahoo, buckwheat crepes filled with poached egg and smoked salmon, coconut amberjack, and, wait for it - creme brulee French toast. All served to me while I didn’t lift a finger. Ahhhh.
Needless to say I’m having a really difficult time snapping out of vacation mode. Thank gawd Abby and Lauren were willing to up my slack while I was gone.
A 50 degree cold snap as well as my utter and complete lack of motivation seemed like good enough reasons to serve up this chili. Which was already made and waiting for me. In the freezer.
I must point out that the following recipe is more of a guideline than a precise recipe. If I’m out of pinto beans I use whatever I do have in the cupboard. No hot cocoa mix? Use cocoa powder and a dash of sugar. (I was skeptical the first time I tried chocolate in chili, too, but do it! Trust me.)
I like my chili heavy on tomatoes and beans. You could cut back on either ingredient and/or add more meat if that’s what you like. I’ve also used ground bison and veggie crumbles with equally excellent results. Roll with this recipe and make it your own.
- 1 ½ tbs olive oil
- 1 med onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, seeded and chopped
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- ½ envelope instant hot cocoa mix
- 1 teaspoon salt or to taste
- 2 (14.5 ounce) cans diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 can green chile peppers, drained
- 1 (8 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can pinto beans
- ½ cup cheap beer
- 1-2 tablespoons Frank’s Red Hot sauce
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and bell peppers and cook for a few minutes.
- Add the ground turkey to the pot and break it up into small chunks with the back of a spoon. Cook for about 5 minutes, stirring frequently, or until the meat is no longer pink.
- Season with the chili powder, red pepper flakes, cumin, oregano, black pepper, and hot cocoa mix.
- Stir in the remaining ingredients and bring to a low boil. Then, cover partially and reduce heat to simmer.
- Allow to simmer for an hour or longer if desired.
{ 18 comments… read them below or add one }
I don’t know why I have forgotten to add a chili recipe to the blog! Probably because it’s been summer in march! This looks FANTASTICAL Julie! I might need you to come make this for me. =)
Part Time House Wife recently posted..Bruschetta Stuffed Chicken Breast
I love summer in March!
TastefullyJulie recently posted..{Guest Post} Kiwi Crème Brulee
Chili is still in season here in Ontario, this cold weather needs to go away. Hubby asked this morning for chili, so thanks so much!
I hope you like it!
Instant cocoa mix for an instant touch of molé flavor? Brilliant. Plus the beer and the hot sauce, and I think this would be just fine as a vegetarian chili. Not even with the veggie crumbles but with just the beans. Though you could add tempeh for the texture if you wanted.
Mary@FitandFed recently posted..Black Bean Tostada with Avocados, Tomatoes, and Mango Salsa
You could definitely just make it a bean chili except to the hubby, if there’s no meat it’s not a meal. He’s one of “those” people.
TastefullyJulie recently posted..Honey Cloud Pancake
Looks like you got your Frank’s Red Hot Sauce in there, too
Brianne @ Cupcakes & Kale Chips recently posted..Skinny Buffalo Chicken Salad with Greek Yogurt Blue Cheese Dressing and Restaurant Salads
You know it!
Wahoo? That’s a thing? A thing you eat? I guess I have to turn in my foodie card now, because I had no idea.
I’m glad you had a great trip-that sunset is gorgeous!
I love a little bit of cocoa in my chili too!
Kiersten @ Oh My Veggies recently posted..The Type A Housewife is now Oh My Veggies!
Wahoo might be the best fish in the world! It’s firm and meaty, kinda like swordfish, but pure white in color and moist (unless it’s over cooked). I had no idea what amberjack was but I love trying new seafood that I can’t usually get.
Hi Julie!
I love chili and my dad and I love trying out new chili recipes! I think he and I will make this one together! Love your site!! BTW - thank you so much for the Liebster award! I don’t think I’ve properly thanked you!
I’ve never met a chili recipe I didn’t like. I hope you guys enjoy it!
Omg, if I show this to my boyfriend he would die! Going to make this for him because he loves chili!
Welcome back! Your trip sounds so relaxing, are you tan and glowing? Sigh…so jealous
Abby recently posted..Earth Week - Problems with Plastics
If I wanted to make this recipe sugar free could I still add chocolate somehow? I have never tried adding chocolate to flavor chili. It sounds really good! I don’t think adding a packet of sugar free hot chocolate would work ??
I would think you could substitute a diet hot cocoa packet for the regular. You may also like to try just a teaspoon or so of unsweetened cocoa powder and then add some splenda or stevia to taste.
One 8 oz can tomato sauce is listed twice??
Just an accident, sorry!