Name: Chili
Total time: 105 min
Yield: 8
Ingredients: 2 Pounds Ground Turkey or Chicken; 2 Whole Yellow Onions; 1 Whole Shallot; 2 Whole Jalapeño; 32 oz Crushed Tomatoes; 1 16oz Can Black Beans; 1 16oz Can Pinto Beans; 2 Tbsp Olive Oil; 1 Cup Burgundy Wine (Optional); 2 Tsp Dried Thyme; 1 Tsp Dried Sage; 2 Tbsp Chili Powder; 1 Tsp Cayenne Pepper; 1 Tsp Chipotle Pepper Flakes; 1 Tbsp Garam Masala (Optional, to taste); 2 Tbsp Salt

Instructions

Dice Vegetables

Dice the onions, shallots, and jalapeños. Set them aside for sautéing later

Create Spice Mixture

Take all of the dried spices and mix them together in a bowl. Set this aside for future use

Brown the Meat

Brown all of the ground meat in a pan and place aside. Clean the pan so that vegetables can be cooked next.

Sauté Vegetables

Sautee all of the vegetables in the now-clean pan until they are soft. This can take up to ~15 minutes. When finished, leave the vegetables in the pan

Season the Meat

Add the browned meat to the pan of sauteed vegetables. Additionally, add about 3/4 of the total blended spice mix and cook until the spices are blended

(Optional) Add Wine Reduction

If you are using burgundy wine for this recipe, add it now and cook on medium-high heat until the total amount of liquid in the pan is reduced to about half

Prepare Chili Pot

Add the tomatoes to a large pot and bring them to a boil. Once the tomatoes start to boil, mix in the entire pan with meat and vegetables. Add in the beans (after straining them with water) and the remaining spice mixture. Stir the pot well until all ingredients are mixed together homogeneously

Cook Chili

Bring the mixture to a boil on medium-high heat. Then, stir to avoid burning and turn down the heat to low. Cover the pot and let cook for 1 hour. After the hour is done, the chili is ready to eat! It will taste OK to start, and then get better and better the longer it sits. Enjoy!