I’ve blogged about this chili before, but it is too darn good to only talk about once. And there’s a reason for the reblog! While I’ve been home I’ve been trying to cook for my family on the days when I don’t work. I figure my mom cooked for all of my childhood – and still does – so I can pick up a few stray days here and there! I’ve been trying to make new recipes that I could put on here, but last week we had some unseasonably cool summer days and I could not resist cooking up a nice batch of chili.
Spoiler alert – they loved it. My dad didn’t add salt – which is pretty much the biggest compliment you can get from him that is food related – and my brother had two servings. It was a rousing success and they’re already asking when I’ll make it next.
The thing that I really love about this chili is that it is boozy. I mean it. The chili has nearly one and a half cups of red wine in it. While the alcohol obviously cooks out it does leave a really complex flavor that I find other chilis lack. The leftovers are also amazing, which is always something I like when I’m cooking! Like any other chili, it gets better after it’s sat for a few days. So, cook up a big pot one weekend and enjoy delicious meals for the rest of the week!
Homestyle Turkey Chili
2 tbsp olive oil
1 large onion, chopped
1 red pepper, chopped
8 cloves of garlic, minced
1 lb ground turkey
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
3 tbsp tomato paste
2 tbsp brown sugar
2 large cans crushed tomatoes
1 1/4 cups red wine (merlot works really well)
2 cans chickpeas (you can use another bean if you like, but I really love how chickpeas don’t get mushy)
Heat the oil in a large stock pot. Add the onion, pepper, and garlic, and cook until softened, about 5 minutes. Add the turkey and cook until it is browned, about seven minutes. Add the chili powder, cumin, oregano, brown sugar, and tomato paste, and give everything a good stir. Cook for another few minutes, stirring constantly.
Pour in the red wine, crushed tomatoes, and beans. Bring to a boil and then reduce to a simmer. Cook the chili covered for an hour, stirring occasionally.
Remove the lid and simmer for another thirty minutes.
Serve over elbow macaroni or with oyster crackers!
Source: Loosely adapted from Eat, Live, Run