I LOVE making Chili! When my hubby and I used to live in Colorado, we went to the Old Capitol Grill in Golden, Colorado. I fell in love with their chili! But I couldn't figure out how they made it. The meat wasn't in chunks. It was more of a meat sauce - not sure how to describe it. One day when I was making ground meat for a recipe, I added water too soon and the meat separated into very tiny pieces. That's when I realized that that was (probably) how they got the texture for their chili. I was hooked! Now when I make chili, that is the method I use. I love how it turns out - it makes for a very meaty chili. If you try this recipe, I would love to know what you think.
2 lbs ground turkey
1/2 cup chili powder
2 tbsp extra virgin olive oil
2 medium onions diced
2 cloves of garlic minced
1 29 oz can diced tomatoes
1 29 oz can tomato sauce
4 cups chicken or vegetable stock
5 drops of liquid smoke (mesquite blend)
2 cans drained cannellini beans
1 can drained white kidney beans
1 tsp cayenne pepper (or more for more heat)
kosher salt to taste
In a 1 gallon soup pot, heat olive oil on medium, add onions. Cook onions for about 5 minutes, stirring regularly. Add garlic, cook until fragrant - about 1-2 minutes. Add chili powder, cayenne pepper, and 1/2 tbsp kosher salt. Stir for about 2-3 minutes to bloom the spices.
Add stock and ground turkey. Stir until ground turkey is separated (no large chunks). Turn up to med-high heat, bring to boil. Add diced tomatoes, tomato sauce, beans, and liquid smoke. Stir and bring back to a boil. Turn down to simmer, cover and cook for 30-45 minutes.
Taste and adjust the spices as needed.