Welcome to another edition of Culinary K.
This thick red chili is a recipe I’ve been enjoying since childhood. I now make it myself with turkey instead of beef as I’ve developed a weird sensitivity to that meat. The key in cooking this chili is the simmer. Be prepared to stand around and watch that pot—for hours. It’s worth every minute, so break out your tablet or smartphone and settle in. It’s real simple to throw together, but you can muck this up if you don’t give it the time it needs for theflavors to marry. Truth is, letting it sit overnight in the fridge and heating it up the next day makes it even better.
- 1-1½ pounds ground beef (or turkey)
- 2 medium onions, chopped
- 1-6 oz. can tomato paste
- 1 can tomatoes puree
- 1 small can diced tomato
- 1 can red kidney beans (I do two depending on the can size)
- 1/3-cup chili powder
- 1 ½ teaspoon salt
- 1-teaspoon garlic powder/ or clove of garlic
- 1-teaspoon sugar
- *water – (you can use the tomato paste can to measure, it’s about a cup or so).
Brown ground beef, onions and garlic in large skillet.
Add remaining ingredients. Mix well.
Bring to a boil cover and simmer on low for 3 hours or until beans are tender, stirring occasionally, *add water if necessary.