Smoky and Sweet Winter Chili

I must admit, rarely do I make a pot of chili the exact same way twice. It’s something that I season depending on my mood and I think it’s always better the second day.

Well this is the exception.

If you are looking for a great chili recipe for a chilly day or something to bring to the tailgate I think you will love my flavor-filled slightly smoky, sweet-but-not-too-sweet, delicious chili.

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Smoky and Sweet Winter Chili

Author Marissa Allen

Ingredients

2 lbs ground turkey (or ground beef)

1 onion, chopped

3 cloves of garlic, minced

2 15 oz cans of kidney beans, rinsed

1- 15 oz can of pinto beans, rinsed

1- 15 oz can of small kidney Beans, rinsed

1- 15 oz cans of fire roasted tomatoes

1 C tomato sauce

1 C Beef Broth

1/4 C of your favorite barbecue sauce

5 tbsp chili powder

2 tbsp Worcestershire sauce

1 tbsp cayenne pepper

2 tsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp cumin

2 tsp salt

1 tsp black pepper

1/4 C brown sugar

optional garnishes

green onion, sliced

sharp cheddar cheese, shredded

red onion, diced finely

sour cream

sliced jalapeños

Instructions

1. In a large pot, brown the ground turkey with the chopped onion and minced garlic. Drain if necessary.
2. Add the kidney beans, black beans, pinto beans, roasted tomatoes, tomato sauce, bbq sauce, chili powder, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cumin, salt, cayenne pepper, and black pepper. Cook on medium high till it starts to simmer.
3. Turn it down to low, and cook as long as you can― At least one hour.
4. Stir occasionally (every 30 minutes) to insure it doesn’t stick.
5. Taste before you serve and add the brown sugar and more salt if necessary.
6. Enjoy!

If you are looking to change things up a little:

Try adding some chopped brisket or pulled pork to the chili at the end. We had a little brisket leftover and tossed it in for the last 5 minutes just so it could warm up but retain its individual flavor. It was delicious.

If your chili is a little too spicy for your taste, add some apple cider vinegar– the acid cuts the heat and isn’t noticeable. Start with a tablespoon and add more if necessary. You could also increase the sugar but be CAREFUL.

Don’t forget the salt. If you taste your chili and it’s flavorful but something is missing, add salt. You’re welcome!