Kat Ashmore’s Turkey Chili

Serves 6-10

2 lb. turkey (dark meat)
2 15 oz. cans of beans, one of black and one of pinto drained and rinsed
1 green pepper, diced
1-2 jalapeno peppers, diced
2 celery stalks, diced
1 large onion, diced
4 garlic cloves, minced
2 Tablespoons chili powder
1 Tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
Pinch of ground cloves
28 oz. diced tomatoes and their juices
2 tablespoons tomato paste
2 Tablespoons extra virgin olive oil
Kosher salt and fresh cracked pepper

In a large, heavy bottomed pot, heat the oil over medium heat.

Add the turkey and beef along with a big pinch of salt and brown, breaking up as it cooks.

When well colored and cooked through, remove from the pot and set aside.

If the pot looks dry, add a bit more oil. Add tomato paste and cook for 30 seconds.

Add the onion, celery, peppers, and garlic and saute until the vegetables are tender and translucent, about six minutes.

Add the spices, cocoa powder, salt, and pepper to taste and stir until fragrant, about one minute.

Add the tomatoes and their juice and cook for another minute.

Transfer the cooked meat back to the pot and add in the beans and 3 ½ cups of water.

Bring to a boil and reduce to a simmer. Check for salt and add if needed.

Cover and simmer for 1-2 hours.

Taste for seasoning before serving and garnish with sliced green onion, shredded cheese, sour cream, crushed tortilla chips, cilantro, lime, avocado… the possibilities are vast.
Enjoy!