Game Day Chili
2 tbsp. EVOO (extra virgin olive oil)
2 onions, diced
1 stalk celery, diced
1 green pepper, diced
1 serrano pepper, diced
6-8 cloves garlic chopped
1 lb. ground beef
1 lb. ground turkey
1 lb. ground Italian sausage
1 1/2 tsp. worcestershire sauce
1-2 canned chipotle peppers
3 tbsp. chili powder
1 1/2 tbsp. ancho chili powder/seasoning
1 1/2 tbsp. cumin
1 1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
Cayenne pepper to taste
1 quart fire-roasted tomatoes
1 pint homemade turkey stock (or chicken broth/stock)
12 oz. bottle of beer
6 oz. can of tomato paste
Salt/pepper to taste
1 large can prepared chili beans (15-16 oz.)
2 tbsp. Masa flour or cornmeal - optional, but adds an amazing body to the chili
Heat EVOO in large Dutch oven over medium-high heat. Add onions, celery, serrano and green pepper sauté about 8 minutes.
Add garlic sauté another minute, then add meat, breakup with spatula and cook until browned.
Stir in spices, add tomatoes, stock/broth, beer and tomato paste, bring to boil/reduce to simmer for 1.5 hours.
Add beans and masa slurry (1/4 c. cold water mixed with 2 tbsp. masa), simmer 5 more minutes.
Serve with your favorite chili toppings.