White meat and the other white meat! Together in chili form! But it’s not a white chili. And to be honest, the seasonings and other assorted contents of the chili make it tough for me to determine which meat I’m eating at any given second. So that’s a plus if you’re trying to convince someone to eat chili that isn’t made with beef. They won’t complain eating this!
Actually, the seasoning: it’s really deep and rich and interesting, sweeter than most chilis but in a really warm, savoury way, so it’s not, for instance, inappropriate to put cheese on top of it. Which I realize isn’t a problem for some people. My dad, for instance, is of the “apple pie without the cheese is like a hug without a squeeze” school, which doesn’t make ANY sense to me but he does lots of things that I can’t fathom, so I suppose this is just par for the course. So in his case, a sweeter chili – like, for instance, the brisket chili, which I felt was too cinnamony for cheese – well, for dad, I imagine that wouldn’t be a problem. It is for me. Then again, I don’t like cheesecake or cannoli or any other sweet cheese product, so… there you go. ANYWAY, my point is that this rode the balance pretty well, and wound up with an interesting flavour combination that I enjoyed.
The recipe comes from Allison Eats, whence I halved it, not just because holy pants, this was a pretty full pot and I don’t know if I’d be able to fit the whole recipe without having to sully Matt’s humongous beer brewing pot – more of a cauldron, really, it’s 5 gallons – and anyway I don’t want to ruin it by getting food flavours in there. But I also halved it because I had half an onion banging around the fridge and it was time. Also, I used a chipotle instead of a jalapeno, as always, and I decided to give a try to using balsamic vinegar instead of apple cider vinegar. Worked well, if you want my opinion. Balsamic vinegar in chili? Why not? Other changes… I replaced going halfsies on chicken stock and water for the liquid and just used all stock, in the interest of using up the whole can of stock, and I didn’t have any unsweetened chocolate hanging around so I just chucked in some chocolate chips. And the original amount of salt seemed out of hand, so I assumed it must have been a tbsp-for-tsp typo and proceeded accordingly.
Pork and Turkey Chili
2 tbsp olive oil
1 lb ground turkey
1 lb ground pork
1/2 an onion, diced
1 green pepper (or another colour bell pepper, whatever suits you), diced
1/2 a chipotle pepper, seeded and minced (you could almost certainly use more, this isn’t spicy at all)
1 14-oz can pinto beans, drained and rinsed
1 8-oz can tomato sauce
3 tbsp tomato paste
1 can (2 cups) chicken broth
2 tbsp balsamic vinegar
small handful of chocolate chips, unsweetened if you have ‘em, semi-sweet is fine if you don’t
1/2 a bay leaf
2 tbsp chili powder
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cayenne… did I forget this? I might have. I honestly don’t remember putting it in. No wonder I didn’t find it particularly spicy
1 tsp salt
1/2 tsp sugar
1/8 tsp allspice
1/8 tsp cloves
1 clove garlic, minced
your chili garnishes of choice
In a small bowl, mix together the garlic and all the spices.
In your big soup pot, heat the oil over medium heat.
Add the onion and saute for 8 minutes or until soft.
Add in the meat, breaking it up into manageable chunks, and cook until browned.
Stir in the spices, stock, tomato sauce, tomato paste, beans, bell pepper, and vinegar – in other words, everything but the chocolate.
Bring to a boil.
Stir in the chocolate until it’s melted.
Reduce the heat and simmer, cover, for 2 hours or so – you should probably stir it more than once during that time or you may find that the liquid has all boiled off and things are starting to stick. If you do see the liquid disappearing too much for your taste, add water.
Serve with whatever garnishes you like with your chili!
I recently found out that Matt is not as vehemently against bell peppers when they’re cooked into something, like chili. Expect a lot more chili out of me!