I had ulterior motives for making this chili, I need to get that off my chest. The only reason I concocted this recipe was to put on top of nachos for Patriots kicking ass day, I mean the superbowl. 
That said, I am in love with this chili recipe. Screw the nachos give me a big heaping bowl of bubbly, cheesy, meaty, HEALTHY, gastronomic brilliance. 
But also, put it on top of nachos, can’t go wrong there. 
Living in New England there is never a wrong time to make chili. Be it white bean, black bean, lima bean, butter bean, kidney bean, bean bean and whatever other Buba Gump’isms you can think of. I’ve been a bit of a complainer on the blog regarding this winter, but seriously, I am not built for this crap. We are about to have our third storm in a week that is over 20” of snow. My parents live in FL, why am I still here? UGH! I do love the scenery in spring, summer and fall, but the winters are starting to are kicking my ass. Whatever, I’m stuck here for work, so I better get used to beans O’ plenty, soups and not knowing if I have toes or not. Summer fun in my kayak can’t come quick enough….. All complaints aside, this chili is a show stopper; ground turkey, black beans and the secret ingredient- awesome. So make it and love it. 
Ingredients
- 1 lb Ground Turkey Dark Meat
- 1 Cup Dry Black Beans Soaked Overnight*
- 1 Tbs Cumin
- 1 Tbs Ancho or New Mexico Chili powder
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Roasted Jalapeno Pepper Minced
- 1 Tbs Masa or Corn Meal
- 1 Red Pepper Diced
- 1 14oz Can Roasted Tomatoes
- 3 Tbs Olive Oil
- 4 Cups Chicken Stock*
- 6oz Dark Beer
- 1 Clove Garlic Minced
- 1 Onion Diced
Instructions
- In a large pot or dutch oven on a medium heat brown the ground turkey in one tablespoon of olive oil and set aside
- Put two tablespoons of olive oil in pan on a medium low heat and cook the onion until translucent
- Add all the dry ingredients to the onions and cook spices in the oil for about 2 minutes careful not to get the pan too hot or the spices will burn
- Add jalapeno and red pepper, cook until softened about 3 or 4 minutes
- Add everything to the pot and bring to a boil, reduce to simmer, cover, and cook for an hour and a half checking every 20 minutes to make sure there is enough liquid for the beans. If the liquid gets too low add more stock or water
- Chili is done once the stock has reduced and beans are soft. It should take 1 1/2-2 hours depending on the beans
- Serve with cheese, on top of nachos, on a burger, a hot dog or however you like.
Notes
You can use dry beans without soaking, just count on 30-60 minutes longer cook time. Or you could use a can of beans and cook for just 30-40 minutes. Both will work well. If you are not using home made stock use 1 cup stock to 4 cups water. Otherwise the chili will be too salty since more store bought are heavy on the salt.
That was the best Patriots ass-kicking gameday ever! Good times 🙂 Love this recipe and it’s great to make right now with all this cold and snow. BTW, your new website layout looks fantastic!
What a great game! This cold weather has got to go, I don’t mind the snow as much as the Antarctic temps. Glad you like the site, it still has a ways to go, but work in progress for sure.