OK…I know that in Texas, you don’t put beans in chili. And I’m reasonably sure you don’t make it with ground turkey either. But I’m from New York, so I have no chili traditions to worry about! That said, if the beans are making you think this it’s not chili, give it another name (I have no idea what, but I’m open to suggestions), but try it, because it’s really good!
A note about the spices. When you look at the quantities in the recipe, you’re going to be startled, but – very important – don’t add them all at once! In each step of the recipe, you’ll see what to add when. The whole idea is to layer the flavors little by little.
Please note: this chili has a bit of a kick! If you don’t like things hot, you can reduce the spiciness by using either the tomatoes with mild chilies or plain diced canned tomatoes, and definitely omit the cayenne. If on the other hand, you’re one of those people who can’t have things too hot, add a dash of cayenne with each “round” of spices.
And a note on the tomatoes. I’ve made this with Rotel brand tomatoes and also store brand “compare ours to Rotel”. It comes out exactly the same, but note…the Rotel tomatoes come in a 10.5 oz can and the store brand (at least at my store) come in a standard 14.5 oz can. If you get the store brand, you may need to add a little more spice and you’ll definitely need to cook it down a little more – I recommend adding another 15 minutes at the end (uncover if it still seems too liquid).
Ally’s New York Chili – serves 4
1 tablespoon vegetable oil
1 pound ground beef or turkey
1 1/2 teaspoons salt plus a pinch more
1 teaspoon ground pepper
5 teaspoons chili powder
2 teaspoon garlic powder
3/4 teaspoon onion power
1 1/4 teaspoons cumin
Dash cayenne pepper
2 cans diced tomatoes with medium chilies (with juice)
1 can dark red kidney beans, drained
1 can small red beans, drained
Heat large skillet over medium-high heat. Add oil, swirl around to coat pan, and add ground meat. Season with 1 teaspoon salt, 1/2 teaspoon ground pepper, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, and dash cayenne. Brown meat until fully cooked. Drain excess grease from pan. You’ll notice in the picture below a lot of the spices will drain off with the grease.
Add tomatoes, beans, and 1/2 teaspoon salt, 1/2 teaspoon ground pepper, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon cumin. Mix well after each addition. Bring to a simmer, reduce heat to medium-low, cover and simmer for 15 minutes.
After 15 minutes, add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a pinch of salt. Stir well and simmer covered over low heat for at least another 15 minutes. It can sit longer, but you want to keep an eye on it to make sure it doesn’t dry out – you don’t want to lose that delicious “gravy”. I usually find between 20-30 minutes is ideal, but if your stove doesn’t go from medium-low to low that quickly, you may be fine in 15.
Serve with your choice of toppings – I always have shredded cheddar cheese (because I love cheese) and I like sour cream with it as well, but it’s up to you – Fritos, avocado, rice all work – go for it and have fun!
What can I say after I say “YUM”?