Sunday Chili

Adam Grossman’s Sunday Chili
Cook time: 3 hours on stove

Prep Time: 1 Hour
Ingredients

Base

  • 2 oz. vegetable oil
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 lb ground turkey (1 inch chunks – optional)
  • 3 bell peppers – yellow, red, green (strips)
  • 2 Serrano chilies (diced)
  • 5 green chilies (diced)
  • 5 large ripe tomatoes or 26.5 oz. canned diced tomatoes (diced and peeled) 
  • 16 oz. red kidney beans
  • 12 oz. black beans
  • 12 oz. Cannelloni beans
  • 2 carrots (optional)
  • 2 potatoes (optional)

Seasoning 

  • 1/2 cup Jim Beam bourbon
  • 1/4 cup brown sugar
  • 1 beef bullion cubes
  • 2 Tbs. chili powder
  • 1 Tbs. chipotle powder
  • 1 Tbs. cumin
  • 2 california bay leaves
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika 
  • 1/4 tsp. all spice
  • 1 tsp. Ketchup

Garnishs

  • sour cream
  • cheddar cheese
  • cilantro

Cooking:

  1. In a large pot, saute onions and garlic in oil over medium-high heat until translucent (5 min.)
  2. Brown ground turkey for about (5-7 min.)
  3. Add bourbon and brown sugar, and allow the alcohol burn off (5-7 min.)
  4. Reduce heat to medium and add all peppers and cook until they begin to sweat (7-10 min.)
  5. Stir in all seasoning except for ketchup
  6. Stir in all tomatoes 
  7. Drain and wash canned beans and add them to the pot
  8. Cover and simmer on medium-low stirring occasionally to keep bottom from burning (~90 min.)
  9. Add potatoes, carrots and ketchup and continue simmering (~75 min.)
  10. Serve with cheese, sour cream and/or cilantro (and beer)