SERVES 8
Ingredients
• Sea salt and pepper to taste
• 1 tablespoon coconut oil or Rendered Animal Fat
• 2 onions, chopped fine
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 6 garlic cloves, minced
• ¼ cup chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• 30 ounces ground beef
• 2 pounds ground turkey
• 2 (15-ounce) cans kidney beans, rinsed
• 1 (28-ounce) can diced tomatoes
• 1 (28-ounce) can crushed tomatoes
• 2 cups Chicken Broth or Stock
Preparation
1. Heat oil in a Dutch oven over medium heat until shimmering. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne to Dutch oven and cook, stirring often, until vegetables are softened, 8 to 10 minutes.
2. Add one pound of turkey and the ground beef to the Dutch oven, increase heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in beans, diced tomatoes and their juices, crushed tomatoes, and broth and bring to a simmer. Reduce heat to medium-low and simmer until chili has begun to thicken, about one hour.
3. Pat the remaining pound of turkey together into a ball, then pinch off teaspoon-sized pieces and stir into chili. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes longer. (If chili begins to stick to bottom of pot, stir in ½ cup water.) Season with sea salt and pepper to taste. Serve.
