I’ve made this chili several times. I usually make a double recipe to support family get-togethers on Xmas eve. Since Autumn doesn’t eat beef, I modified this recipe to use birds and pig only.
- 1 lb. turkey, ground
- 1 lb. chicken, ground
- 1 lb. pork, ground 
- 2 cans kidney beans, undrained
- 4 garlic cloves, finely chopped
- 1 cup finely chopped onion
- 8 oz. tomato sauce
- 1 cup water
- 1 can beer (12 oz.)
- 3 tablespoons chili powder
- 2 tablespoons vegetable bouillon (or 6 cubes)
- 2 tablespoons cumin, ground
- 2 teaspoons paprika
- 2 teaspoons oregano leaves
- 2 teaspoons sugar 
- ½ teaspoon coriander, ground
- 1 teaspoon unsweetened cocoa
- ½ teaspoon Texas Pete hot sauce
- 1 teaspoon cornmeal
- 1 teaspoon flour
- 1 teaspoon warm water
- In a large saucepan brown the birds using a bit of avocado oil, drain the fat. Remove the meat.
- Brown the pork, drain all but 2 tablespoons of the fat.
- Add the garlic and onion, cook and stir until tender.
- Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
- Bring to a boil then reduce heat and simmer, covered, for 2 hours.
- In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well. Stir into chili.
- Add beans.
- Cook, covered, for an additional 20 minutes.
Serve it with your favorite chili toppings. I like shredded, extra-sharp cheddar and diced onions. Sour cream is also a good choice. I’ve also been known to crumble some nacho-cheese Doritos on top.
- It’s based on Best Chili Recipe.
- I’ve used chorizo here to excellent effect.
- I get a Foster’s oil can and use some for the chili and drink the rest while cooking.
- This can safely be left out, if you want to limit carbs.
- Or whatever kind you like.
- The cornmeal and flour are optional. For low-carb, just skip this step.
- This, too, is optional, but I like beans.