Go-To Chili

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.

Ingredients

• 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
<reff>hTis can safely be left out, if you want to limit carbs.</ref>
• ½ teaspoon coriander, ground

• 1 teaspoon unsweetened cocoa
• ½ teaspoon Texas Pete hot sauce
• 
1 teaspoon cornmeal
• 
1 teaspoon flour
• 
1 teaspoon warm water


Directions

1. In a large saucepan brown the birds using a bit of avocado oil, drain the fat. Remove the meat.
2. Brown the pork, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. 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.
5. Bring to a boil then reduce heat and simmer, covered, for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well. Stir into chili.
7. Add beans.
8. 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.