I don't think I'll ever get bored of experimenting with chili. It's always so good, makes lots of leftovers, and can be made so many different ways. I just went with what I had on hand, hoped for the best, and was pleasantly surprised when it ended up exceeding my expectations. Next time though, I think I'll make it a bit spicier. I mean, it did make my nose run a bit, but I know I can handle a lot more heat:)
- 6 tblsp oil
- 1 pound chicken (GF chicken sausage, chopped chicken, etc.)
- 1 pound ground turkey
- 1 pound spicy pork sausage (makes sure it's gluten free)
- 2 1/2 tblsp hot chili powder
- 3 medium onion (chopped)
- 3 large jalapeno peppers (seeded and minced)
- 1 tblsp garlic (minced)
- 1 tblsp dried oregano
- 1 tblsp red wine vinegar
- 1 (28 oz.) can crushed tomatoes
- 1 cup water
- 3 bay leaves
- 4 tsp ground cumin
- 1 tblsp brown sugar
- 1 (6 oz.) can diced black olives
- 1 can of dark kidney beans (drained)
- Shredded Cheddar cheese for garnish
- Heat 3 tablespoons of oil in a large pot and brown the chicken, ground turkey and pork sausage. Once browned, stir in the chili powder and set aside.
- Heat the remaining oil in a large skillet and saute the onions until golden.
- Add the minced jalapenos and saute for a few minutes; add the garlic and saute for a minute.
- Add the onion mixture to the meat along with the oregano, vinegar, tomatoes, water, bay leaves, cumin, brown sugar, salt, and olives. Reduce the heat to a low simmer.
- Cover and cook for 1 hour, making sure it remains simmering throughout (not boiling). Stir occasionally and adjust seasoning to your taste.
- Add drained can of dark kidney beans and simmer for an additional 10 minutes, stirring every few minutes.
- Remove bay leaves and serve topped with shredded Cheddar.