Recently, like in the last two weeks I have been diagnosed with type 2 diabetes. I don’t think I’ve ever been so happy to hear anything in my life… This was after a long period of being shuffled around by doctors who thought I might have MS. MS is a much scarier illness to me. I can, and will control this. I’m also excited. I’ve been slowly working on reducing my portion sizes and reducing the fatty/fried foods from my diet. I will miss french fries from McDonald’s (who BTW, need more options for sides besides fries or a side salad). In the past year I’ve lost 50 pounds and dropped two sizes (and I’m about to drop down one more). Leaner, healthier proteins, more vegetables, less salt, more herbs/spices. *Sigh* Less pasta, bread and potatoes.
So, this past weekend I decided to make chili. Not a traditional Texas chili, this had beans. So more of a generic American-style chili.
I grew up on ground beef with beans style chili. Ha! Served with cheese and crackers. I got addicted to Texas red when I lived in Austin. There are many styles inbetween and there’s one for everyone. Well, maybe. My boss M has been telling me of his vegetarian style chili, and sorry, that’s just soup. (Don’t tell him I said that). I do want to try it though. I just feel that chili should be random cuts of meat (usually beef) slow cooked/braised with onion, garlic, peppers in a tomato sauce. Anything additional is up to the preparer.
Last Sunday I made Turkey Chili. I added ground pork and a chorizio link. I roasted jalapenos and a couple of Hatch chilies. I am really glad I have a gas stove now, for the first time in decades.
I love to roast the chilies on the fire…
You need to get them totally black then let them cool a bit and gently remove the blackened part. You can use running water (I try not to).
After that, I saute the garlic in a bit of olive oil, and then add the onion and diced roasted peppers.
I let the onions get a little translucent. Meanwhile in the crock pot, Dave was adding beans (kidney and great northern) and diced tomatoes with chilis and a can of tomato sauce.
To the onion mix I added the ground turkey, ground pork and the chorizo.
I admit it, I use a seasoning packet, Spices are expensive and I feel that too often when you buy spices they generally sit in the cupboard for long periods of time. One reason I love bulk spice sections at the markets for you can get smaller quantities.
Oh yeah, we added Beer, can’t have chili without beer. This is one Dave picked out. [DAVE SAYS: It’s Newcastle Werewolf, a seasonal blood red ale, delicious and dark.]
To the crock pot we added a green bell pepper…I fee that adding the bell pepper this way slowly adds sweetness to the mix.
After that I added the meat mixture, mixed it well, covered it and let it simmer while I went to sleep Dave added a couple tablespoons of Ancho chili powder for some more flavor/heat. [DAVE SAYS: Because when I tasted the broth after an hour or two it was flavorful but weak. Three tablespoons of hot chili powder definitely did the trick.] We had it that night with a nice blend of Mexican cheeses and some chips. The next day I had it i with some diced avocado, heaven!
Had to show this again, totally the best chili I have ever made. (Well, out of like three tries).