I am ambivalent about posting yet another SUPER BOWL recipe. Food bloggers are all being drowned out by one post after another. It’s as though everyone is shouting: “PICK MY WINGS“(really, my Baked Teriyaki Honey Lacquered Wings are the BEST), “PICK MY CHILI”, “PICK MY NACHOS”……Yet, I just can’t let the week go by without at least my two cents on turkey chili.
Cinnamon and chocolate give this turkey chili an exotic flavor.
So it is time to step up my game. Here is my delicious Turkey Chili with Notes of Chocolate and Cinnamon. It is an interesting, dark, flavorful chili with a subtle hint of cinnamon. Penzey’s is always my go-to for spices. Fresh and full of impact. Unsweetened cocoa is added for its mild flavor and color. It’s combined with the cinnamon so the chili will take on an almost exotic character. If you are looking for a Super Bowl chili and want to rise above the sea of other chili recipes, this is the one for you.
You can’t have chili without cornbread.
My chili is very easy to make. It can be made two to three days ahead of time to allow the flavors to blend. A word about cornbread because there is no greater accompaniment to chili than cornbread. I made my own cornbread for years from scratch. I have always been pretty pleased with the result.
UNTIL NOW.
I am not kidding. The Honey Cornbread mix from Krusteaz is a time-saver that cuts no corners whatsoever. Not only would no one know you made cornbread from a mix but I dare say that people notice how terrific this product is.
Try this recipe with tortilla chips too!
I like to offer the option of cornbread dripping with butter and honey and/or tortilla or corn chips to dip in the chili. Live a little on Super Bowl Sunday. Serve them all to a cheering crowd. Cheering for you and the chili I mean. Maybe the game if you like that sort of thing.
As an aside, I live nowhere near either team. I am only rooting for the Patriots because Tom Brady is so handsome. Even in MEtirement I can appreciate that Adonis look and saying this makes me feel shallow. Just kidding.
Please enjoy your weekend of fun with a hot bowl of chili and the warmth of friends and family.
Designed in Canva
Turkey Chili with Notes of Chocolate and Cinnamon
Ingredients
- 2 tablespoons olive oil
- 2 cups coarsely chopped onions
- 2 tablespoons chopped garlic
- ½ sweet red and green peppers cored, deveined and chopped into a medium dice
- 1 jalapeno pepper seeded and finely chopped optional
- 1 tablespoon dried oregano
- 4 tablespoons Ancho chili powder preferably Penzey’s
- 2 teaspoons ground cumin
- 1 ½ tablespoons cocoa powder
- ¾ teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 2 pounds ground turkey breast
- 28 ounces canned petite diced tomatoes
- 1 14- 1/2 ounce canned beef broth
- leaves the stems of a bunch of cilantro finely chopped and reserving all of the leaves to add later
- 1 15 ounce can of red kidney beans drained and rinsed
- 2 15 ounce cans pinto beans drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup sour cream optional
- ½ avocado per person cubed
- tortilla or corn chips for dipping
Instructions
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Heat the oil over medium high heat in a large heavy pot and add the onion, garlic, peppers (including jalapeno if you are using it). Cook until softened but don’t let the vegetables brown or overcook as they will lose their flavor.
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Add the oregano, chili powder, cumin, cocoa powder, cinnamon and brown sugar and raise heat to high stirring to toast the spices for about 2 minutes until they release their aroma.
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Add the ground turkey and break it up with a spoon. The turkey should lightly brown, about 6-7 minutes, stirring it until no pink is left in the meat.
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Add the tomatoes, beef broth, cilantro stems and drained beans. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, for 40 minutes.
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Serve in large bowls with cheddar cheese, sour cream, avocado and tortilla or corn chips.
Made the turkey chili for Super Bowl weekend
and it was delicious! The combination of spices
added just the right flavor. I will definitely make
this chili again – a new favorite!
I am so glad you liked the chili!
How many people does this recipe serve? I have 13 people coming and like leftovers!
Thanks!
I hope you saw my response a week or so ago. You should double or triple the recipe for 13 people. You will need a very big pot!