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Chili and Cornbread

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When I was young, I went to a Superbowl party each year at my friend's house. Her parents served chili every time and I thought it was a brilliant idea. Little did I know that it's pretty much a standard thing to serve, but regardless, it cemented my love for the hearty meal as a child. That being said, not all chili is created equal. If it's too busy or plain, spicy or bland, it's not going to cut it. This variation, which we make at home every couple of weeks, is as good as it gets and is even better when served with jalapeño cheddar cornbread.


2 lb ground turkey2 white onions (medium dice)4-5 garlic cloves (minced)2 (28oz) cans of whole, peeled tomatoes1 can of black beans1 can of kidney beans3 tbs chili powder2-3 tbs canola oil2 tbs Sriracha (optional)1 1/2 tbs of kosher salt (less if you're using Siracha)2 tsp dried oregano1 tsp ground cumin1/2 tsp cayenne pepperSalt and pepper (to taste)


1. In large pot or dutch oven heat oil over medium-high. Once the oil begins to ripple, add the diced onions and a large pinch of salt. Cook for 7-10 minutes, stirring occasionally, until the onions soften. Once onions are ready, add the minced garlic, stirring frequently for 30-40 seconds.

2. Add the ground turkey and mix it into the onions and garlic, while breaking the meat into smaller pieces. Season with a pinch of salt and cook until the meat is completely browned (10-12 minutes).

3. Once turkey has browned, add all spices, stirring to coat meat. Cook for a few minutes then add both cans of tomatoes (with their juice). Stir mixture, breaking tomatoes into smaller pieces with your spoon. Bring mixture to a boil, then reduce heat and simmer for 45 minutes or until is reduces by about 1/3.

4. Ten minutes before the chili is ready, empty both cans of beans into a strainer and rinse. Add beans to the chili and cook for the remaining time.





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