Photo by Farideh Sadeghin
Serves: 6 to 8
Prep time: 30 minutes
Total time: 1 hour 15 minutes
This is it, folks. My own personal go-to chili recipe. Has it been passed down for generations? No. But it serves as my own best chili recipe that I cook all the time. Don’t be afraid to play! Like it spicer? Add red pepper flakes or Spicy Bush’s® Chili Beans. Like it thicker? Feel free to cook this over the stove all day. (Just add water as needed for best consistency.) I felt it was important to add my personal favorite recipe to this book, but know that it is always changing. I love exploring new flavors and employing new techniques every time I make it – so you should feel free to make any adjustments you love and send them along to me! Enjoy.
1 tablespoon grapeseed oil (or cooking oil)
1 large yellow onion (or 1 cup|200 grams shallots), chopped
1 green bell pepper, chopped
2 cloves garlic, diced
2 pounds|907 grams lean ground turkey or lean ground beef, undrained
1 (6-ounce|170-gram) can tomato paste
1 (24-ounce|680-gram) can diced tomatoes
1 (16-ounce|450-gram) can tomato sauce
½ cup|125 ml water (optional)
½ teaspoon freshly ground black pepper
2 teaspoons kosher salt
4 teaspoons chili powder
2 teaspoons ancho chile powder
4 teaspoons dried oregano
1 teaspoon granulated sugar
1 (16-ounce|450-gram) can Bush’s® Pinto Beans in a Mild Chili Sauce, undrained
1 (16-ounce|450-gram) can Bush’s® Kidney Beans in a Mild Chili Sauce, undrained
shredded cheddar cheese, to garnish
- In a large pot, sauté the chopped onion, green bell pepper, and garlic in oil over medium-high heat. I like to use grapeseed oil because it’s a little less oily.
- Add in the ground turkey or beef. Before the meat has completely cooked, add the tomato paste. Finish browning the meat completely.
- Stir in the remaining ingredients, except the beans and the cheese. Bring to a boil. Reduce heat. Cover and simmer on low heat for 30 minutes (or longer until the desired consistency is reached), stirring occasionally.
- Then, 20 minutes before serving, add the beans. You can’t add the beans in right away or they get mushy.
- Finish with sharp cheddar cheese. Any leftovers are easy to freeze!
This recipe is provided courtesy of Brian Baumgartner from Seriously Good Chili Cookbook (Fox Chapel Publishing, 2022).
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