Making chili at this time of year sounds odd, but here in Chicago we have been experiencing rather mild weather. In fact, I had to pull the comforter out the other night, as it was quite chilly sleeping with the windows open. And who says chili has to be eaten only in cold weather? I think a big pot of spicy meat, topped with sour cream, sharp cheddar cheese and green onions is too delicious to limit to consumption during cold months only.
As far as chili goes, this recipe makes a medium spicy batch. Feel free to turn up the heat by adding more pequin chili powder – but do it carefully – that stuff is powerful! Speaking of pequin chili powder, it sounds exotic, but it is really not. It can be found in the Hispanic section of most supermarkets. It adds a clean, smoky flavor to the chili while supplying an ample amount of heat. The chart below shows how hot the pequin chile is compared to other chiles.
Besides the pequin chili powder, I added: chorizo, minced chipotle in adobo, ancho chili powder, Mexican oregano, cumin, cinnamon and cayenne. All of which spices added a trillion perfectly delicious and balanced layers of flavor.
All in all, cold or hot weather, this is a pretty awesome chili. I generally serve mine over elbow macaroni with sour cream, sharp cheddar cheese, green or white onions and salsa. It’s lick your bowl good.
Chorizo and Turkey Chili
- 2 tbsp vegetable oil
- 1 white onion, minced
- 4 cloves garlic, minced
- 1 chipotle in adobo, minced
- Kosher salt
- Freshly ground black pepper
- 5 ounces (about half a cup) raw chorizo sausage, casing removed
- 3 pounds ground turkey
- 1 tbsp ancho chili powder
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp cinnamon
- 1/8 tsp pequin chili powder
- 1/8 tsp cayenne pepper
- 2 cans dark red kidney beans, drain and rinsed
- 1 can hot chili beans
- 2 cans diced tomatoes, not drained
- Add oil to a large pot over medium heat.
- Add onions, garlic, chipotle in adobo; season with a pinch of salt and pepper. Saute 3 – 4 minutes onion is softened.
- Add chorizo, chili powder, paprika, cumin, oregano, cinnamon, pequin chili powder, cayenne and saute for 5 minutes, stirring often.
- Add turkey and cook until no longer pink, about 10 – 15 minutes, breaking it up as it cooks.
- Add beans and tomatoes. Mix well to combine.
- Reduce heat to low and simmer for 30 minutes.
- Serve hot.