Anthony's Chun-ky Chili

In November, the first day when the air smells cold, the first time you put mittens on for the season, turn the seat heat on in the car, when the chill in the air reminds you winter is around the corner—and you're actually excited about that fact—something stirs in us Midwesterners. Even though we know we have the next five (or six?) months to gorge ourselves with steaming soups and warm our frostbitten fingers on mugs of hot cocoa, there's something about that first chill at the end of the fall that has us eagerly anticipating winter—even if just for a moment. On that very day back in November, Anthony and I were pining for a hearty bowl of chili. We had never made chili before, so we quickly Googled a recipe on our way to Trader Joe's and decided that the New York Times recipe we stumbled upon would do the job in a pinch.

Well, I must admit—I've never made this recipe before myself. Anthony whipped it up that first chilly night, making it his own, and ever since then, it has been his baby. He found the original recipe a bit bland, so he introduced more spices, swapping in and out a few ingredients here and there until it was in the Goldilocks zone—justttt right. I can't even count the number of times I've had it in the last few months, including four nights in a row earlier this week. (Yes, it's that good.)

In the short time since the inception of Anthony's Chun-ky Chili (he gets credit for that name too, not me) we—I mean he has also made it for multiple guests, including a nineteen-month-old who ate it right up (I'm looking at you, MC!). The recipe is highly requested by our visitors, to the point that I would dare say Anthony's chili is already famous. It can be cooked in a crockpot, but it's faster and just as easy to whip up on a stove top in a dutch oven. This chili can be made with ground turkey or beef, served for lunch or dinner, in November or March, or any time in between. And of course, it's no coincidence I'm posting this just in time for the Superbowl next weekend! (Spoiler to my Bible study: this is what we're serving at our Superbowl party.) So whether you're making it at the first sign of the season or for the Superbowl in the bleak of winter, this chili is sure to be a winner.

Anthony's Chun-ky Chili

Adapted from New York Times

Ingredients:

Olive Oil

2 pounds ground turkey (or beef)

2 cups coarsely chopped onions (usually 2 medium, or 1 large onion)

2 tablespoons chopped garlic (~4 cloves)

1 large sweet red pepper

1 cup copped celery (2-3 stalks)

1 cored, and finely chopped jalapeno

3 cups canned diced tomatoes (technically 24 oz, but cans usually come in 14 oz & 28oz)

2 cups chicken broth

1 can pinto beans

1 can black beans

1 tablespoon oregano

salt & pepper to taste

mild version:

3 tablespoons chili powder, 2 teaspoons cumin

spicy version:

4 tablespoons chili powder, 3 teaspoons cumin

extras:

cheddar cheese, cilantro, Greek yogurt/sour cream

Preparation:

15 min prep | 15 min cook time

1) Chop veggies first & place in a large bowl: Onion, red pepper, celery, garlic, and jalapeno. Careful with the jalapeno...use plastic wrap or paper towel to avoid getting on hands.

2) Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

3) Add the veggies: onions, garlic, sweet pepper, celery, jalapeno pepper

4) Add spices: oregano, chili powder and cumin. Stir to blend well. Test for desired spiciness...add chili powder & cumin to taste. Cook for 5 minutes.

5) Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

6) Drain the beans, add and cook, stirring occasionally, for 10 minutes longer.

7) Serve in bowls with cheddar cheese, and yogurt/sour cream and cilantro, if desired