Mexican-style chili
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 Spanish onion, diced
- 2 garlic cloves, finely chopped
- 1 pound ground turkey
- Salt and freshly ground pepper, to taste
- 1 red bell pepper, diced
- 1 banana pepper, diced
- 1 cinnamon stick
- 600ml Stefano Arrabiatta sauce
- 1 (14 ounce) can red kidney beans
- 1 (14 ounce) can white kidney beans
- 2 tablespoons raisins (optional)
- Juice of 1 lime
- 2 tablespoons dark cocoa powder (unsweetened)
Garnish
- Jalapeno pepper (finely diced)
- Tortillas chips
- Sour cream
- Lime
- Grated monterey jack cheese
Directions
- In a large Dutch oven over medium high heat, add olive oil. When olive oil is hot, add onions and garlic and sauté until softened, about 3 to 4 minutes.
- Add ground meat. Season with salt and pepper and cook until meat is browned, about 5 to 7 minutes.
- Add red pepper, banana pepper and cook until peppers have softened, about 2 to 3 minutes. Stir in cinnamon stick, arrabiatta sauce, red and white kidney beans, raisins and lime juice. Bring to a boil.
- Add the cocoa powder. Reduce heat to low and let chili simmer, covered, stirring occasionally, until thickened and flavours marry, about 45 minutes. Taste for seasoning and adjust as needed.
- Serve in a bowl with your favorite garnish.
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