Ingredients:
Extra Virgin Olive Oil
1 lb. ground turkey or lean beef
1 med-large onion, diced
3-5 garlic cloves minced (or put through a garlic press)
1 Tbsp. each: Chili powder, smoked paprika, comino (cumin) ... (add cayenne or more chili powder if you dare)
1/2 Tbsp. dried oregano
1/4 tsp. Turmeric
1/2-1 tsp. Kosher Salt and Fresh Ground Pepper
1/4 C. flour
1 Tbsp. Brown Sugar
1 - 6oz can tomato paste
1 - 15-17oz can tomato sauce
1/4 C. red wine vinegar
Worchestershire sauce (just a splash)
2 15oz cans red kidney beans
Water (as needed)
Heat 1-2 Tbsp. Olive Oil in a med-large pot over med-high heat. Add meat, onion and garlic, reduce a little bit. Stir to crumble and brown evenly. Add seasonings (Chili powder through pepper), stirring to combine, reduce heat to medium. Once meat is almost completely browned through, sprinkle with flour and stir well to form a roux. Add brown sugar through beans. Drizzle only enough water to keep it from burning: Chili is not soup, it needs to be thick and hearty, not soupy. Reduce heat to low, cover with lid leaving it to vent with about a 1/2 inch breathing room. Stir occassionally and check to see if it needs more water. Simmer 30 mins to 1 hour, checking often to keep it from losing too much moisture. Taste often and adjust seasonings if needed.
Serve with Cheesy Poblano Cornbread. ENJOY! :)