Game-time chili

One of the biggest perks of being a Foodie is enjoying recipes from fellow foodies. For my football Sunday chili, I surfed Foodbuzz.com and came upon the best darn chili recipe you could ever hope for. Thanks to Cookin' Canuck, I was able to prepare a perfect dish for the game. The only way the meal could have been better was if the Cowboys were winning. 

This chili definitely has some heat to it, but it's more of a smoky heat from the chipotle peppers and Adobo sauce.  Give it a try, I'm sure you will love it too!

Heat 1 tablespoon canola oil in a large, heavy pot set over medium heat. Add 2 chopped medium onions and sauté until tender and light brown, about 10 minutes. Add 1 1/2 teaspoons cumin and 1 1/2 teaspoons oregano.


Stir for 30 seconds, then add 2 chopped garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add 2 pounds ground turkey, breaking it up with a wooden spoon until it is cooked through. Add 1/4 cup chili powder, 2 bay leaves, 1 tablespoons unsweetened cocoa powder, 1 1/2 teaspoons salt, and 1/2 teaspoon ground cinnamon.


Add 1 (28 oz.) can whole tomatoes, including juices. Break up the tomatoes with wooden spoon while cooking. A couple of them weren't breaking up well, so I took them out of the pot, chopped the tomatoes, then added them back to the mixture.


Mix in 2 tablespoons tomato paste, 2 chopped chipotle peppers, 2 teaspoons of the adobo sauce, and 3 cups low-salt chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves.

Drain and rinse 1 (15 oz.) can black beans and 1 (15 oz) can small white beans. Add to the chili and simmer for an additional 10 minutes.


Ladle chili into bowl, and serve with sour cream and chopped cilantro. Enjoy!