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Author Notes: This recipe has been in the works for years - additions and subtractions along the way, tweaks here and there. But in the current version, it has a little heat, a little sweet, and a little wine. The goat cheese topper may seem odd but was a desperate measure when I realized I had no sour cream a few years ago and I haven't gone back. —cjzern
Serves a crowd
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, smashed and minced
- 1 jalapeno chili, minced
- 2 28 oz. cans chopped plum tomatoes or two boxes Pomi chopped tomatoes
- 1/2 cup tomato paste
- 1 tablespoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 2 15 oz. cans black beans, drained
- 2 15 oz. cans kidney beans, drained
- 1/2 cup raisins
- goat cheese
- 1 pound ground turkey
- 1/2 cup red wine (optional)
- Heat the olive oil over medium heat. Add the onions and saute until translucent (about five minutes).
- Add the garlic and jalapeno and saute one to two minutes being careful not to let the garlic burn.
- Add the turkey, breaking up and cooking until no longer pink.
- Add the tomatoes, tomato paste, wine (if using), cumin, salt, cayenne, cloves, cinnamon. Reduce heat to low and simmer for about 20 minutes, stirring frequently.
- Add the beans and continue to cook for another 15 minutes, stirring occasionally.
- Add the raisins and cook for the last five minutes.
- Serve, topping with goat cheese and cilantro (or sour cream, shredded cheddar, and whatever else screams "chili" to you).
- This recipe was entered in the contest for Your Best Chili