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Turkey or Bison Chili
Servings: 6 people
Ingredients
  • 1 pound ground turkey or bison
  • 1–2 tablespoons avocado or olive oil, divided
  • 1 yellow onion, diced
  • 1 green bell pepper, seeds removed, diced
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced and mashed
  • one 4-ounce can diced green chiles
  • 1 cup water just fill the green chile can with water twice
  • 2 15-ounce cans pinto beans, drained and rinsed with water or use 4 cups home-cooked beans
  • 1 28-ounce can San Marzano tomatoes, whole are great San Marzanos are usually canned whole, which is fine, you can cut them up once they're in the pot
  • 1 tablespoon chile powder (or cut with paprika if you're making a mild batch for the kids) Montana Mex "red"
  • 1 tablespoon unsweetened cocoa powder
  • ¾–1 ounce bittersweet chocolate, chopped or snapped into tiny pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon Kosher salt
Serving accompaniments: grated cheddar cheese, sour cream, cornbread or tortillas
Instructions

  1. Start by cooking the turkey or bison in a 4-quart dutch oven or similar sized deep skillet or saucepan, something that will eventually hold your pot of chili. 

    Heat pan, drizzle in half of the oil and add the meat. Break up into lumps and allow to brown before turning to develop more flavor. When browned completely, transfer to a plate and set aside.

  2. Heat remaining oil, add onion and green pepper, and cook until softened, about 5 minutes.

  3. Add  tomato paste and stir to cook a minute then add the garlic and green chiles and cook a minute. Add the water, beans, tomatoes, chile powder, cocoa powder, chocolate, oregano, and salt. Return the browned meat to the pot and simmer gently “awhile” (15 minutes if you’re trying to get dinner on the table or ideally longer, like 30–45 minutes.)

    While simmering mash at the tomatoes or cut them with kitchen shears to get them into smaller pieces. Serve with grated cheddar cheese, sour cream and cornbread, tortillas, or sweet potatoes (fries or baked whole).

Recipe Notes / Tips
  • Chili and stews get better with a little time on them so they're great to make in advance
  • Slow-cooker: After browning the meat and cooking the onions stovetop, set in slow-cooker on Low for 4 hours.