Notice how I did not title this post “The Best Chili in the Whole World,”or “The Best Chili That You’ll Ever Eat.” Now, that isn’t because I don’t think that either of these things aren’t possibly true. It’s just that I recognize that chili is a serious subject for a lot of people out there, and quite subjective to your own personal tastes. But one thing is for sure, this sure as hell is the best chili I’ve ever made.
I knew things were gonna be good when I started cooking the poblano chiles, onions and garlic. It was love at first whiff, and I don’t think our apartment has ever smelled that good. Then add chili powder, cumin, chipotle powder, brown sugar, oregano, cinnamon, and cloves to the mix and my nose just didn’t know what to do with itself. I don’t even want to talk about the jalapeno corn bread muffins that I made to go with the meal. That might just be too much olfactory goodness for you.
I’ll just stop talking about it, and go ahead and get on with the show. Just go make this for dinner, like…tonight. Your nose, and tastebuds, will thank you.
extra-virgin olive oil
2 poblano chiles, stemmed, seeded and diced
1 onion, diced
3 garlic cloves, minced
1 lb ground turkey
4 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon chipotle powder
2 1/2 teaspoons brown sugar
1 teaspoon ground oregano
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-sodium chicken broth
1 15oz can red kidney beans, drained and rinsed
- Heat the oil in a large pot on medium-high.
- Add the poblano chiles, onion, and garlic.
- Saute for five minutes
- Add the turkey, and saute for five minutes more, until cooked through.
- Add the tomato paste, chili powder, cumin, chipotle powder, brown sugar, oregano, cinnamon, cloves, and 1 teaspoon of salt.
- Stir and cook for 1 or 2 min.
- Add the chicken broth and beans.
- Reduce heat, and simmer for 30 minutes, stirring occasionally.
Slightly adapted from this recipe.