October is National Chili Month, and my contribution to this 31-day food holiday is my famous Three-Bean Turkey and Pork Chili. I know there are a ton of people out there with their version of a world-famous chili, but what’s special about mine is that you don’t need a 16-hour cooking time for the chili to taste delicious. I make a stick-to-your-ribs chili that is relatively quick and easy to make. It’s not too spicy but has big flavor that comes together in about 1 hour. This recipe makes a big batch, so it’s perfect for parties and get-togethers. You can make the chili up to two days in advance, which will make the the chili taste even better since all the flavors have had time to come together and get to know each other. Serve the chili with your favorite Tex-Mex fixins, and you’re all set for the perfect National Chili Month feast.
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Three-Bean Turkey and Pork Chili
Makes 8-10 servings
3 tablespoons vegetable oil
1 large onion, chopped
1 pablano pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
3 cloves garlic, finely chopped
Coarse-ground black pepper
1¼ pounds ground turkey
1¼ pounds ground pork
2 cups beer (recommended: Budweiser)
2 tablespoons tomato paste
3 tablespoons chili powder
2 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon cocoa powder
1 bay leaf
2 (15-ounce) can black beans, drained and rinsed
2 (15-ounce) can kidney beans, drained and rinsed
1 (28-ounce) can pinto beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
Heat the oil in a Dutch-oven or large pot over medium heat. Add the onions, pablano, and jalapeno and cook until tender, about 5 minutes. Add the garlic and cook 1 additional minute. Season with salt and pepper. Add the turkey and pork and cook until the meat is no longer pink, about 8 minutes, breaking it up with wooden spoon. Stir in the beer and tomato paste. Add the chili powder, cumin, coriander, smoked paprika, oregano, cocoa powder, and bay leaf. Stir in the beans, crushed and diced tomatoes. Season to taste with salt and pepper.
Bring the chili to a boil, reduce the heat, and simmer, partially covered until the flavors come together, about 30 minutes, stirring occasionally. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and top with favorite garnishes.