There really is no right way to make a batch of chili. With beans or without, with tomatoes or without, a base of beef, pork, even chicken — I think the way you make your chili mostly depends on where you’re from. In Texas, where I have cousins (and the place where most food historians agree, chili likely originated), they don’t use beans or tomatoes. True Texas Chili, aka “A Bowl of Red,” is a thick and hearty beef stew made with fiery red chiles. The Texas legislature made A Bowl of Red the state dish back in 1977. In Kansas City, they make a bean chili with barbecued brisket (and sometimes, pork); in New Mexico, they use pork shoulder and tomatillos. But I’m from Louisiana, so I’m a kitchen sink cook. I put everything in my gumbo, and my chili. —Uncle Rob
Ingredients
1 pound ground turkey
1 pound lean ground beef
1 pound green onion pork sausage, removed from casing
3 stalks celery, diced
2 large onions, diced
1 large bell pepper, diced
1 (10-ounce) can diced Ro-Tel Original Tomatoes and Green Chilies
2 (15-ounce) cans tomato sauce
1 (15-ounce) can black beans, drained and rinsed
1 (15- to 16-ounce) can kidney beans, drained and rinsed
1 (4-ounce) can diced green chiles
1 (12-ounce) amber beer
1 tablespoon brown sugar
½ cup cola
½ cup chili powder
¼ cup powdered cumin
⅛ cup paprika
Pinch of cayenne (optional)
2 cups beef broth
Salt and pepper, to taste
FOR SERVING
1 cup shredded Kraft Cheddar Cheese
Sour cream
1 cup chopped white onions
Saltine crackers
Directions
In a large heavy pot over medium-high heat, brown turkey, beef and sausage. Add celery, onions and bell pepper, and sauté until tender.
Add remaining ingredients and bring to a low boil, stirring often. Cover pot, lower to a simmer and cook for at least 3 hours, stirring occasionally.
Taste and adjust seasonings, if needed. Serve hot with cheese, sour cream and onions for garnish and with saltine crackers on the side.
