There isn't much that beats cooking an entire meal in one pot. That's something i love about making Chili. You can have chili alone, or with rice, over a burger, with nachos.. the possibilities are endless. There are basically 2 types of Chili- meat only and meat with beans; and within these two types everyone has their own special way of preparing it. I developed my recipe from not wanting to just eat a bowl of meat, haha, but also not liking the traditional red beans. This is where my use of Channa (chick peas) came from... and whats more Trini than adding Channa wherever possible. My recipe adds in traditional flavors from Trinidadian cuisine to this "all American" staple.
Ning Ning’s Chili
- 1 lb ground turkey; well seasoned
- 3 garlic cloves; minced
- 2 tsp ginger; minced
- 2 tsp red pepper flakes
- 1 tsp thyme
- 1 tsp rosemary
- 1 large onion; chopped
- 2 carrots; shredded
- 1 12oz can sweet corn
- 1 16oz can Channa (chick peas)
- 2 C chicken stock
- 2 tbsp tomato paste
- 1 tbsp ketchup
- 1 tbsp green seasoning
- 1 tsp pepper sauce
- 2 chicken bouillon cubes
- 1 tbsp Chili powder
- 1 tsp CHIEF curry powder
- Olive Oil
- In cast iron pot or dutch oven, coat the bottom with Olive Oil. Add in the garlic, ginger, red pepper flakes, thyme and rosemary.
- Turn on heat to medium high. When the garlic starts to dance (sizzle around the edges) add in the onion and carrots. Salt the vegetables.
- Cook the onion and carrots until the onions become soft and translucent.
- Add the ground turkey in the center of the pot, cook for 5 mins.
- Deglaze pot with half the stock, scrape all the caramelized meat bits from the bottom of the pot.
- Add in the tomato paste, ketchup and the remainder of the seasonings (green seasonings, pepper sauce, bouillon, chili and curry powders). Bring to a simmer and taste.
- Add the remaining stock, turn heat to low and simmer with the pot covered for 20 mins.