The Perfect Chili
This has been a chili my husband and I have enjoyed for years. It took a couple tries to reach perfection, but once we did, we can’t get enough.
I’m not a person who enjoys regular chili. It has to be spicy. Non-negotiable. So, several years ago when creating the perfect chili, I was making it per usual, but added an entire can of chipotles in adobo sauce to the pot. The entire can. If you’ve ever had chipotles in adobo, then you know how big of a mistake that was. My husband and I literally had tears pouring from our eyes at every bite. It was so spicy we couldn’t even eat it.
There are only two people in my life that can tolerate heat at that level. And that’s the level where you eat a scotch bonnet or habanero like it’s nothing. My older brother and my mom. Those two are seriously crazy when it comes to spicy food. Like nothing can be too spicy for them and if it doesn’t make your eyes water by just smelling it, then it’s not hot enough. So naturally, I gave that entire batch of chili to my brother who ate it like it was a cool bowl of ice cream. Crazy guy.
Since then I’ve learned the perfect balance of spice that doesn’t interfere with the abundance of flavor this chili brings. I don’t deviate from this recipe other than mixing up the meats based on what I have. I’ve taken years to get this one just right and it’s one you’ll crave and think about long after it’s gone.
The Perfect Chili
Ingredients
- 2 tablespoons avocado oil
- 1-pound ground turkey
- 1-pound ground beef
- 1-pound chicken sausage links, roughly chopped (I like Aidells chicken sausages)
- 2 chipotles, finely chopped (from chipotles in adobo sauce)
- 2 tablespoons adobo sauce (from chipotles in adobo sauce)
- 2 small yellow onions, chopped
- 1 red bell pepper, chopped
- 2 jalapenos, minced
- 1 head of garlic, minced
- 2-15.5 oz cans kidney beans, with juice
- 2-15.5 oz cans pinto beans, with juice
- 3 tablespoons chili powder
- 2 teaspoons cayenne pepper
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons pink Himalayan salt
- 2 teaspoons black pepper
- 15 oz tomato sauce
- 6 oz tomato paste
- 12 oz lager beer
- 1 cup vegetable stock
- 4 green onions, thinly sliced on an angle
- 2 avocados, thinly sliced
Instructions
- Heat oil over medium-high heat in a large pan. Add ground turkey and beef and cook until lightly browned but not cooked through. Add to slow cooker. Cook sausage in the same pan until browned then add to slow cooker.
- Add all remaining ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 4-6 hours.
- Garnish with green onions, avocados, shredded cheese, or whatever you like on your chili.
