Chili

These following are estimates and guesses at best but hope it gives you the idea.  The theme for this chili is three thus: three meats, three peppers, three types of beans.  This recipe is based on a recipe from Tyler Florence.

1/2 - 1 lb lamb, cubed

1 pound turkey

1-2 lbs. chicken breast, cubed

1 bag frozen onions and peppers (bell)

2 tbsp (heaping) minced garlic

3 jalapeno peppers, preferably smoked and diced

1 habenero pepper (or milder if desired)

1 tsp fresh ground pepper

1/2-1 tsp cayenne pepper

1 tsp chili powder

1/2-1 tbsp crushed red pepper

1 tbsp garam masala or 2 tsp chili powder with 1 tsp cinnamon 

salt to taste

1 box stock (I used chicken)

1 can kidney beans

1 can diced tomatoes

1 can tomato paste

1 can garbanzo beans (or other white bean of choice)

1 can black beans

1. In a large pot, sear lamb and then set aside.  In the same pot, brown turkey with salt and pepper and set aside.  Finally, in the same pan lightly brown chicken for 1-2 minutes and set aside.

2. Saute the onions, peppers, and garlic in the same pot that the meat was cooked until onions and peppers clear/soft.  Return meat to pot and mix ingredients.  Season with spices and continue cooking until fragrant.  (the measurements are approximates at best; I usually just sprinkle on the spices until it smells right)

3. When happy with the spices, add stock, kidney beans, tomato, and tomato paste.  Bring chili to a boil.

4. After chili has boiled for five minutes, return to a simmer and then add garbanzo beans and black beans (if you add then too early, they become mushy).  Cook for about 15-20 until chicken is cook through and then longer if time permits.

5. Serve with shredded cheese of choice.

*I sometimes add frozen corn returning to a simmer.  Fresh cilantro is a nice touch as well.  Please post your suggestions and your chili recipes here.