Adam Grossman's Sunday Chili

Cook time: 3 hours on stove


Prep Time: 1 Hour

Ingredients

Base

• 2 oz. vegetable oil
• 1 large yellow onion (diced)
• 3 cloves garlic (minced)
• 1 lb ground turkey (1 inch chunks - optional)
• 3 bell peppers - yellow, red, green (strips)
• 2 Serrano chilies (diced)
• 5 green chilies (diced)
• 5 large ripe tomatoes or 26.5 oz. canned diced tomatoes (diced and peeled) 
• If freshly peeled tomatoes add 1/2 tsp. salt and let stand for 15 minutes - this will pull some of the liquid out of the tomatoes and season them
• 16 oz. red kidney beans
• 12 oz. black beans
• 12 oz. Cannelloni beans
• 2 carrots (optional)
• 2 potatoes (optional)

Seasoning

• 1/2 cup Jim Beam bourbon
• 1/4 cup brown sugar
• 1 beef bullion cubes
• 2 Tbs. chili powder
• 1 Tbs. chipotle powder
• 1 Tbs. cumin
• 2 california bay leaves
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika 
• 1/4 tsp. all spice
• 1 tsp. Ketchup

Garnishs

• sour cream
• cheddar cheese
• cilantro

Cooking:

1. In a large pot, saute onions and garlic in oil over medium-high heat until translucent (5 min.)
2. Brown ground turkey for about (5-7 min.)
3. Add bourbon and brown sugar, and allow the alcohol burn off (5-7 min.)
4. Reduce heat to medium and add all peppers and cook until they begin to sweat (7-10 min.)
5. Stir in all seasoning except for ketchup
6. Stir in all tomatoes 
7. Drain and wash canned beans and add them to the pot
8. Cover and simmer on medium-low stirring occasionally to keep bottom from burning (~90 min.)
9. Add potatoes, carrots and ketchup and continue simmering (~75 min.)
10. Serve with cheese, sour cream and/or cilantro (and beer)