Ground turkey, onion, tomatoes, rice, and cheese are the main ingredients in this dish for orange bell peppers. For a party, serve it as an appetizer with miniature bell peppers. Whatever you have, add some color. Use any herb to improve the appearance and flavor, such as cilantro or parsley. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 25 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 55 mins |
| Servings: | 8 |
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 large onion, chopped, divided
- 1 green bell pepper, chopped
- 1 habanero peppers, seeded and minced
- 2 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced
- 3 tablespoons chopped green onion
- 3 (15 ounce) cans chili beans
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 (12 ounce) bottle lager-style beer
- 1 cup water
- 2 tablespoons cornmeal
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 tablespoon salt
- 1 ½ teaspoons ground black pepper
- 1 cup shredded Cheddar cheese
Instructions
- Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Meanwhile, heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion plus the green pepper, habanero pepper, jalapeño pepper, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
- Stir drained meat into onion mixture along with green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
- Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 12 g |
| Protein | 36 g |
| Saturated Fat | 9 g |
| Sodium | 2182 mg |
| Sugars | 12 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This is my official chili. I omit the habanero, jalapeno and do not add chilli powder as my family are not a fan of the heat. I do add more cumin because I like the bitter taste it lends to the pot. Do not miss the cornmeal and beer. Gives it a nice mealy texture and the yeast tang works well. It does take a minute to throw together but it is worth it. Tastes phenomenal the next day. I also make this as my go to meal when I have to cook for the masses.
Love this recipe and have used it for years. Adding a small amount of the dry spice mix to the meat while browning makes a big difference. Additionally, I use a few more jalapenos, but omit the habanero.
This is my go-to chili recipe. I’ve made this too many times to count, I’ve adjusted it a bit and it always turns out great. If I’m making it for folks who don’t like spice I omit the jalapeños, but I’ve also tried various peppers to turn up the heat. The only real change I make is that I leave out the water!
my favorite chili (no beans in my chili)
This recipe has won me a Best Overall Chili trophy at my work’s Chili Cook Off two years in a row. I use red kidney beans and black beans in addition to the chili beans, and I often can’t find a habanero pepper so I use three jalapeno peppers. Otherwise I keep it exactly. Fantastic, wonderful, my go-to chili recipe. =0)
I made this for a neighborhood chili cook off and won first place out of 13 pots! only changed green pepper to yellow and used Miller lite beer rather than a lager. Amazing!
You can’t go wrong with this recipe. For those of you that need to have a milder heat chili . Just clean your peppers and soak them in 7-Up (not diet) from 20-40 min. The longer you soak the milder they get. Tip: DO NOT drink the 7-Up afterward, it will hurt youuuuuuu! hahaha
The only change I made was adding fresh, finely minced garlic in addition to the powdered dried garlic – tasty recipe, I’ll definitely make again.
The best chili! Go Cougs!
Good tailgate chili
I’ve made this a few times thru out the years. I have one picky family when it comes to food. And everyone absolutely loved this recipe as is. Honestly, I wouldn’t change a thing, it’s awesome just like it is!
Loved it, will be making it again!
This was very good, but very hot – and that was without the habanero pepper! I used the 2 jalapenos and also used only 2 instead of 3 cans of beans which were plenty. Also used 2 lbs ground beef/no pork.
I love this recipe, I made it exactly how the recipe said except I didn’t have cornmeal. I ground some dry sourdough bread and used that instead. Also didn’t have the hot hot chilies but otherwise the best chili I have ever made. Thanks
Made a triple batch for a Tailgate party. I did make a couple of changes due to guest sensitivities. I substituted beef stock for the beer, halved the amount of jalapeno, and eliminated the habanero and cayenne pepper. I served chopped jalapenos on the side for those who like more spice. It was delicious, everyone raved about it. Definitely make it a day or two ahead of time, it only gets better. This is now my go-to chili recipe!
Very good recipe. Replaced my original 40 year old chili recipe. Didn’t have the raw jalapeños but thought the tame, jarred ones worked well.
This is the ONLY chili recipe I use now!
This is my go to chili recipe. Everyone loves it! The only thing I add to the recipe is some Goya chipotle in adobo sauce and omit the cayenne. I like the smoky heat of the chipotle chili’s. This chili is amazing!
Delicious! Will definitely make this chili again.
GO COUGS
Awesome recipe!!! Thank you for sharing