Feeding a crowd? You’ll love this turkey and beef chili recipe and leftovers taste great too. The beer in it really takes the flavor to the next level!
I should begin by saying I never, ever, ever make chili the same way twice. I’m not one of those people who has a “tried and true” recipe or one I’m known for. My white chili? Different story. (By the way, there’s a link to that famous white chicken chili at the end of this post.)
Don’t get me wrong–my chili is always good (if I do say so myself), it’s just not one of those meals where I take the time to be particular about things. If I had red peppers in the house, they are going in. If they happen to be green? No biggie, it will still taste great! Beer in the fridge? Better believe that’s going in. Especially these pregnancy days! I had a bottle of Shiner Bock (which I love) staring me in the face for weeks every time I opened the door.
“Hahaha you can’t drink me…”
Temptation be gone! I might not be able to drink you, Mr. Shiner Bock, but I can cook with you and EAT you! HA. Who is laughing now?
Making chili is the same general process each time but it always varies a bit depending on what veggies and meat I have available. And I never, ever measure spices unless I have to.
However, I decided to turn over a new leaf and actually measure things this time to share with you all. Note: the spice is mild, so feel free to amp it up if you like it a little hotter.
For this chili recipe, I use a combination of beef and lean turkey for lots of beefy flavor but with less fat. You’ll find lots of tomatoes and beans in there, with bell peppers and onions. I even throw in some carrots for some added veggies and to add just a bit of sweetness.
Looking for different takes on chili? Try:
- 1 tablespoon olive oil
- 2 pounds lean ground beef (see note)
- 1 cup diced yellow onion, ¼ inch dice (1 medium onion)
- 1 cup diced green bell pepper, ¼ inch dice (1 bell pepper)
- 1 cup diced red bell pepper, ¼ inch dice (1 bell pepper)
- 1 cup diced carrots, ¼ inch dice (about 2 large carrots)
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground pepper
- 1 bottle (12 ounces) beer (Shiner Bock or Modelo Negro are good choices)
- 2 tablespoons chili powder, more to taste
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika, more to taste
- ⅛ teaspoon cayenne pepper, more to taste
- 2 tablespoons tomato paste
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 bay leaf
- Optional toppings: sour cream (or plain Greek yogurt), avocado, cilantro, green onions, sharp cheddar, oyster crackers, crushed tortilla chips
- In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add ground beef, season with salt and pepper and break up into pieces. Add onion, peppers, carrots and continue to brown all ingredients until meat is almost cooked through.
- Add spices and continue to cook for about one minute. Add tomato paste and stir until combined. Add beer and scrape any brown bits off the bottom of the pan. Add beans, tomatoes, and bay leaf. Bring to a boil and reduce to a simmer.
- Continue to simmer uncovered for at least an hour, or until vegetables are tender. If it is too thick for your liking, add water to thin out a little.
- Taste before serving and add more salt and/or cayenne, as desired.
- Makes about 12 cups. A serving is one generous cupful.
- You can use ground turkey (93% lean) instead of beef if you want. I like to do half beef and half turkey.
- This recipe is very versatile. Add different beans, a different beer, no beer (sub beef broth), whatever you want! No carrots? No biggie–I just put them in for extra veggies.
- If you’re not feeding a crowd – no worries! This freezes GREAT!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.