5 Alarm Chili
Well, the truth is, this is more like 3 alarms! But all you need to do is add extra jalapeno’s to make it really, sweat dripping off your face, burning hot. (Isn’t that what 5 alarm means??) Either way, this is a spicy chili, with a less chunky, more blended texture (vs. the chunkier White Chicken Chili 10/09). I like to pile on the toppings for added textures and some cooling flavors (like avocado, cheese, sour cream, etc.)
I made this for my sister-in-law Rachel, (who is due any day) hoping that the spice would produce a baby! No such luck, but here is a chili recipe out of it ☺
5 Alarm Chili
¼ cup vegetable oil
32 oz ground lean turkey (or beef)
3 medium yellow onions, chopped
3 jalapeno’s, minced
3 carrots, peeled and chopped
3 celery stalks, chopped
3 zucchini’s grated
2 cans kidney beans
2 cans black beans
1 28oz diced tomatoes
8 cups turkey stock
2 Tbs cumin
2 Tbs chili powder
1 Tbs plus 1 tsp kosher salt
In a large heavy pot, heat the oil over medium heat. Add the turkey, and gently break up the turkey while it is cooking. When the turkey is about half way cooked, add the onion, garlic, celery, carrot and zucchini. Stir to combine and let cook until the vegetables are getting soft, about 5 minutes.
Add the beans and the tomatoes. Add the stock and cook for 10 minutes over medium-high heat.
Put the lid on the pot, and simmer on very low for about 45 minutes.
When the chili is done cooking, turn the heat off.
Puree with an immersion blender until thick and somewhat smooth (not completely, you want some texture!).
Now is when I start to season the chili. Add the cumin, chili powder and salt. Adjust the spices to suit your tastes. If you want it more spicy and you did not use extra jalapeno’s, you can add cayenne at this point.
Serve with garnishes and enjoy hot!