We had friends over for dinner on Saturday night and it was a fairly cold & rainy day so I decided to make a big batch of chili. I used ground turkey and turkey Italian sausage for a change and absolutely loved it. My house smelled amazing throughout the day while this chili simmered on the stove. I served this chili with Sweet Honey Corn Bread and my House Salad for a delicious and filling dinner. The adults all really enjoyed the chili and the kids seemed to think it was “okay”. I had leftovers for lunch today and the flavor was amazing!
Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain. Remove the stems and seeds of the peppers then dice them up.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the ground turkey and the turkey Italian sausage, removed from casings, to the Dutch oven. Mash the mixture well with a potato masher until it’s in a very small crumble. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.
Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.
Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions. Serve immediately. Enjoy.