Ingredients
|
Drizzle of olive oil
1 Portuguese sausage, ideally Gouvea or Silva brand sliced into circles and then quartered 3-4 cloves of garlic, finely chopped 1 pound ground turkey, ground beef is OK too 2 onions, chopped 2 (14-15 ounce) cans diced or crushed tomatoes (or one 28 ounce can) 1 (15 ounces) can of black beans, rinsed and drained |
4T chili powder
2T cumin 1-2T sugar 1-2T Worcestershire sauce Optional but highly recommended Shredded very sharp cheddar cheese Sour cream Avocado or guacamole |
What To Do
|
To prep, rinse and drain the black beans until the thick liquid is gone, and set aside
In a dutch oven or soup pot, add a bit of olive oil. Cook garlic and Portuguese sausage until the Portuguese sausage is browned and crispy. Add turkey, smashing up as you go, until it is no longer pink, and most of the liquid has evaporated. Add onions. Add everything else. Add sugar and Worcestershire to your taste. Simmer for at least 15 minutes, and ideally, 2-3 hours. |
|
Notes and Talking Story
- To get to this recipe, I played with three different chili recipes, two soup recipes, and tried (among other spices) curry powder, cinnamon, shoyu, Bulldog Tonkatsu sauce, and vinegar.
- Plus, I asked all-knowing, but not so good at filtering, Aunty Google, and had my very tolerant yet supremely opinionated household cast their votes.
- You'll notice that there are crackers in this chili picture. This can be a chili-and-rice kind of chili, but usually, we eat this "American style" with cornbread, crackers, or chips, and top with cheese, sour cream and avocado.
- For chili and rice, we go with Zippy's style chili.
