The end result? A smooth textured, well-balanced, mild chili.
Makes a good-sized pot (8 cups?)
2 carrots, peeled and rough chopped
2 stalks celery, rough chopped
1 red bell pepper, seeded and rough chopped
1 green bell pepper, seeded and rough chopped
2 medium onions, rough chopped
2 cloves garlic, rough chopped (or more to taste)
3 tbsp olive oil
1/2 can tomato paste
2 14oz cans diced tomatoes
1.5 lbs ground turkey
3 tbsp chili powder
3 tbsp garlic powder
2 tbsp cumin
1 tbsp paprika
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp chipotle en adobo puree (just puree contents of a can!)
2 tbsp balsamic vinegar
1 tbsp worcheshire sauce
2 tsp salt
1 tsp white pepper
1 tsp black pepper
1/2 tsp mesquite smoke seasoning powder
2 cups pork stock*, or chicken stock, or water (* leftover from carnitas)
- In food processor, pulse all vegetables until finely ground (like a sofrito)
- In large pot, heat olive oil over high heat until almost smoking
- Add tomato paste, and stir for 15 seconds.
- Add sofrito, and cook over high heat for 5 minutes, stirring only once at 2.5 minutes
- Turn heat to low
- Process tomatoes in food processor, and add to pot.
- Add turkey at once, and stir/beat to make into a "meat paste".
- Add remaining spices & seasonings, and stock at once.
- Turn up heat to high, heat until boiling, and cook over medium heat (bubbling thoroughly) for 1 hour, stirring occasionally.
- Adjust seasonings.
- Remove from heat, and serve.
- Once cool, refrigerate. It will taste better the next day!