This Southwest style chili recipe is made with both turkey and ground beef! It's full of veggies and makes a satisfying meal for those cool weather evenings or anytime you're craving comfort food!
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Who doesn't love a big bowl of chili on a chilly day?
I made this chili even though our weather is still hot.
Why?
Because I'm the mom and I can! 😃
Seriously, can you even believe how often we have to cook for our families? Some days, a one pot meal is all I can muster!
The good news is that this chili is full of healthy, grass fed meats and veggies! It slow simmers all day so once the prep is done, there's nothing much left to do other than nibble on bon bons and recline on the sofa watching soap operas all day.
Haha, yeah right! That is not me at all!
...although bon bons sound awfully tempting 😊
This easy Southwest chili recipe is perfect for busy moms (and bloggers) who are running around all day, trying to keep the chaos under control!
In all honesty, I have a great chili recipe from my mom-in-law that I rely on. However, today I didn't have all the ingredients (and was too busy to run to the store) so I decided to improvise.
Normally my chili always has kidney beans and stewed tomatoes. Today I went with some more Southwest flavors, and it turned out great! I used black beans instead of kidney beans and a can of diced tomatoes with a small can of tomato sauce replaced the large can of stewed tomatoes.
I also added garlic, which usually doesn't make an appearance in my chili recipe. But I only had 1/2 of an onion, and decided to throw some minced garlic into the mix.
With a one-pot meal like this, unless you try something totally crazy, it usually works out! Simmering all day means the flavors meld and blend together. This recipe turned out so well that everyone gave it a thumbs up and I definitely plan to make it this way again! Keep reading for a printable recipe card.
Hence the blog post...now that it's written down, I can refer back to it as well!
Ingredients for Southwest Style Chili
(Serves 4-6)
- 1/2 onion, diced
- 3 cloves garlic, minced
- 4 celery ribs diced
- 2 jalapenos, ribs and seeds removed, diced
- 6 mini bell peppers, seeded and diced (or 1 bell pepper)
- 1 lb grass fed ground beef (I buy mine at Aldi)
- 1 lb ground turkey
- 1 14 oz can diced tomatoes
- 1 4 oz can tomato sauce
- 1 14 oz can organic black beans
- 2 tsp Worchestershire
- 1/2 cup beef broth
- 5-6 tablespoons chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4 tsp tumeric*
- 1/4 tsp red pepper (cayenne)*
- 3-4 grinds of sea salt
- 2-3 grinds of black pepper
- 1 Tablespoon oil
* I try to add these seasonings to most of my dishes because they're so healthy and good for you and full of health benefits!
Note: if you're sensitive to spicy foods maybe eliminate the jalapeno and use only 1/8 teaspoon of cayenne
How to make southwest style chili
- Dice veggies and add to 1 tsp oil in preheated Dutch oven(or other heavy pot that can be on the heat for hours). Sprinkle with salt and close the lid so veggies can steam and soften. Let them cook for 5-8 minutes.
- Add ground meat and break up with wooden spoon or ground beef masher.
- Cook, stirring occasionally, until meat is cooked through.
- Drain juices and oil.
- Add the remaining ingredients. Bring to boil, reduce to simmer and cook for 4-5 hours, allowing flavors to blend. Stir occasionally to prevent sticking.
I like to keep the lid on with the steam vent open. This keeps moisture inside the pot and prevents the chili from drying out until it's time to serve. Speaking of serving, you're missing out if you're not topping your chili with all the things! Read on to find out what our favorite chili toppings are!
What to serve with southwest chili
My mother-in-law says that when she was growing up, her mom served chili over mashed potatoes or rice. Weird, huh? But yummy!
We like to top this southwest chili with more south-of-the-border flavors like fresh tortilla chips (HEB makes the best!), jalapenos, avocado, sour cream and grated cheddar cheese.
It makes such a satisfying bowl of comfort food.
Speaking of bowls, these salad bowls from Sweese are new. They're 28 oz, which is very generous, and we love using them for soup, stew, pasta, and chili! They're big enough that they contain a healthy portion of food, with enough room so you don't make a mess!
And they have a fun shape, kind of oblong.
The most important thing is these bowls are big enough so you have room to really pile on the toppings! I like to stick tortilla chips around the edges of the bowl, right into the chili!
Oh man, get into my mouth right now!
I hope you try this recipe and let me know what you think of my southwest style chili!
Pin it to remember!
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FAQs
Because venison is a lean meat, the chuck does the work of adding more fat and richness to the chili. You could also combine chuck and ground turkey, or use ground sirloin and toss in a bit of bacon or sausage for additional smoky or spicy flavor.
Can ground turkey be substituted for ground beef in chili? ›
A traditional style chili that can be made with ground turkey or ground beef. I have made this recipe with ground beef and ground turkey, and they both have a similar flavor. Delicious with sweet corn bread and shredded Cheddar cheese.
What percentage of ground beef is best for chili? ›
Use lean beef, but not super lean meat. The best ground beef for chili has some fat, so 85% lean is ideal. Don't be tempted to use extra-lean beef or drain off the fat after browning the meat. The fat bastes the meat during cooking, which adds richness to the sauce and keeps the meat moist.
How do you make chili taste better? ›
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
What adds the most flavor to chili? ›
Try a little fenugreek, turmeric, garam masala, or sumac to layer in more complex flavors. Smoky paprika is my own personal favorite. Squash, pumpkin, or sweet potato: Traditionalists would scoff, but soft chunks of slightly sweet butternut squash or sweet potato are delicious in a smoky chili.
What is the secret to competition chili? ›
Additional Depth of Flavor
Ingredients like tomato paste, cinnamon, coffee and liquid smoke can all add flavor hints that will make your chili cook-off entry unique. Roast your vegetables and use broth or beer instead of water for even more flavor in your pot.
Is it OK to mix ground turkey and beef? ›
Try doing what smart cooks do: Mix ground turkey breast with lean ground beef to improve the taste and limit the saturated fat.
Can you mix ground turkey and ground beef? ›
Lately I've been really into mixing ground beef and ground turkey together to use for meatloaf, meatballs, etc. It still offers beefy flavor, which I love in those types of dishes, but the lean ground turkey breast lightens it up.
Does mixing ground turkey and ground beef taste good? ›
Season it a bit. I use 50/50 ground beef and ground turkey for most recipes calling for ground beef and it tastes fine to me. I normally add garlic powder (NOT garlic salt) and pepper. For a pasta bolognese sauce, I'll also add plenty of oregano and a bit more garlic powder.
Which onion is best for chili? ›
Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.
DO NOT DRAIN CHILI BEANS. (That's what thickens it up, I don't use tomato paste) add juice and all! Do Not drain Stewed tomatoes,diced tomatoes,or tomatoes with green chiles. Add all ingredients, and seasoning, mix.
When making chili do you drain the beans? ›
Too much liquid will thin your chili
The same holds true for using canned beans in chili. According to Taste of Home, you should typically drain canned beans before adding them to your pot of chili. All that liquid can seriously water the chili down, diluting all its flavors.
What liquid is best for chili? ›
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
Does chili need tomato paste? ›
Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions.
Do you cook onions or meat first for chili? ›
In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.
What cuts of beef best for chili? ›
Like other slow-cooked braises, the best cuts of beef for chili are chuck roast and bottom round roast. Both are inexpensive, tough cuts that are transformed into full-flavored, tender bite-sized bits after a slow, steady simmer.
What is the most popular meat in Chile? ›
Popular meats in Chile:
- Chicken: Chicken is a versatile meat used in many Chilean recipes. ...
- Other meats like rabbit and goat are an essential part of regional dishes.
- Beef: Beef is a staple in Chilean cuisine and is used in various traditional dishes.
Luckily, there isn't a right or wrong answer. Beef broth adds a hearty, robust flavor, while chicken broth brings a lighter, more delicate taste. Veggie broth or organic mushroom broth is a great option for those who prefer a plant-based chili.
Does traditional chili have meat? ›
The ICS defines Traditional Red Chili as "any kind of meat, or combination of meats, cooked with red chili peppers, various spices, and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed."
