My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂
This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.
Yield: Serves 6 to 8
For the Chili:
- 1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
- 1 3/4 to 2 pounds ground turkey, preferably dark meat
- Kosher salt
- 2 T olive oil
- 2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
- 1 red bell pepper, cored, seeded, and cut into small cubes
- 3 T tomato paste
- 5 to 8 large garlic cloves, finely chopped
- 1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 (15-oz) cans black beans, rinsed and drained
- 1 (14-oz) can crushed tomatoes
- 1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
- 1 1/2 cups chicken stock
- 2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
- 2 T apple cider vinegar
- 2 tsp molasses or dark brown sugar
For the Toppings:
- sliced avocado
- chopped fresh cilantro
- grated cheddar
- diced red or white onion
- pickled jalapeños
- sour cream or Greek yogurt
- lime wedges
- In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
- Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
- Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
- Heat the oil in the same pot over medium to medium-high heat.
- Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
- Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
- Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
- Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
- Adjust the seasoning, to taste. Serve hot with toppings, as desired.