Southwest-style Chili

Equipment List


  • 5.5 qt Dutch oven or large heavy-bottom pan
  • Hamburger masher

Ingredients


  • 1 T olive oil
  • 1 large red onion
    -diced
  • 2 poblano peppers
    -diced, can use raw or roasted
  • 1 red pepper
    -diced
  • 2 jalapeños
    -seeded & diced
  • 1 T sea salt
  • 1 t pepper
  • 1 lb ground sirloin
    -Can substitute lean ground beef
  • 1 lb ground turkey
    -Can substitute ground chicken
  • 3 cloves garlic, minced
  • 1 T white wine
  • 1 can black beans
    -rinsed and drained
  • 1 can small white beans
    -Navy or cannellini work well. Rinsed & drained
  • 14 ounce can tomato sauce
  • 1 c tomato juice
  • 15 ounce can petite-diced fire-roasted tomatoes
  • 3/4 c beef stock
  • 2 T Worchestershire sauce
  • 1 T chili powder
  • 1 T garlic powder
  • 1 T smoked paprika
  • 1 t cumin
  • 1/4 t cayenne pepper

Preparation Instructions


  • Dice veggies and measure out all ingredients.
  • Mince garlic
  • Rinse and drain beans

Cooking Instructions


Cooksy will guide through the cooking instructions.
  • Preheat to 185°F
  • Add 1 T olive oil to pan
  • Add 1 large red onion to pan
  • Add 2 poblano peppers to pan
  • Add 1 red pepper to pan
  • Add 2 jalapeños to pan
  • Stir ingredients
  • Add 1 T sea salt and 1 t pepper to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 1 lb ground sirloin to pan
  • Add 1 lb ground turkey to pan
  • Mash and chop ingredients, breaking up meat
  • Stir ingredients
  • Add 3 cloves garlic, minced to pan
  • Stir ingredients
  • Stir ingredients
  • Add 1 T white wine to pan
  • Stir ingredients
  • Add 1 T chili powder to pan
  • Add 1 T garlic powder to pan
  • Add 1 T smoked paprika to pan
  • Add 1 t cumin to pan
  • Add 1/4 t cayenne pepper to pan
  • Stir ingredients
  • Add 1 can black beans to pan
  • Add 1 can small white beans to pan
  • Stir 2 T Worchestershire sauce
  • Stir ingredients
  • Add 14 ounce can tomato sauce to pan
  • Add 15 ounce can petite-diced fire-roasted tomatoes to pan
  • Stir ingredients
  • Add 3/4 c beef stock to pan
  • Add 1 c tomato juice to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Note: At this point, your recipe is done and can be served. But if you have time, let it simmer for more time. This really lets the flavors develop and the sauce thicken.

Finishing Instructions


  • Serve with freshly grated cheddar cheese, tortilla chips, avocado, cotija cheese, or whatever you like.
  • This recipe makes great leftovers and freezes beautifully. When reheating, you can add a little beef stock to thin the chili out a bit if you prefer a little more liquid.

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