Beef and Turkey Chili

  • 1 lb lean ground beef

  • 8 oz lean ground turkey

  • 1 T olive oil

  • 2 large onions, coarsely chopped

  • 3 cloves garlic, finely chopped

  • 3 bell peppers

  • 2 T chili powder

  • 1 tsp ground cumin

  • 1 tsp coriander

  • 28 oz crushed tomatoes

  • lots of red pepper sauce

  • black pepper to taste

  • 1 tsp salt

  • 10 oz frozen corn kernels

  • 1 can kidney or black beans
  • Heat a Dutch oven over moderately high heat until hot. Add the beef and turkey and saute, stirring frequently, about 7 minutes or until the meat has lost its pink color and has released its juices.

    Remove from the heat and spoon the meat into a sieve set over a bowl. Allow all the fat to drain from the meat; it will take at least 10 minutes.

    Meanwhile, in the dutch overn, heat the oil over moderate heat. Add the onions and garlic and saute 5 to 7 minutes or until softened and golden brown.

    Stir in the sweet peppers, chili powder, and spices and cook about 5 minutes longer or until the peppers are slightly soft. Return the meat to the pan.

    Stir in the crushed tomatoes, hot red pepper sauce, salt and pepper and bring to a boil. Partially cover and simmer, stirring occasionally, 20 to 30 minutes or until the sauce thickens.

    Stir in the corn kernels and beans. Cover and cook about 5 minutes longer to heat through.