Brandon and I made this chili over the weekend, and it was awesome. Brandon recently moved to San Francisco, and I was in town visiting for the weekend. We've started a tradition, where very time I visit, we cook a Sunday meal together. It's normally a bigger meal, so that he can enjoy the leftovers during the week. We hadn't made chili in a while, and we wanted to incorporate some fresh veggies and flavors from California to make this version extra special. The spice mixtures below are based on our preference- if you like things more or less spicy, play around with the measurements to suit your taste buds!
Ingredients:
1 lb. ground turkey (light and dark meat)
12 oz. can unsalted crushed tomatoes
12 oz. can diced tomatoes
2 cans kidney beans, rinsed and drained
1 ear corn, kernels removed
2 onions, diced (set aside 1/4 for garnish)
3 green onions, white and green parts diced
1/4 jalapeƱo, diced (you could also add a roasted poblano if you can find them)
4 dashes Worcestershire sauce
6 good shakes of Cholula or your hot sauce of choice
Spices:
4 tbs. cumin
1/2 tsp. red pepper flakes
at least 4 tbs. chili powder
salt and pepper to taste
Garnish:
shredded extra sharp cheddar cheese
dollop of Greek yogurt (instead of sour cream)
1/4 cup diced cilantro
diced raw onion
hot sauce (we prefer Cholula)
avocado