Like chocolate, the chile peppers that give chili its name and flavor come from Mexico. By assembling the many ingredients below and allowing them to cook together over low heat, you can easily imagine earlier versions of this Mexican stew (despite a few modern concessions). The cocoa powder adds depth and earthiness to the spicy indigenous flavors. This is a big batch and serves 15 people. You can also freeze it.
Recipe information
Yield
makes 15 cups chili
Ingredients
Preparation
Step 1
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for a minute or two until the edges start to brown. Add the onion, chile, and scallions and sauté for about 2 minutes, or until they soften. Add the ground beef and turkey and cook for about 8 minutes, or until brown. Drain off the excess fat and transfer the mixture to a big pot. Add the tomatoes, kidney and pinto beans, salsa, chili powder, cocoa powder, cumin, salt, pepper, and hot sauce. Allow the mixture to simmer over low heat for about 20 minutes. Taste and adjust the seasonings. If you have an immersion blender, you can use it here to create a smoother chili. Either way, allow the chili to simmer over low heat for another 30 minutes. Add half of the cilantro and reserve the rest to use as garnish for individual servings.
Step 2
Serve hot with the cheese, sour cream, and the remaining cilantro on top.
