This might be one of the most popular recipe from my first cookbook Eat Happy. Technically it’s more of a Cincinnati style chili, especially with the addition of dark chocolate, but I married a man from Pittsburgh, so I call it Pittsburgh Chili. Also there’s no added sugar, so it’s technically a low carb chili. It originally appears in the book using ground turkey, but you can use whatever ground meat strikes your fancy. These days I almost always make it using grass-fed ground beef as that’s now more widely available. We eat this chili three times a month during the winter. I’m not saying you have to eat it that often, but you just might want to.
- To take this recipe to the next level, substitute one jar of Eat Happy Kitchen Tomato Basil Marinara in place of the canned tomatoes and tomato paste, plus omit the bouillon, and you’ll thank me later, I promise!
- Also, if you can’t find bouillon without weird ingredients listed on the label, just use extra salt for flavor.
- As mentioned above, use whatever meat/protein you’d like.
- 2 tablespoons olive oil
- 4 celery stalks thinly chopped
- 2 garlic cloves minced
- 1 large brown onion finely chopped
- 2 pounds organic ground turkey or beef highest fat content possible
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ground black pepper
- 3 14- ounce cans organic diced tomatoes puréed in Vitamix®
- 1/2 of a 6-ounce can organic tomato paste
- 1 tablespoon red wine vinegar 1 chicken bouillon cube
- 1/2 ounce dark chocolate finely chopped
- For extra veggies you can add:
- 4 oz can artichoke hearts drained and chopped (rough tops cut off and discarded)
- 2 zucchini sliced
- For garnish:
- 2 cups grated Colby Jack or cheddar cheese Crème fraîche or sour cream
In a large pot, Le Creuset, Dutch oven, or slow cooker, heat olive oil. When shimmering, add the celery, garlic, and the chopped onion and sauté until softened. Add turkey, breaking up lumps of meat, until it loses its pink color.
Mix together chili powder, salt, cinnamon, basil, oregano, allspice, cumin, and pepper in a little bowl until well blended. Add this dry spice mix to the turkey. Cook and stir for about a minute.
Add the puréed tomatoes, tomato paste, red wine vinegar, the optional veggies, bouillon cube and the chocolate. Bring to a boil, then reduce heat to low. Cover and let simmer for about an hour.
Uncover and stir, letting chili simmer for another 1/2 hour.
Place the grated cheese and crème fraîche in separate bowls. Serve chili and let everyone choose their own toppings.
If Making In A Slow Cooker:
Sauté the onions, garlic, and celery, then brown the turkey in a sauté pan. Mix together all dry spices in a little bowl until well blended. Add the dry spice mix to the turkey, cook and stir for about a minute. Transfer mixture to the slow cooker and add the remaining ingredients, stir. Cook on the high setting for 2 hours. Serve.