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Sunny's Game Day Chili

4.6(11)

by Sunny Anderson·published 2015-05-30

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Main Dish

Servings

(8–10)

Total time

—

Calories / serving

1034 kcal

Ingredients (25)

serves

2 tablespoons vegetable oilvegetable-oil
1 large onion, choppedonion
1 jalapeno, seeded and choppedjalapeno
Saltsalt
1 pound uncooked or fresh Mexican chorizo (about 4 links)
2 cloves garlic, slicedgarlic
1 tablespoon ground cumincumin
1 tablespoon dried oreganooregano
1 tablespoon chili powderchili-powder
1 teaspoon dried thymethyme
1 teaspoon Hungarian or hot paprikapaprika
1 teaspoon red pepper flakesred-pepper-flakes
4 Roma tomatoes, seeded and choppedtomato
2 tablespoons tomato pastetomato-paste
2 pounds ground turkeyground-turkey
2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet)
2 cups chicken stockchicken-stock
1 tablespoon hot sauce (recomended: Frank's Red Hot)
1 (3-inch) cinnamon stickcinnamon
Freshly ground black pepperpepper
2 teaspoons fine-ground cornmealcornmeal
20 blue corn tortillasblue-corn-tortillas
Vegetable oil, for fryingvegetable-oil
2 (15.5-ounce) cans cannellini beans, rinsed and drainedcannellini-beans
Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves choppedcream

Instructions (4 steps)

01In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
02Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
03Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
04Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.

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