There are very few times in my life that my oldest brother has deigned to compliment me. He's just not that sort of guy.
However, for our housewarming party 3 years ago, I made my particular version of chili. It's not soupy like Cincinnati chili, it's not made with chunks of meat like Texas-style chili. It's sort of in-between. My brother took a spoonful, looking dubious. His eyes widened, and he helped himself to a bowl, saying "This is excellent. Really great chili!" He liked my BBQ Beef Sandwiches better, but, as he said "If those were at the house, this is on the right street."
1 lb ground turkey
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans diced tomatoes, undrained
1 can (15 oz.) tomato sauce
2 tbs. ancho chili powder*
2 tsp. ground cumin
1/2-3/4 tsp. kosher salt
1/2-3/4 tsp. freshly ground black pepper
1 can black beans, drained and rinsed
Cook ground turkey in 12" skillet over med. heat, stirring occasionally, until brown; drain. While turkey cooks, add onion, tomatoes and spices to the crockpot and mix well. Mix turkey and remaining ingredients in with the tomatoes. Cover and cook on LOW 6 to 8 hrs. (or HIGH 3 to 4 hrs.) or until onion is tender. Add in can of black beans. Cover and cook on HIGH for 15-20 min. or until slightly thickened.
* This is not the chili powder you find in the grocery store, which is actually a blend of spices. This is pure, ground ancho peppers. Follow the link to The Spice House for my source. If you can't get it in time and have to use regular store-bought "chili powder", reduce the amount of cumin, salt and pepper to compensate.