I have been working on this chili recipe for quite awhile. There is something so easy about chili and then again there are so many different takes on it that it’s really a little overwhelming to discover what works for you! I’m pretty content that this is a balance between healthy and “meaty manly.” I just took this to a Superbowl party and it was gone in a snap! Why does it make me so happy to feed people? Must be the Italian mama bear in me…

If you have never made chili before, WEAR GLOVES when cutting up the jalapeno pepper. The first time I did this, I made the amateur mistake of bare handing it and the skin on my poor fingers was burning for days afterwards… laugh all you want, but I share only to spare you pain.

Bri’s Turkey and Beef Chili

1 tbsp olive oil

1 1/2 cups small diced sweet onion

1 tbsp minced garlic

1/4 - 1/2 cup yellow bell pepper

1 green jalapeno (1/2 seeds removed), diced

1 lb ground lean turkey

1/2 lb ground lean beef

1 28oz. can crushed tomatoes with their juices

1 16oz. can red kidney beans, rinsed and drained

1 16oz. can pinto beans, rinsed and drained

1 1/2 tbsp chili powder

1 tbsp brown sugar

2 c. low sodium chicken stock

1/2 tsp garlic powder

2 tsp salt (maybe more depending on taste)

1 tsp ground black pepper

1 tsp dried basil

1/2 tsp dried oregano

In a large dutch oven, sautee onions, peppers and garlic until translucent. Add meat and cook until browned. Add all other ingredients, stir well and simmer for at least 1 hour, stirring occasionally, checking for seasoning. Serve with shredded cheddar, sour cream and chopped chives.