Chili with a nice combination of spicy and sweet - and top-8-free besides!
Ingredients: 1 lb. ground turkey 1 lb. ground beef or venison 1 lb. beef stew meat 2 large pablano peppers 2 Serrano peppers 1 habanero pepper 1 large onion, chopped 1 medium apple 1 - 32 oz can of crushed tomatoes 1 - 5 oz. can tomato paste 2 cups water 1 - 10 oz. can corn 1 - 48 oz. can dark red kidney beans 1/2 - 1 cup chili powder 1/4 cup cumin 2 tsp. Cinnamon salt black pepper
Instructions: Brown all the meat in a large stock pot, season with some of the chili powder and salt and pepper. While the meat is browning, put the peppers on a baking sheet and drizzle with a little oil (about 1 tablespoon). Place in the oven about 5 inches from heat and broil/roast until the outside blisters, rotating to get all sides.
Transfer cooked meat to a paper towel to drain. Add the chopped onion to the pot, cook until just translucent. Peel and chop the apple and add to the onion, cook a few minutes. Add about half of the spices to the pot. Stir.
Remove the peppers from the oven and place in a bowl and cover with plastic wrap, this will help remove the skin. Remove the skin and seeds and chop peppers, add to the onion and apple mix.
Transfer the meat back into the pot, along with the can of tomatoes, water, tomato paste, corn and beans. Let simmer and add the remaining spices. The longer is cooks, the more the flavors will merry. Cook for at minimum 2-5 hours.
Note: all spices and pepper types can be edited for your heat tolerance.
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