A comforting and flavorful chili recipe perfect for gatherings or a cozy family dinner.
Heat a large skillet over medium heat and add the ground beef and turkey.
Break the meat into small pieces as it cooks for even browning.
In a dutch oven, heat the olive oil over medium heat and sauté the onion and bell peppers until softened.
Stir frequently to prevent the vegetables from sticking to the bottom.
Add the garlic to the sautéed vegetables and cook for an additional minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the diced tomatoes, kidney beans, and pinto beans, mixing well.
Drain and rinse the beans before adding to reduce excess sodium.
Add the cooked meat to the dutch oven and mix with the vegetable and bean mixture.
Ensure the meat is fully cooked before adding to the pot.
Season the chili with chili powder, cayenne pepper, cumin, salt, and black pepper, stirring to combine.
Taste and adjust the seasoning as needed for your preference.
Reduce the heat to low and let the chili simmer for 1.5 hours, stirring occasionally.
Cover the pot partially to prevent splattering while allowing the chili to thicken.
Serve the chili hot, garnished with shredded cheddar cheese, sour cream, and chopped green onion.
Serve with a side of cornbread or tortilla chips for a complete meal.
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