Do you have those go-to recipes in your head that you can just make with your eyes closed? You know that pinch of this and a dash of that are the perfect measurements, no need for measuring cups or recipe cards. That’s my chili recipe — honed over the years to be both classic and at the same time totally unique to me. For example, I alway do half beef, half ground turkey — you still get the flavor of the beef but it cuts down on fat; I also feel strongly that all chili should be made with tasty golden kernels of corn (fire roasted is the way to go!) and simmered for hours in a sturdy cast iron dutch oven (I love our Martha Stewart one.). And my secret ingredient — a trick my dad taught me as a kid — is to add a can of baked beans into the mixture for a little punch of sweetness to balance out the spice.  A  few weeks back my sister pointed out that even though I make this 2x a month all winter long, I never posted about it before on the blog. So here it is, finally written in stone for her to use (and hopefully you too!). Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset

Classic Chili Recipe.
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  • Olive Oil
  • 1 Medium Yellow Onion, diced
  • ½ Medium Red Onion, diced
  • 3 Cloves of Garlic, minced
  • 1 lb of Ground Beef
  • 1 lb of Ground Turkey
  • 14 oz of Crushed San Marzano Tomatoes
  • 14 oz of Black Beans
  • 14 oz of Red Kidney Beans
  • 14 oz of Cannellini White Beans
  • 2 cups of Fire Roasted Corn (try Trader Joes frozen!)
  • 8 oz of Original Baked Beans
  • Chili Spice Mixture (Chili powder, garlic powder, onion powder, cayenne pepper, paprika, ground cumin, sea salt, and black pepper -- add about a ¼ tsp of each, and then taste to flavor -- if you like it spicier add more chili powder!)
  • Tabasco Sauce
  • Garnishes (pepper jack cheese, scallions, minced red onions, sour cream)
  1. In a 6-quart cast iron dutch oven, heat 1-2 tablespoons of olive oil and drop in the yellow and red onions when the pan is warm.
  2. Sauté onions for 5 minutes, until they begin to soften. Add in garlic, combine for 1 minute.
  3. Push onion mixture to the edge of the pot and add in beef and turkey; cook until brown.
  4. When meat is browned, fold in chili spices and fully coat mixture. When fully coated add in crushed tomatoes and continue to combine.
  5. Pour all beans and corn into the pot and add a few dashes of Tabasco to taste, stir to combine.
  6. Simmer for 2-3 hours and enjoy with toppings -- Pepperjack cheese or cheddar and fresh scallions are a must!