• 2 lbs ground turkey (DO NOT use ground turkey breast) or ground beef
  • 15 oz can pinto beans (or 2 cans if you really like beans)
  • 28 oz can San Marzano whole peeled tomatoes
  • 4 tablespoons tomato paste
  • 1 tablespoon ketchup
  • ¼ cup white or red wine (or chicken stock) 
  • 1 & 1/2 cups low sodium chicken stock/broth
  • 3-4 cloves garlic, crushed & minced 
  • 2 medium or 1 large onion, diced
  • 2 medium or 1 large carrot, diced
  • 2 large celery stalks, diced

Spice Mix:

  • 1/4 cup (4 tablespoons) ancho chili powder (fresh is best, do not skimp on quality, this will be the main flavor for the chili)
  • 1 & 1/2 teaspoons chipotle chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon unsweetened cocoa powder
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon cayenne (this is optional b/c it’s already really spicy)
  • 2 & 1/2 teaspoon coarse kosher salt, or 1 & 1/4 teaspoon fine table salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon MSG/Accent (optional)

You can skip the step that involves cooking the meat in a separate skillet and add the meat to the dutch oven with the veggies, but this will take considerably longer to cook off all the moisture in order to get some good browning on the beef. 
You can also puree the whole tomatoes in the can with an immersion blender if you prefer a smoother sauce and don’t want to bother with crushing the tomatoes after cooking.

  1. Make Mirepoix from onion, carrot, and celery: dice each, using a ratio of two parts onion, one part carrot, one part celery. 
  2. Heat large Dutch oven over med-high heat and add 1 tablespoon oil. Once oil is near smoke point, add veggies and sauté until veg is soft and onions turn translucent, about 10-15 min. 
  3. While veggies are cooking, mix all spices together in a small bowl and set aside. 
  4. After mixing spice mix, heat cast iron skillet (do not use non-stick) over high heat. Once hot, add turkey/beef and break up meat into small pieces. 
  5. Cook turkey/beef mostly undisturbed, allowing all moisture to fully evaporate. Keep cooking until only fat remains and it begins to sizzle and meat deeply browns, 15-20 min. 
  6. Once veggies have softened, lower heat to medium, add garlic and tomato paste, stir to coat. Cook until tomato paste begins to stick to bottom of dutch oven, about 10 min. 
  7. Preheat oven to 300°F
  8. Once meat is dark brown, scrape out all meat into dutch oven with veggies. 
  9. Add white or red wine (or chicken stock) to skillet to deglaze the bottom of the pan, scraping up all brown bits from the pan, and then add to veggies. 
  10. Add all spice mix to meat & veg, stir in and let spices cook for about 5 min.
  11. Add chicken stock, tomatoes, and ketchup, stirring and scraping up any stuck on bits from the bottom of and sides of dutch oven. Bring to simmer. 
  12. Cover dutch oven, transfer to oven, cook for one hour at 300° or two hours at 275° 
  13. Drain beans, add to dutch oven for the last 15 minutes of cooking. Using a wooden spoon, crush up any remaining chunks of tomatoes. Continue cooking for final 15 minutes. 
  14. Taste for salt and adjust as needed. 

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