I know your chili is fantastic, too, and chili is as personal as a dialect.  But I’m sharing this because people eat this chili and say, “Wow, this is really good.”  And then I smile.

So this is how you do it – brown, season with salt and pepper your beef and turkey, deglaze with red wine and remove into a stainless bowl.

In the same pot drizzle olive oil and sautee plenty of onion-2 whole  and diced-celery, diced carrot, diced red pepper and green pepper.  Heat through and add in your peeled, crushed bulb of garlic-stir.  When this is heated through, add tomato paste and your fresh or canned tomatoes-some diced  and some whole.  If you do your own tomatoes you have to go through the process of blanching and skinning them.  Return your meat back to the pot and stir.  Add in a mixture of beans.  I like to add kidney and Pinto.  Add in an entire chopped bunch of fresh cilantro-stems and all.  Bring to a simmer.

Seasoning.  Don’t be shy.  Add, dried onion flakes, Worcestershire sauce, H.P. sauce (or A1), curry powder, paprika, chili powder, ground coriander, turmeric, cumin, sea salt and freshly ground black pepper.  Taste and adjust to your liking.  Simmer. Over the top tip – add a bottle of  chimichurri sauce (better to make your own but life happens.)

Serve with a dollop of sour cream and slivered green onions on top.  This is nice with a crunchy bread or a toasted tortilla.

*special ingredient you might want to add and I do alternately, is Salsa Verde.  I buy it pre-made and add it when I add my tomato.

*variation for bean sensitive people: just don’t add them in.  I’ve done this many times and it is just as fantastic-no kidding-not to mention carb friendly.