2small onionschopped (I like a combination of yellow and red onions)
kosher salt and freshly ground pepperto taste
1 6ozcan tomato paste
1 28ozcan diced tomatoes
1-2cupslow sodium beef broth
4cansbeansI like to do 1 can each of kidney, black, cannellini, and pinto. If you have time to soak your beans, use dried.
4-5stalks of celeryfinely diced
In a Dutch oven or large pot (or insert of a slow cooker), heat the canola oil over medium-high heat. Brown the ground beef and ground turkey, stirring often and breaking down the meat with a wooden spoon until evenly crumbled. When browned, add the the onions and garlic, and season with a little salt and pepper. Cook until the onions have wilted, then add cumin, paprika, cayenne pepper, oregano and marjoram. Stir in tomato paste, along with the diced tomatoes, beef broth, beans, celery and sugar. Bring to a boil, then lower heat to a simmer. Cover, and cook slowly and taste often, adjusting seasonings as necessary, for at least 1 hour, stirring occasionally. The longer it cooks, the better it tastes (and I do believe it tastes better the next day). If you are using a slow cooker, transfer to a slow cooker and let it bubble for 4-6 hours on high or 8-10 hours on low.
When serving, garnish with green onions, sour cream, cheddar cheese, red onions, jalapenos, etc. Serve with Sweet Corn Muffins (see notes below).
If you wish, the chili cooks up wonderfully in a slow cooker – and this is my favorite way to cook it each Halloween, when the family is busy with trick or treaters and running around with friends.*Do not laugh, but my favorite recipe for Sweet Corn Muffins come straight off the box for Albers Yellow Corn Meal. I just love it, so I figure, why mess with a good thing? The recipe can be found here.