Meat Chili

Ok, I know this is the 2nd post in just over a week with a chili recipe.  This, however, is your standard meat-y, can’t go wrong hardy chili goodness.  The kind of chili that warms you up after a cool fall day.

A great chili takes time and patience.  If you’ve got either, this recipe is for you.  It’s not complicated.  Best of all, it can be even easier if you do it in a crock pot!

Serves 6


** photo to come**



  • 2lb ground beef
  • 1lb ground turkey
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp pepper 
  • 2 cans kidney beans
  • 1 can black beans
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 2 small onions
  • 2 cans stewed tomatoes
  • 4 cloves minced garlic
  • 1/4 cup cider vinegar
  • 1 tsp cumin
  • 1-4 jalapeno(s) – to your taste
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 5 dashes Worcestershire sauce
  • 3 Tbsp agave or maple syrup
  • 1/2 cup dry red wine


  1. In a large cooking pot over med high heat, brown beef and turkey with salt pepper and thyme.
  2. Add all remaining ingredients – with the exception of the wine – and stir.  Once the pot comes to boil, reduce heat to low setting and cover. 
  3. Let simmer for 5 hours, stirring every 20-30 mins
  4. At the 5 hour mark, add your wine and leave uncovered for 1 more hour.
  5. Serve on top of brown rice. Yum!



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