Beef and Turkey Chili

This could be done in the morning during the work week if you pre-chop the night before. Otherwise, best to save it for the weekend.

1 lb 85/15 ground turkey
1 lb 85 or 90 percent lean ground beef
2 tablespoon vegetable oil
2 medium onions, chopped
1 medium red bell or orange pepper, stemmed, seeded, and chopped
1/4 cup chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
6 garlic cloves minced
2 teaspoons dried oregano
2 tablespoons unsweetened cocoa powder
1 tsp cinnamon
1 (28oz) can tomato puree
1 (28oz) can diced tomatoes
2 (15.5oz) cans red kidney beans, rinsed
pepper to taste

I used my 5 quart crock pot.  Turn crock pot on high and let it get hot. I chopped the onions and red pepper and set aside. Heat oil in the crock pot and let it bubble. Add onions and bell pepper along with chili powder, salt, cumin, and cayenne pepper.  Cook until vegetables are softened, about 5 minutes.  Add garlic, stir and cook another minute or so.  Add beef and turkey. Break up and stir. Add oregano, cocoa powder and cinnamon.  Cook for 10 minutes.  Stir in tomato puree and diced tomatoes.  Cook on high for 4-5 hours or turn down to low and cook 6-7 hours.  Stir in kidney beans 1 hour before the chili is done.  Taste and add salt and/or pepper.  Top with shredded cheese, scallions, sour cream or whatever your heart desires!

I made cornbread using the Jiffy Cornbread Mix. I used my cast iron skillet so it would be crispy on the bottom.

Freezes well for about 4-6 months so long as you put it in an air tight container.