My favorite chili recipe that’s the perfect balance between sweet and spicy. It’s comfort food in its finest form and a great cold weather weeknight meal.
Today, we’re celebrating. We’re celebrating the fact that it is October and it has finally started to consistently fall below 70 (even 60!) degrees during the night here in Santa Barbara. We’re celebrating the fact that we are in the throes of football season (the ‘Niners even pulled out a win last weekend…..heyyyaaa!) and we are celebrating that maybe, MAYBE in the next week it may feel”fall-ish” enough to head out to a pumpkin patch (I know, I know, I’m totally behind in this department this year.)
That’s a big bowl of comfort right there!
Dad's Sweet 'n' Spicy Chili
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 1/2 pounds ground turkey
- 2 tablespoons chili powder (I like Gebhardt's)
- 1 28-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1/4 cup brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 teaspoons ground cinnamon
- 2 teaspoons Tapatio
- Heat olive oil in large Dutch oven over medium heat. Add garlic and onions, saute until fragrant. Add ground meat. Stir until meat begins to brown.
- Add chili powder; stir to coat.
- Add diced tomatoes and tomato sauce. Bring to a simmer.
- Add brown sugar, red wine vinegar, balsamic vinegar, cinnamon and Tapatio.
- Let simmer on the stove for at least 30 minutes or up to 3-4 hours (as long as you're home to keep an eye on it!)
- Taste and re-season as necessary (this will be your time to add more sweetness if it is too spicy or add more spice if it is too sweet.)