4 tablespoons vegetable oil
1 cup minced onion
3 tablespoons minced garlic
6 teaspoons ground cumin
1 lb ground veal
1 lb ground chicken
1 lb ground turkey
4 cups chicken stock
1 jalapeño chile, seeded and chopped
1 15-oz can pinto beans, rinsed and drained
2 15-oz cans cannellini beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
2 teaspoons dried marjoram
2 teaspoons dried summer savory
Hot pepper sauce
Garnishes: chopped green onions, grated cheddar cheese, sour cream
- Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds.
- Add veal, chicken, and turkey and season with salt and pepper. Sauté until no longer pink, 8 minutes.
- Add chicken stock, jalapeños, beans, marjoram and summer savory to meat mixture. Stir well. Add hot pepper sauce to taste. Turn the heat to medium-low. Cover and simmer until chili is thick, about 1 1/2 hours.Serve chili with green onions, cheese and sour cream.
*Crockpot notes: If I were making this for the crockpot, I'd sauté the meat first and put it in a 6-quart crockpot. Do not cook onions or garlic, just add them to the meat and stir. Stir in the jalapeño, beans, herbs and cumin and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. Season with hot pepper sauce before serving.