My New Favorite Chili Recipe

It seems like we try a new chili recipe every time we make chili. They’ve all been great, but we just can’t seem to find a favorite. Until now. I love that this recipe is simple and easy, has tons of flavor, has a little bit of a kick but not so much that I have to go half and half chili and sour cream in each bite, and makes tons of leftovers that taste almost as good reheated as fresh.


Jimmy Fallon’s Crock Pot Chili

See the recipe on the Martha Stewart Website


  • We used 1 lb lean ground beef and 2 lb ground turkey.
  • We made this recipe on the stove and, since we generally don’t start dinner early enough to let the flavors simmer, we ate it as soon as it was hot. I’m sure it would be even better with simmer time, but we both enjoyed it as it was.
  • We used cans of diced stewed tomatoes.
  • We omitted the beer (although I’m sure it would be great with it).
  • We ate the chili with bread on the side instead of over tortilla chips.
  • If you’re not a fan of cilantro, substitute chopped chives as a topping.

Update: We’ve since made enough changes to this recipe (including making a double batch each time) that I’ve written up our version of it below.


  • Olive oil
  • 2 lb ground beef
  • 4 lb ground turkey
  • Coarsely ground salt
  • Coarsely ground black pepper
  • 2 large sweet onions, chopped (or equivalent in frozen chopped onions: 1 bag)
  • 6 cloves garlic, minced
  • 2 habanero chili pepper, seeded and minced (wear gloves to do this or your hands will burn for hours)
  • 2 T dried oregano
  • 1 T ground cumin
  • 1/2 t cayenne pepper
  • 1/2 C chili powder
  • 8 ~15 oz cans diced stewed tomatoes (with juices)
  • 4 15 oz cans black beans or kidney beans
  • (Optional) hot sauce (I liked Yellowbird habanero) to taste
  • (Optional) 2 bottles amber beer
  • Toppings: 
    • Fresh tomatoes, diced
    • Fresh chives, chopped
    • Sour cream
    • Freshly squeezed lime juice


  1. In two large skillets, combine olive oil, ground beef and turkey, salt and  pepper, onions,  garlic, and the habanero pepper.
  2. Saute over medium-high heat, stirring frequently. While cooking, add oregano, cumin, and cayenne pepper, then last chili powder (add this last since its red color makes it more difficult to tell if the meat had cooked, so by this point the meat should have mostly cooked).
  3. In two large stock pots, combine canned tomatoes, beans, and meat mixture and cook until hot.
  4. Serve with toppings to taste.

Additional serving suggestion: Serve over tortillas chips with toppings to make chili cheese nachos.



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