Our Go-To Chili

INGREDIENTS

• 1 tablespoon chili powder 

• 1 tablespoon ground cumin

• 1 tsp garlic powder

• 1 tablespoon Hank Rub

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 1 ½ lb ground turkey or beef

• 4 cloves garlic, minced

• 1-2 tablespoons your favorite Hank Sauce (we used Honey Habanero)

• 2 tablespoons concentrated tomato paste

• ½ cup low sodium beef broth

• 40 oz homemade tomato soup, or canned fire roasted crushed tomatoes

• 2 bay leaves

• 15 ounce can red kidney beans, rinsed and drained

• 15 ounce can cannellini beans, rinsed and drained

DIRECTIONS

1. In a small bowl mix together chili powder, ground cumin, garlic powder, and Hank Rub; set aside.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook for two minutes, until the onion starts to soften.

3. Add the ground meat and cook, crumbling, until browned. Drain off excess grease, then add the garlic and cook, stirring until fragrant, about 30 seconds.

4. Add Hank Sauce, tomato paste, and ¾ the seasoning mix. Stir to combine.

5. Add the beef broth and stir, scraping up any bits from the bottom of the pot.

6. Stir in the tomato soup or crushed tomatoes and beans.

7. Add bay leaves and salt to taste.

8. Bring to a boil, then reduce heat to low, cover and cook at a low simmer for 1-2 hours, stirring occasionally. Add additional seasoning mix as desired. 

9. Serve with your favorite toppings.