Cheap Cheap Chili

Real talk: most chili recipes call for ten ingredients and three different cans of tomato product. This one keeps it simple, lean ground turkey browned dry in a non-stick skillet, then simmered with kidney beans, tomato paste, and basic pantry spices into a thick, satisfying chili that won’t break the bank.

No-oil browning is the trick that keeps this lean. Spread the ground turkey in a thin layer in a hot non-stick pan, leave it alone for two minutes to develop color, then break apart and stir. Crowding the meat or stirring constantly steams it and you lose the savory browning.

Tomato paste (rather than diced tomatoes or sauce) does double duty here. It adds concentrated tomato flavor without adding much volume, and the natural sugars caramelize during the long simmer to give a rich, almost smoky depth.

The undrained kidney beans contribute their starchy liquid to the simmer, which thickens the chili naturally without flour or cornstarch. Forty-five minutes covered, then uncovered to reduce, gives you the signature spoon-coating texture.

Kitchen Tips

• Toast the chili powder in the pan for 30 seconds before adding the wet ingredients to bloom the spices.
• Make this in a Dutch oven or heavy-bottomed pot. Thin pans scorch the tomato paste before the chili reduces.
• A square of dark chocolate or 1 teaspoon of unsweetened cocoa stirred in at the end adds depth without sweetness.
• Like most chilis, this is better the second day. Make ahead and reheat for richer flavor.

Variations

• Add 1 cup of frozen corn during the last 10 minutes for sweetness and texture contrast.
• Stir in a chipotle in adobo (chopped) for smoky heat.
• Top with shredded cheese, sour cream, or sliced jalapeños for chili-bar customization.