Cauldron of Chili

An American Halloween main built on browned ground turkey, onions, peppers, tomatoes, beans, and a restrained spice blend. The chili is ladled into hollowed bread bowls and can be finished with optional cheddar, sour cream, and scallions.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 pieces round crusty bread bowls top cut off and interior hollowed to leave 1.5 cm walls
• 15 ml neutral oil
• 150 g yellow onion finely chopped
• 150 g green bell pepper diced
• 12 g garlic cloves minced
• 500 g ground turkey
• 18 g chili powder
• 4 g ground cumin
• 4 g smoked paprika
• 2 g dried oregano
• 0.5 g cayenne pepper
• 6 g fine salt
• 1 g black pepper freshly ground
• 30 g tomato paste
• 800 g diced tomatoes with juices
• 420 g kidney beans drained and rinsed
• 500 ml chicken broth
• 4 g granulated sugar
• 2 g fine salt
• 80 g shredded cheddar cheese
• 60 g sour cream
• 20 g scallions thinly sliced

Instructions

1. Preheat the oven to 190°C. Place the bread bowls on a baking sheet and set aside. If needed, trim the tops and hollow the centers so each bowl can hold the chili without leaking. The oven is fully preheated and the bread bowls are ready to fill.
2. Heat the oil in the Dutch oven over medium heat. Add the onion and bell pepper, then cook, stirring often, until softened. The onion is translucent and the pepper has lost its raw crunch, about 6 to 8 minutes.
3. Add the garlic and cook briefly, then add the ground turkey. Break it up and cook until no pink remains. The turkey is mostly browned and no pink remains, about 5 to 7 minutes.
4. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, 6 g of the salt, black pepper, and tomato paste. Cook for 1 minute to toast the spices and darken the paste slightly. The pot smells fragrant and the tomato paste has thickened and darkened.
5. Add the diced tomatoes, kidney beans, broth, and sugar. Bring to a simmer, then reduce the heat to low and cook uncovered, stirring occasionally, until thickened. The chili is thick enough to mound slightly on a spoon and the flavors taste integrated, about 18 to 20 minutes.
6. Taste and adjust with the remaining 2 g salt if needed. Ladle the hot chili into the bread bowls. If using, top with cheddar, sour cream, and scallions. The bread bowls are filled and the toppings are melted or lightly warmed by the heat of the chili.
7. Serve immediately while the bread is still crisp at the edges and the chili is steaming hot. The bread bowl softens slightly on the inside but still holds its shape.