Charro Chile Recipe Without the Beans
With Cinco de Mayo on the horizon, I decided to make a pot of chili – without the beans or hamhocks, that uses most of the same ingredients as my grandpa’s charro bean recipe. Instead of beans and chorizo, I used ground turkey and chorizo spices.
The chili is quick to make and tastes better the next day (hint: make it the day before you want to serve it at your Cinco de Mayo dinner), once the flavors have had a chance to blend.
- ½ pound of raw bacon, chopped
- 1 pound ground turkey or beef
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 small zucchini (about 2 cups of chopped)
- 4 cloves garlic, minced
- 2 14-ounce cans of chopped tomatoes
- 1 4-ounce can of diced green chilies
- 2 Tbsp cumin
- 1 to 2 Tbsp chile powder (or pan-toasted and then ground dried ancho chiles)
- 1 tsp salt
- Optional: 1 tsp ground chipotle pepper or smoked paprika
- Pre-heat a soup pot to medium-high heat. Chop half a pound of raw bacon into 1” pieces and add it to the pan. Saute for 5 minutes. Bacon should be tender, not crispy. Do not drain off bacon grease.
- Add in 1 pound of ground turkey or beef and cook until just done. While it is cooking, chop up 1 medium union, 1 red pepper, 1 green pepper, a zucchini (about 2 cups of chopped zucchini), and 4 cloves of garlic. Stir them into the pot when the meat is ready.
- Stir in two 14-ounce cans of chopped tomatoes and one 4-ounce can of diced green chilies. Season with 2 Tbsp cumin, 1 to 2 Tbsp chile powder, 1 tsp salt, and a tsp of ground chipotle pepper or smoked paprika.
- Reduce heat to low, cover pot, and simmer for 45minutes to an hour.
- Serve with diced green onion, fresh cilantro leaves, hot sauce, and/or chopped avocado on top.
What are you cooking up for Cinco de Mayo?