There is a battle going on in our home.
A Battle of Opinions that just so happens to center around that bowl of goodness right up there.
If I were to tell state that title again in our home, you would hear the same argument. BEEF STEW.
Steven: ‘This is the best beef stew I have had.’
Brittany: ‘Thanks Hun, I am glad you like it, but it is most definitely Mexican Chili Chowder…don’t you see the Cilantro?”
Steven: ‘Ha! Nope. It tastes just like beef stew.’
Steven: ‘It’s really good…but it is beef stew.’
Brittany: ‘Well, that’s funny since there ISN’T ANY BEEF IN IT!’
We get a bit passionate about dinner titles and discussion wherever food is involved. We are happily married. But let the record show…this is DEFINITELY without-a-doubt Mexican Chili Chowder.
However, no matter which side you are on, let’s discuss this meal a bit further…
This is the first chili-anything we have made this season and boy did it feel good! There is something about piling in a ton of ingredients in your big Dutch oven or stock pot and letting it bubble away to aromatic perfection! This stew/chowder/chili was no exception and, as we all know, chili is always better the next day.
We enjoyed ours the day after when all the flavors had completed their gettin’-friendly process and by the time we enjoyed our bowls things had really reached the next level!
And the TOPPINGS. What even is chili without the toppings?!
Our favorites were more cilantro, green onion, avocado, cheese and crushed tortilla chips. And by our favorites, I mean we put ALL those in the bowl at once and they were the only toppings we had left in the refrigerator.
We live on the edge, guys.
Oh…and should we discuss the whole chili/chowder thing? Like does it exist as a duo?
I am pretending it does here because the potatoes feel all chowder-like, but my happy little chili beans and tomato are in there making it all cozy chili-ish. But if you think about it…chowder and chili in one bowl…is the bomb.
And I am here to confirm that it indeed is in fo’ real LIFES.
If you lean more towards Team Beef Stew then you may just want to dip a biscuit in there, but I will be ignoring you because you are denying your taste buds and the Mexican that lies within’ that bowl.
No matter which way you see it, you’re gonna love it.
Extra cool points if you use an immersion blender to get those little potatoes all creamy, because I have a new immersion blender and want to use it in E-V-E-R-Y-T-H-I-N-G (Thanks, Mom, Hi! (wave))
What is it about an immersion blender (can I say that one more time?) that makes you feel so legit?
And you have now read too much of my rambling and should have invested your time in getting’ on this recipe!
You guys are just too kind.
Woohoo! Mexican Chili Chowder time!
*Nutritional information is for 1 cup of chili chowder*
- 1 lb. ground turkey
- 9 fingerling potatoes (or 5-6 small red potatoes)-chopped
- 14.5 oz. organic fire roasted tomatoes
- 15.5 oz. can organic black beans (drained)
- 15.5 oz. can mild chili beans (lightly drained)
- 2 medium onions (diced)
- 4 cups chicken broth
- 1 tsp salt
- 1 tsp cumin
- 1 tsp pepper
- 1 tsp garlic salt
- 2 tbsp. cilantro (finely chopped)
- 1 tbsp. olive oil
- Heat a Dutch oven or large stock pot over medium heat with olive oil. Add ground turkey to the pot and cook until browned.
- Add onion and allow to soften about 2 minutes. Add remaining ingredients and allow to simmer on low for no less than 30 minutes, stirring occasionally to keep ingredients from sticking to the bottom.
- *See notes for additional comments
I purposely made this chili mild in order to please a crowd, but the addition of seasonings like Chipotle chili pepper, red pepper flakes or smoked paprika would bring the heat factor if you desired it!
Minimum cook time should be 30 minutes as this chili gets better with simmering. Best when cooked and refrigerated over night.
Tortilla Chips, avocado, green onion, cilantro etc.