Simple Turkey Chili

Mashing them is what thickens the chili. There are 2 cups of water in this pot, and the starch from the crushed beans body it out over the 30 minute simmer instead of leaving a thin, soupy sauce. Leave a few beans whole if you want some texture, but mash most of them.

Yes, swap it pound for pound and the method is unchanged. Beef renders far more fat than turkey does, so spoon most of it off after browning or the chili turns greasy. Everything from the water onwards stays exactly the same.

Cook and stir it for 6 to 8 minutes until no pink remains and the meat is evenly coloured throughout. Break it up with a spoon as it cooks so it browns in small pieces rather than steaming in one mass. The onion goes in after that and softens in the same pot.

It is mild to medium: 2 tablespoons of chili powder gives warmth and depth rather than heat, and the 1/2 teaspoon of cayenne is what actually bites. Halve or leave out the cayenne for a chili children will eat, or double it if you want it hot. The heat settles as it simmers, so taste at the end of the 30 minutes rather than the start.

Both, and it is arguably better the next day once the spices have settled. Cool it before it goes in the fridge, keep it covered and eat it within a few days, or freeze it in portions and reheat gently on the stove. Add a splash of water when reheating if it has thickened too far.

Cornbread, rice or a baked potato all work under it, and tortilla chips work alongside. Grated cheese, sour cream and sliced green onions are the usual toppings, and they take the edge off the cayenne. This pot serves 8.