An enameled cast-iron pot is preferred, or stainless steel. You never want to use non-anodized aluminum cookware for acidic foods, unless you like that dissolved aluminum taste.
December 21st brings the astronomical start of winter, when the earth's axial tilt is farthest away from the sun. So while it might not feel like it, from now until June 21st, the days are getting longer. Bring it on old man winter, me and my chili can take it.
3 medium yellow onions, diced (2.5 C)
4 cloves garlic, diced
1 large bell pepper, diced
1-2 jalapeno peppers, diced
2 lbs. ground turkey
4 TB tomato paste
1/4 C dry red wine
29 oz. kidney beans
29 oz. pinto beans
29 oz. canned diced tomato, juice included
1 TB cumin, powdered
2 ts. chili flakes
3 TB chili powder (I used medium heat)
1 TB ancho chili powder-UPDATE-a bit of this is good stuff!
2 ts oregano, dried
S&P, to taste
Coat a large pot with EVOO over medium heat, add the onions and cook for a few minutes until soft but not browned. Add the garlic and stir for a minute, then add the turkey and cook until browned, drain all but 1 TB of fat. Add the tomato paste to the middle of the pot, stir for a couple minutes to develop flavor. Deglaze the pan with the wine, add the rest of the ingredients and stir to combine. Turn the heat down to low and simmer, uncovered, for 60-90 minutes. Stir occasionally, and if not spicy enough to your liking, add some cayenne pepper or a dash or two of your favorite hot sauce.
A good pairing would be Ravenswood Zinfandel, Vitner's Blend. And don't forget the cornbread, saltines, or oyster crackers.
Please do enjoy.