Swider Family Recipes

Heat dutch oven on largest burner to medium. Thinly coat with canola oil and brown sausage. Empty pot into separate bowl. Some fat left over is good, but wipe out any solids that will burn. Add onion, season with salt & pepper, and cook until they start to look golden. Add a little butter if they start to burn. Add turkey, stiff frequently until no longer pink. Add sausage back in -- I withhold most of the drained fat. Add beef broth. Mix well. Add entire can of tomatoes, but discarding basil leaf, if needed. Use a splash of white wine, or water, to rinse the can and add to the pot. Add half the tomato paste. Season liberally with cumin to coriander, 2:1. A little chili powder or red pepper flakes. And oregano. Stir, smashing tomatoes. Lid on, bring to a boil then down to a simmer. Stir, taste, and add more seasoning as needed every ~5ish minutes until it tastes like chili, about 15 min. Then move the lid to partially cover, so it can reduce. Continue checking and stirring until it reaches desired thickness, about 20 min. Optionally add more tomato paste to help it along.