The folks at Fire Station Number 2 in Madison, Wisconsin know how to whip up a big pot of satisfying chili without all the fat. Ground lean turkey for flavor joins with hot Italian sausage, lots of beans, and plenty of spices.
The pressure cooker does a fantastic job of tenderizing the tough cut of meat and keeping it moist. It also delivers a nuanced, rich-tasting chili in just over an hour. A touch of chocolate stirred in at the end balances and deepens flavors.
Signature Spicy, Smokey, Sweet Chili---I reduced the amount of chili powder because we don't like really spicy food, and I really liked it a lot. However, the rest of the family likes my old recipe better.