My Signature Chili
My Signature Chili (a.k.a. The Bowl That Makes People Linger in Your Kitchen)
There are two kinds of chili in this world: the kind you politely eat, and the kind that makes people hover around your stove pretending to “help.” This is the second kind. This is my signature chili—the one that smells like you have your life together, even if your laundry is currently living in a decorative chair.
I didn’t set out to create a “signature” anything. This recipe happened the way most good things do—by tweaking, tasting, adding something unexpected, and refusing to measure like a normal person. The result is a chili that’s rich, a little spicy, slightly sweet, and somehow tastes like it’s been simmering all day even though it hasn’t. It’s cozy without being heavy, bold without being aggressive, and it will absolutely make your kitchen smell like you should be wearing a chunky sweater and hosting friends.
What Makes This Chili Different
First: turkey and sausage together. Turkey keeps it lighter, sausage brings the flavor party. It’s the culinary equivalent of wearing sneakers with a tailored coat—balanced, intentional, and quietly cool.
Second: the warm spices. Cinnamon, cloves, and sage don’t scream “chili,” but trust me—they make people stop mid-bite and go, “Wait… what is that?” That’s your moment. Just smile mysteriously.
Third: a little brown sugar and Worcestershire. This is where depth happens. Not sweet—just rounded. Like good lighting for food.
Ingredients
16 oz ground turkey
16 oz sausage
¼ cup shredded carrot
1 green pepper, chopped
3–4 cloves garlic, chopped
3 jalapeños, chopped and seeded
2 cans diced tomatoes (14.5 oz each)
1 can tomato paste
1 tbsp bouillon paste (pick your flavor)
4 cups water
1 can kidney beans (30 oz)
2 cans mild diced green chiles (27 oz)
Spices & Flavor
1 teaspoon chili powder
2 tablespoons ground cumin
½ teaspoon ground sage
¼ teaspoon ground cloves
1 tablespoon cinnamon
2 tablespoons brown sugar
A couple splashes Worcestershire
Ground black pepper to taste
Crushed red pepper to taste
How to Make It
Start by heating a large pot over medium heat and browning the turkey and sausage together. This is where the magic begins—the smell alone will convince anyone nearby that you’re an exceptional cook.
Once the meat is mostly browned, toss in the green pepper, jalapeños, garlic, and shredded carrot. Let everything mingle for about five minutes. You’re not trying to win a sauté competition—you just want the veggies softened and fragrant.
Now add the diced tomatoes, tomato paste, bouillon paste, kidney beans, green chiles, and water. Stir it all together until it looks like actual chili instead of a science experiment.
Next comes the personality: chili powder, cumin, sage, cloves, cinnamon, brown sugar, Worcestershire, black pepper, and crushed red pepper. Stir, taste, adjust. This is your kitchen—you’re in charge.
Let the pot cook on medium for about five minutes so everything wakes up and starts talking to each other. Then drop the heat to low and let it gently simmer for about 20 minutes.
Turn off the heat and—this is important—let it sit for 5–10 minutes. Chili needs a moment. So do you. This is when flavors settle in and suddenly taste like you worked much harder than you did.
How I Like to Serve It
Big bowl. No ceremony.
Sometimes with shredded cheese (I like sharp cheddar). Sometimes with sour cream. Sometimes with whatever chips are left in the pantry because real life is not a food magazine.
The best version, though, is when you’re standing at the counter eating the first bowl while it’s still too hot because you couldn’t wait.
This chili is one of those recipes that becomes part of your house—like a favorite candle or a song you always play when people come over. It’s easy, forgiving, and wildly dependable. Which, honestly, is the energy I’m trying to bring into everything at Rex | Living: good design, good food, good moments, and zero pressure to be perfect.
Make it once, and it’ll probably become your signature too. Just don’t be surprised when people start asking if you can “bring that chili thing” to everything forever.
Best,
Jason