Wednesday, August 6, 2008

Turkey Chili - This one's for you, NC

Turkey Chili:

Ingredients:
olive oil or vegetable oil
1 large onion, chopped
~1 lb ground turkey (I used 93%, but you can use the 99% lean)
1 TB chili powder*
1/2 TB chipotle powder*
1/2 TB cumin*
2 cloves garlic, finely chopped
2 medium bell peppers, roughly chopped

(Look at how nice those peppers are!!! Way to go, farmer's market!)

1/2 14-oz can chicken stock/broth or the same amount homemade stock
1 28-oz. can crushed tomatoes
1/2 lb frozen corn (or fresh in season - just cut the kernels off the cob)
1/4 cup fresh cilantro, chopped
~6 green onions, finely chopped
salt and pepper to taste

Here's everything together, minus the onions, they were already cooking when I took the picture. Also, that's a small yellow bowl with the garlic in it, not a lemon...although, lemons are an integral part of any TablesKape, so there's no reason one couldn't be a part of my mise en place, as well.


Cooking:
1. Sweat the onion in the olive oil in a large Le Creuset soup pot (mine is 4 1/2 qt.) until translucent, about 7 minutes.
2. Add the turkey and garlic. Break up the turkey with a wooden spoon and cook until browned, about 5 minutes.
3. Add the chili powders and the cumin, stir through, and cook about 1 minute.
4. Add the peppers and cook about 1 minute.
5. Pour in the chicken stock and allow to reduce, about 2-3 minutes.
6. Add the tomatoes, bring to a boil and skim the top of the chili.

7. Reduce heat, cover the pot part-way, and simmer until thickened, about 1/2 hour.

8. Add the corn and cook another 5 minutes.
9. Taste the chili and add salt, pepper, and more chili and cumin as needed, to taste. Ignore the PAM of death behind the spices.

10. Turn off the heat, stir in the cilantro and green onion, leaving a little aside to garnish, if desired.

11. Serve with shredded cheddar (or other) cheese and sour cream. Clearly have some corn chips on the side, too.



*The spice amounts are total estimates, honestly, I probably add more than that - I do everything by eye. Just add the spices in those amounts, taste the chili after it's been cooking for a bit and add more if you want.

This makes a good 4 or 5 servings, maybe more, if you have it with a lot of chips and cheese, which is clearly the best way to eat it...or, really, eat anything...

1 comment:

Dawn said...

Mmmmmmmm!!!! Thank you for posting this!!! Now I can harass you and NC to make your delicious turkey chili, which I heart! :-)