Makes about 3 quarts, serving 8 to 10
You may wish to serve the chili with lime wedges, briny black olives, diced avocado, sliced scallions, sour cream, and shredded Monterey Jack or crumbled feta cheese.
INGREDIENTS:
1 tablespoons vegetable or canola oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into ½-inch pieces
12 medium garlic cloves, minced or pressed through garlic press
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3/4 – 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 - 3/4 teaspoon cayenne pepper
2 pounds 93% lean ground turkey
2 (15 -16 ounce ) cans kidney beans, drained and rinsed
1 (28 ounce) can crushed tomatoes, with juice
1 (28 ounce) can diced tomatoes, with juice
2 cups chicken broth
1/2 cup golden raisins
1 bay leaf
1/4 teaspoon instant espresso powder
1 cinnamon stick
table salt
DIRECTIONS:
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. Add beans, crushed tomatoes, diced tomatoes, chicken broth, raisins, bay leaf, espresso powder, cinnamon stick, and 2 teaspoons salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.
3. Remove cinnamon stick. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt and cayenne pepper. Serve with lime wedges and condiments if desired.
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into ½-inch pieces
12 medium garlic cloves, minced or pressed through garlic press
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3/4 – 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 - 3/4 teaspoon cayenne pepper
2 pounds 93% lean ground turkey
2 (15 -16 ounce ) cans kidney beans, drained and rinsed
1 (28 ounce) can crushed tomatoes, with juice
1 (28 ounce) can diced tomatoes, with juice
2 cups chicken broth
1/2 cup golden raisins
1 bay leaf
1/4 teaspoon instant espresso powder
1 cinnamon stick
table salt
DIRECTIONS:
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. Add beans, crushed tomatoes, diced tomatoes, chicken broth, raisins, bay leaf, espresso powder, cinnamon stick, and 2 teaspoons salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.
3. Remove cinnamon stick. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt and cayenne pepper. Serve with lime wedges and condiments if desired.
***There is very little that we know for certain about the origins of chili. Historians believe it was made by very poor people in the United States and that it most certainly did not originate in Mexico.
**The espresso powder gives the chili a nice depth of flavor
*Dividing the meat in half and adding one batch at the beginning of cooking and the second an hour later, insures a chunkier texture.
Recipe by Cristina Paul
**The espresso powder gives the chili a nice depth of flavor
*Dividing the meat in half and adding one batch at the beginning of cooking and the second an hour later, insures a chunkier texture.
Recipe by Cristina Paul
No comments:
Post a Comment