Wednesday, March 27, 2013

2 Bean Turkey Chili

Regardless of the fact that it is going to be hot outside everywhere within a few weeks (well in Southern California it will be anyways) there are a few recipes that need to kept close in the stash so that you can keep yourself warm and full when the nighttime temperatures begin to drop. 2 Bean Turkey Chili is a dish that can be spread out a ways over a few days once made. You can pour it over some warm fresh made cornbread, fill some blanched bell peppers with it and bake it in the oven smothered in cheese or over some white rice.

Turkey Chili once made will hold in the fridge a few days, so you don’t have to worry about using it up right away. If you have a food saver, this recipe can also be frozen and used within 6 months and still taste exactly how it did when you first made it.
(click read more for the Entire Recipe)

¼ cup olive oil, divided
2 cups chopped yellow onions
1 cup chopped red onion
¾ cup diced red bell pepper
¾ cup diced green bell pepper
2 stalks celery, washed, ends removed and peeled
2 jalapeno peppers, seeded and minced
1 Serrano pepper, seeded and minced (wash hands after doing so you don't burn yourself later)
1.5 TBS minced garlic
3 lbs ground turkey
¼ cup finely chopped cilantro stems (yes stems, the leaves will be used later on)
¼ cup finely chopped cilantro leaves
2.5 TBS chili powder
1 tsp smoked paprika
¼ tsp cayenne powder
1 TBS Creole seasoning (Tony’s Preferably)
2 tsp unsweetened cocoa powder
2 tsp ground cumin
Kosher salt to taste
1 tsp dried oregano or Italian seasoning if you don't have oregano
½ tsp brown sugar
½ tsp crushed red pepper flakes
1 (28oz) can diced tomatoes w/ juice
1 (8oz) can tomato sauce
6 cups chicken broth
1 ½ cups cooked and drained dark red kidney beans
1 1/2 cups cooked and drained black beans
shredded cheddar cheese (garnish)
slice jalapenos (garnish)
sour cream (garnish)

Heat 2 tbs of the oil in a large, heavy saucepan and when hot add the onions, bell peppers & celery and cook until vegetables are soft and lightly caramelized, about 6 minutes.
Add the jalapenos, Serrano and garlic and cook until fragrant, 2 minutes.  
Add the remaining 2 TBS of oil, the turkey, cilantro stems, chili powder, Creole seasoning, cayenne, paprika, cocoa powder, cumin, salt, oregano / Italian seasoning, brown sugar, & crushed red pepper flakes and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 8 minutes.
Add the tomatoes, tomato sauce & chicken broth and bring to a boil.  
Reduce heat to a simmer and cook for 20 minutes.
Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer.
Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
Garnish w/ sour cream, shredded cheese and jalapeno is so desired.
Best eaten over hot corn bread.

No comments:

Post a Comment