| Beans |
| 1/2 Pound dry red kidney beans, soaked overnight in the refrigerator |
| 1 jalapeno pepper, cut in half |
| 2 Cloves fresh garlic, smashed |
| 2 bay leaves (fresh, if possible) |
| As needed cold water |
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- Drain dried kidney beans that have been soaked in water overnight. Rinse and drain again.
- Add drained kidney beans to a sauce pan.
- Add 1/2 jalapeno, garlic cloves and bay leaves.
- Cover with water. Stir well and simmer for 1 hour on low heat. Cook until beans are tender.
- Cool and strain. Remove jalapeno, garlic cloves and bay leaves.
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| Turkey Chili |
| 2 Tablespoons canola or extra virgin olive oil (for coating bottom of pan/pot) |
| 2-1/2 Pounds GROUND TURKEY |
| 2 Teaspoons kosher salt |
| 4-5 Bay leaves |
| 4 Cinnamon sticks |
| 1 Teaspoon dried chili pepper |
| 4 Tablespoons spice blend (equal parts ground coriander, cumin, fennel seed) |
| 1 Cup chopped celery |
| 1 Cup peeled and chopped carrots |
| 3 Cups chopped onions |
| 1 Red jalapeno, sliced thin |
| 1 Green jalapeno, sliced thin |
| 2 Dried whole ancho chili peppers |
| 2 whole chipotle peppers |
| 4 Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit |
| 3-4 Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used) |
| 1 Quart cold water (add more as needed) |
| 2 Cups peeled, seeded and finely diced butternut squash |
| 2 Cups peeled and finely diced turnip |
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- Heat oil in a large nonstick stock pot or Dutch oven over medium-high heat. Lightly brown the turkey, breaking it up with the back of a spoon. Sprinkle turkey with salt.
- Add bay leaves, cinnamon sticks, dried chili pepper or pepper flakes and 4 tablespoons of the spice blend. Combine well with turkey.
- Stir in celery, carrots, onions, sliced red and green jalapenos.
- Sauté over medium heat for 10 minutes or until onions are translucent, stirring occasionally.
- Add tomato confit, tomatoes and tomato juice. Crush tomatoes with spoon.
- Add water and reduce heat. Simmer for 1/2 hour (if desired, you can cook it for up to 2 hours).
- Hold ancho and chipotle peppers over the stove-top flame to char them. Add peppers to the turkey mixture.
- Stir in cooked and strained beans to chili.
- Simmer chili another 10-15 minutes over low heat. Taste and add more salt if necessary.
- Remove ancho and chipotle peppers, chop fine and return to the chili.
- Stir in the butternut squash and turnip and cook until tender (about another 5-8 minutes).
- Remove bay leaves and cinnamon sticks.
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| Lime Sour Cream |
| 2 Large limes |
| 1 Cup sour cream |
| 1 Teasponn salt |
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- Zest limes and squeeze juice from limes.
- Mix juice into sour cream.
- Add salt to taste.
- Put a dollop on top of each bowl of chili.
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| Chili Toppings |
| 1/2 to 1 Cup chopped green scallions |
| 1/2 to 1 Cup grated sharp Cheddar cheese |
| 1/2 Cup watermelon radish, sliced thin into small matchsticks |
| As needed cornbread sticks or corn muffins |
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- Add garnishes and serve hot with cornbread sticks or corn muffins.
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