Turkey Chili

Coelacanth.

Posted to Diary on Sun Oct 08, 2006 at 07:30:17 PM EST. RSS.

While we're salivating over maml's apple pie, I thought I'd offer a football afternoon recipe.  Eat this before the pie, after the pie, both, ...  It comes a version my two-year old can safely eat, and less safe versions. Feel free to offer your own chili variations, since we're only on NFL week 5.

Stuff:

1 to 1.5 lb ground turkey
1 or 2 green bell peppers
1 or 2 red bell peppers
2 celery stalks
1 or 2 onions
2 or 3 cloves garlic
small bunch of cilantro
seeded and chopped jalapeno (unsafe) or habanero [extremely unsafe].
1 can (14.5 oz) black beans
1 can (14.5 oz) any other kind of beans
1 large can (22 oz?) diced or crushed tomatoes
any past-dated tomatoes lying on your counter
1 small can tomato sauce
3 Tbsp ground chilis [Ancho for 2-yr-old chili; Chimayo for unsafe chili]
1/2 tsp ground chipotle (unsafe)
1 Tbsp cumin
1/4 to 1/2 tsp cinnamon
2 Tbsp extra-virgin olive oil

Chop all the veggies & garlic (except the cilantro) & put them in a large stock pot with the EVOO.  Medium heat, stir frequently until the onions are glassy.  At the same time, brown the ground turkey in a frying pan, chop it up fine, and drain the grease off.  Throw it in the stock pot.  Add the canned goods, and about 24 oz water.  Add the spices, mix it up.  Bring it to a boil, while you are stripping the cilantro leaves from the stems.  Chop the leaves.  Once boiling, turn it down to simmer, covered, stirring occasionally, for about an hour.  Put the cilantro leaves in about 10 minutes before you are planning to eat.  You might want a little salt, if you use all salt-free ingredients, but those beans and tomatoes usually have enough in them.

If it's thin, thicken with 1 tsp cornstarch mixed with water.  For the two-year old, serve mixed up with sticky rice.  Adults may appreciate the rice too, especially with the Habanero option.