Turkey Chili

Turkey Chili

When the weather starts to get cold I make hot, filling food. Like chili. I have lots of recipes because the basics are the same but the the recipe is so versatile that I can change it depending on my mood and on what ingredients I have.

For example:

1. the beans: red kidney, white cannelini, black beans are all fine — or any other. Dried and reconstituted or canned.

2. I usually choose ground turkey but you can use any ground meat (or chopped meat); best are: beef, veal or poultry. But you can make it meatless: try firm tofu or just use more beans, maybe two kinds.

3. make it spicier with chopped fresh chili pepper or less spicy with a mild chili powder

4. serve it with chips or mashed avocado (or sour cream for meatless)

Have it your way. It’s all good. Also — it lasts, so you can make it 2-3 days ahead and keep it in the fridge.

Note: a version of this recipe was originally published in The Jewish Week Food & Wine.

Turkey Chili

• 3 tablespoons olive oil

• 1 large onion, chopped

• 2 large cloves garlic, chopped

• 1 serrano (or other hot) pepper, deseeded and chopped, optional

• 16-20 ounces ground turkey

• 28 ounce can tomatoes, coarsely chopped, undrained

• 1/4 cup tomato paste

• 1/2 cup water or vegetable stock

• 2 teaspoons chili powder

• 2 teaspoons ground cumin

• 1/2 teaspoon dried oregano

• salt and freshly ground black pepper to taste

• 15-19 ounce can white beans, drained

Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and serrano pepper and cook briefly. Add the turkey and cook, stirring to break up the pieces, for 3-5 minutes, until the meat has turned color. Add the tomatoes with their juices, tomato paste, water, chili powder, cumin, oregano and salt and pepper to taste. Cover the pan and simmer for 1-1/2 hours. Stir in the beans. Cook uncovered for 30 minutes.

Makes 4 servings

Chili Con Carne

I used to cook chili a lot more often than I do these days. I suppose I overdid it and Ed said “HALT!” on the chili and that was that for a while.

But it’s chili season isn’t it?

Maybe it’s time to start the cycle again. 

I have plenty of recipes that I’ve tried over the years but this one is my favorite. It’s extra delicious with a blob of guacamole on top.

Chili Con Carne

1-1/2 tablespoons vegetable oil

1 large onion, chopped

2 cloves garlic, minced

1 pound chopped or diced beef

28-ounce can Italian style plum tomatoes, drained and chopped

6-ounce can tomato paste

1-3/4 cups beef stock

2 tablespoons chili powder

2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

1/2 teaspoon freshly ground black pepper

salt to taste

2 bay leaves

15-ounce can white beans, drained

Heat the vegetable oil in a large, deep sauté pan. Add the onion and garlic and cook over medium heat for 3-4 minutes or until the vegetables have softened. Add the meat and cook for 5-6 minutes or until the meat turns brown. Add the tomatoes, tomato paste, beef stock, chili powder, oregano, cumin, crushed red pepper, black pepper, salt and bay leaves. Bring the mixture to a boil, lower the heat, and simmer for 25 minutes. Add the beans and cook for another 15-20 minutes, or until most of the liquid has evaporated and the meat is surrounded by sauce as thick as gravy.

Makes 4 servings