May 02, 2013Sunday is Cinco de Mayo. A day to celebrate Mexican food. I'm making a pot of chili that's loaded with south of the border
spices. Ground turkey is the meat in this chili, but choose beef if you like. Adjust the different seasonings to fit your taste buds. I used pinto beans, but kidney beans work as well. Prep the veggies the night before and this recipe will feel like a snap to make.
Turkey Chili with Pinto Beans
(adapted from Food & Wine)
4 to 5 tablespoons olive oil, divided
3 lbs. ground turkey
2 cups chopped onion
1 red large red pepper, chopped
1 cup diced carrot
5 garlic cloves, minced
2 tablespoons chili powder
Ĺ teaspoon chipotle powder (optional) or more to taste
1 tablespoon dried parsley
2 teaspoons ground cumin
1 teaspoon dried oregano
Ĺ teaspoon dried thyme
3 - 15 oz. cans pinto beans, drained
1 - 28 oz. can tomato puree
1 - 15 oz. can chicken broth
1 cup lager (beer), or more to taste
1 tablespoon cider vinegar
pinch of cayenne pepper
salt and pepper to taste
Heat 2 tablespoons of oil in a large heavy pot over medium heat. Add ground turkey and cook and toss until the meat is cooked throughout and crumbly. Transfer to a bowl and set aside.
In same pot heat 2 to 3 tablespoons of oil over medium heat. Add onion, red pepper and carrot. Cook to sweat vegetables until they become soft but not brown, about 10 minutes or so. Add garlic, chili powder, chipotle powder, cumin, oregano and thyme. Cook for a minute or two, then add the beans, tomato puree, chicken broth, lager and cider vinegar and cooked turkey meat.
Bring mixture to a boil then lower to a simmer, cover and cook for about an hour.
Taste and season with salt, pepper, cayenne or any of the other spices in recipe. Whatever you like. That's the fun thing about chili. You can make it yours. (Cover and cook longer for deeper flavor.)
Don't forget sour cream, chopped onion and shredded cheese for garnish. For Cinco de Mayo, serve the chili with warm flour or corn tortillas on the side. Tequila is welcome.