Friday, July 15, 2011
It was a bit of a relief to open a couple of cans and toss stuff in a pot. I really didn't want to wrestle with dumpling dough or filo anyway. The results were delicious, even if the meat was ground and there were beans in the stew. Somehow it seemed light enough for a hot day, too.
Spicy Smoky Turkey Chili
1 tablespoon vegetable oil
1 cup onion, chopped
1.5 lb ground turkey
3 cloves garlic, minced
1 tablespoon chile powder
4 oz lager-style beer
1 12 oz can of tomatillos, drained and chopped
1 15 oz can chopped tomatoes and their juices
2 chipotles en adobo, finely minced
1 15-oz can black beans, drained and rinsed
2 cups chicken stock
1/2 teaspoon cumin
1 teaspoon smoked paprika
brown sugar, honey, or agave syrup
salt and pepper to taste
Over medium high heat, heat oil in a large pot and add onion; cook until onion begins to turn translucent. Stir in the ground turkey. Breaking up meat with a wooden spoon, cook until turkey is cooked through and starting to brown. Add garlic and cook another minute or so. Stir in chile powder. Add beer, followed by tomatillos, tomatoes, chipotle, black beans, and stock. Bring mixture to a boil, turn down heat, and simmer for 90 minutes.
After 90 minutes, add cumin and smoked paprika, and sweeten to taste. Cook an additional 30-45 minutes. If mixture seems too watery, either turn up the heat and boil off some of the liquid, or make a slurry with a couple tablespoons of corn meal and water, add to the pot, and bring to a boil. Taste for seasoning and add salt and pepper.
Serve with chopped scallions, cilantro, shredded cheddar cheese, sour cream, sliced jalapenos, corn tortillas or tortilla chips, or whatever you like best with your chili.
Posted by theminx on Minxeats.com.