Wow, it's been four months since I've blogged and miss you guys. I've missed baking, cooking, and just goofing off on Twitter too. First I had knee surgery and that kept me from pretty much being able to do much. Then later, it wasn't that I couldn't be on my feet, I just had no time because I was working 40 hours a week and going to physical therapy 3 times a week. Then I got a wild hair and decided to sign up for two college courses; Photoshop CS5 and Commercial Photography. What the heck was I thinking??? I always seem to bite off more than I can chew. This is the drawback to having the type of personality that I have have (Orange). I jump into the fire with both feet and then pay the price later. But it's not like it's all bad. I mean I'm learning A LOT. It's just not easy because both of my teachers give TONS of homework and it leaves very little time to do much of anything else. But hey, that's ok. It'll help improve my photography skills and when I screw up, I've got Photoshop to clean up my mistakes right? Don't let tell my photography teacher that though, he'll just give me more homework for being a smart ass.
Well, it's finally getting chilly here in Arizona. Cold for us is 60 degrees. I know those of you on the East coast are snickering about right now but hey, we're used to it being over 100 degrees most of the year here.
This weekend was a cloudy, windy and rainy one so of course what better way to warm up than to make some delicious chili. I scoured the internet for recipes that wouldn't require a whole lot of work and ingredients. As I've said before, I'm all about easy. Some recipes called for the use of beer and even vodka. I like beer but I don't like it in my food and vodka? Umm...yuck. Also, my family doesn't like cumin or coriander. I, on the other hand, LOVE cumin. I also love fresh cilantro so that makes me the lone ranger in our household because nobody likes it. I read in the New York Times that to most, cilantro tastes like soap. So, in this chili recipe, you'll find no beer, vodka, cumin, or coriander or cilantro as a garnish. I adapted it to suit my family's tastes and also decided to use ground turkey instead of the meat suggested in the recipe to cut down on the calories. But you know what? It tastes pretty darn good anyway! And even better yet, it's simple!
Chili con Turkey recipe adapted from Cooks Illustrated recipe:
1 ea 14.5 oz can of chicken broth
1 ea 28 oz. can of diced tomatoes, with juice
1 ea 29 oz. can of pureed tomatoes
2 ea 16. oz can of kidney beans, drained
1 ea 7 oz. can of diced green chilies
1 ea 7-3/4 oz can of El Pato brand sauce (Salsa de chile fresco)(if this isn't available in your area, you can substitute some salsa instead)
1/2 of 4 oz can of diced jalapeños (use the whole can if you like your chili HOT)
1 large onion, chopped
6 large cloves of garlic, chopped
1 green bell pepper
2 tablespoons vegetable oil
1/4 cup chili powder
Salt & pepper to taste
Chop up onions and garlic. Cut up bell pepper into 1/2 inch pieces and remove seeds.
In a large skillet pan, add oil, ground turkey, bell pepper, garlic, onion, El Pato sauce, and chili powder. I also used garlic salt and black pepper (Use however much to suit your taste). Cook it all together until the turkey is browned. For those of you who don't know what El Pato Sauce is, click here for a picture of the can. You'll find it either in the tomato sauce area or the ethnic foods (mexican) area of the grocery store.
Pour the turkey and vegetable mixture into a large pot. Add beans, tomatoes, tomato puree, green chilies, chicken broth, and jalapeños. Bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for an hour. Remove cover and continue to simmer for an hour longer, stirring occasionally until chili is a dark, rich, and slightly thickened. Add more salt if needed. Serve in a bowl with lime, cilantro (yay!) and/or a dollop of sour cream. I baked sweet corn bread to accompany this meal.
You can find the recipe for the cornbread here on my blog. So there you have it. Easy turkey chili in less than 3 hours. You'll have plenty of leftovers for later too. Yum, I'm going to have mine for lunch tomorrow!