Receta Turning Cold so Time For Chili
Fall definitely fell this week and there's a distinct chill in the morning air... which means it's time to start making soups and chili again.
The following recipe is for a regular dark chili but substitutes turkey instead of beef. The person who sent it to me claimed it's good for fibromyalgia. I can't comment one way or the other on that but it's pretty good. The recipe made enough for us to have dinner last night and still have plenty to freeze for two more days.
Tailgate Chili
- 2 cups small dried red beans (14 oz)
- 2 tbs olive oil
- 2 onions, finely chopped
- 3 cloves garlic, finely chopped
- 1 red bell pepper, cut into 1/2-inch chunks
- 1 green bell pepper, cut into 1/2-inch chunks
- 1 jalapeño pepper, finely chopped
- 1 tbs chili powder
- 2-1/2 tsp ground cumin
- 2 tsp ground coriander
- 1 can (28 oz) tomatoes, chopped with their juice
- 1/4 cup tomato paste
- 1-1/2 tsp salt
- 1-1/3 lb ground turkey
In large saucepan, combine beans and water to cover by 2 inches. Bring to a boil, reduce to a simmer, cover, and cook until beans are tender, about 1-1/2 hours, adding more water if necessary to keep beans covered. When beans are tender, drain, reserving 1 cup of cooking liquid.
Meanwhile, in 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, 10 minutes or until onion is tender. Add bell peppers and jalapeño and cook 10 minutes or until bell peppers are tender.
Stir in chili powder, cumin, and coriander and cook 1 minute. Add tomatoes, tomato paste, salt, beans, and reserved bean cooking liquid and bring to a boil. Reduce to a simmer and cook uncovered 30 minutes or until chili is flavorful.
Crumble in turkey and cook, stirring frequently, 10 to 15 minutes or until turkey is cooked through and chili is lightly thickened.
Come back tomorrow for the jalapeno cheese cornbread I made to go with the chili.