two-bean turkey chili

I just realized I never posted this recipe last week.  We are eaten leftovers tonight.  What is better than left over chili?  Its even better than the first day I think.  Its about 40 degrees here today.  I have a feeling I'll be making a lot of variations of chili this winter.

The recipe is from Emeril Lagasse. I got the recipe on the Food Network website.

Total Time: 1 hr 56 min
Prep Time: 40 min
Cook Time: 1 hr 16 min
Yield: 3 quarts

Ingredients:
1/4 cup olive oil, divided
3 cups chopped yellow onions
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 jalapeno peppers, seeded and minced
     ** I used only one.  BE CAREFUL with these.  Wash your hands immediately after working with them.
1 1/2 tablespoons minced garlic
3 pounds ground turkey
1/4 cup finely chopped cilantro stems
2 1/2 tablespoons chili powder
1 tablespoon Emeril's Southwest Essence

      ** They don't carry Emeril's here in Canada so I used Mrs. Dash Southwestern Blend
2 teaspoons unsweetened cocoa powder
2 teaspoons ground cumin
1 1/2 teaspoons salt, or to taste
3/4 teaspoon crumbled Mexican oregano
      ** I used regular oregano
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes with their juices
1 (8-ounce) can tomato sauce
6 cups chicken broth
1 1/2 cups cooked and drained kidney beans
     ** I used white kidney beans and only about one cup.  I'm not crazy about a lot of beans in my chili
1 1/2 cups cooked and drained black beans
1/4 cup finely chopped cilantro leaves

Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
   ** I let mine sit more than 10 minutes.  I made it in plenty of time so I knew it would be ready when the hubs got home.  Just keep it on a low simmer and stir occasionally.

Top each bowl with a little cilantro, sour cream, and shredded cheese. Bon Appetit!



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sixteen sunbuckles: two-bean turkey chili

Monday, October 3, 2011

two-bean turkey chili

I just realized I never posted this recipe last week.  We are eaten leftovers tonight.  What is better than left over chili?  Its even better than the first day I think.  Its about 40 degrees here today.  I have a feeling I'll be making a lot of variations of chili this winter.

The recipe is from Emeril Lagasse. I got the recipe on the Food Network website.

Total Time: 1 hr 56 min
Prep Time: 40 min
Cook Time: 1 hr 16 min
Yield: 3 quarts

Ingredients:
1/4 cup olive oil, divided
3 cups chopped yellow onions
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 jalapeno peppers, seeded and minced
     ** I used only one.  BE CAREFUL with these.  Wash your hands immediately after working with them.
1 1/2 tablespoons minced garlic
3 pounds ground turkey
1/4 cup finely chopped cilantro stems
2 1/2 tablespoons chili powder
1 tablespoon Emeril's Southwest Essence

      ** They don't carry Emeril's here in Canada so I used Mrs. Dash Southwestern Blend
2 teaspoons unsweetened cocoa powder
2 teaspoons ground cumin
1 1/2 teaspoons salt, or to taste
3/4 teaspoon crumbled Mexican oregano
      ** I used regular oregano
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes with their juices
1 (8-ounce) can tomato sauce
6 cups chicken broth
1 1/2 cups cooked and drained kidney beans
     ** I used white kidney beans and only about one cup.  I'm not crazy about a lot of beans in my chili
1 1/2 cups cooked and drained black beans
1/4 cup finely chopped cilantro leaves

Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
   ** I let mine sit more than 10 minutes.  I made it in plenty of time so I knew it would be ready when the hubs got home.  Just keep it on a low simmer and stir occasionally.

Top each bowl with a little cilantro, sour cream, and shredded cheese. Bon Appetit!



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