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Saturday, October 6, 2012

Turkey Chili

Now that is fall, its starting to get chili. Ya I'm talking about the weather, but I'm also talking about the food too. I don't know about you, but nothing warms me up or makes me feel better like a steaming bowl of hearty chili. It's comfort in edible form, and every bite sends me sinking into my own personal food nirvana. The best part is, its so easy. Ya do the work, mix it up, and let it simmer and your good to go. Watch your favorite movie, catch up on the Kardashians, or maybe even do a puzzle, but by the time you're done you'll be greeted with the ultimate reward. This chili gets a healthy dose of ground turkey, and while its lower-fat then ground beef, by using a mixture of lean and dark meat (ratio of 1:2) the flavor isn't compromised. I've found that the secret is to season the chili with every step, ensuring that a complex layering of flavors is built. Its meaty, rustic, and simply d-lish. Whether you eat it plain, spoon it over a grain like quinoa or rice to sop it up, you will be very pleased. Top it with sour cream, bacon bits, shredded cheese and some fresh scallions for the ultimate bowl of pleasure.
 Turkey Chili

olive oil
1 large vidalia onion, cut into 1/2 inch pieces
1 large green bell pepper, cut into 1/2 inch pieces
2 cloves garlic minced
1 tsp salt
1 tsp herbs de provence
1 tsp cayenne pepper
3 lbs ground turkey, 1 lb. white, 2 lb. dark
1 tsp ground black paper
1/2 tsp garlic powder
1 can kidney beans, with juices
1 can crushed tomatoes
1 1/2 cups chicken broth
1/4 tsp crushed red pepper flakes
salt to taste

Toppings: scallions, sour cream, bacon bits, cheese, hot sauce

Recipe: Coat the bottom of a large pot with olive oil. Bring to high heat. Add the cut onions, green pepper and garlic. Season with salt, herbs de provence, and cayenne pepper. Cook down until the onions become translucent, about 7-10 minutes. Add the ground turkey and using a spatula push the turkey towards the bottom of the pot, so it is directly touching the pot. Sear the turkey until lightly brown, but isn't cooked all the way through, about 10 minutes. Use a spatula to crumble the turkey and break it up into sizable hearty chunks. Add the ground black pepper and garlic powder. Once the turkey is browned, add the kidney beans with juices, crushed tomatoes, and chicken broth. Uncovered, bring the chili to a boil. Once boiling, lower heat to a simmer. Add the red pepper flakes and some more salt to taste. Cover, and let simmer for 2 hours, or longer if possible. Ladle into bowls and top with sour cream, cheese, and fresh scallions.

*note: sometimes when I'm really hungree, I only let it simmer for 30 minutes. It still tastes great, but that extra time really lets the flavors fully develop...jus saying
 now das the way i like it.
 a bite? for me?

lets get chili

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