Turkey Chili

No one questions that chili is a hearty dish, but does it have to be fattening?  By switching from beef to turkey, a significant amount of fat is eliminated, with zero sacrifice of flavor.  Cook time is disproportionate to prep time, so this is something that is easily started, forgotten, and then it’s practically ready!  Plus, leftovers the next day taste even better because there is more time for the flavors to marry and soak into the beans and meat!

turkey chili

turkey chili

Makes 8-10

1 1/4 lbs. of ground turkey

4 cups of beef broth

24 oz. of beer or ale

16 oz. of tomato sauce

12 oz. of dry pinto beans

1 can of kidney beans

1 large white onion

1/4 cup of chili powder

1/4 cup of corn flour

6 garlic cloves, minced

3 tbs. of tomato paste

2-3 tbs. of kosher salt (to taste, see below)

1 tbs. of cumin

Soak the dry pinto beans in water, preferably overnight.  Drain and thoroughly rinse the kidney beans.  Set aside for now.

Dice the onion, and cook in a dutch oven over medium-low heat on the stove until only lightly caramelized.  Turn the heat to high, then add the salt and meat to the onion, cooking long enough just to brown the meaat.  Add the chili powder, tomato paste, and cumin; stirring frequently, cook for 2 minutes.  Add the broth, beer, tomato sauce, pinto beans, and garlic, and cover to cook for 3-4 hours, or however long it takes for the pinto beans to be tender.  Add 1 tbs. of salt at each hour of cook time – but make sure to taste it first, because you don’t want to add more when it is already salted to your liking.  Add the kidney beans when 1 hour remains before being considered “done,” and add the corn flour when 30 minutes remain.

Garnish with shredded mild cheddar and sour cream, an serve with warmed corn tortillas or cornbread.

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Posted on October 28, 2013, in Recipes and tagged , , , , , . Bookmark the permalink. Leave a comment.

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