This is essentially the same as my previous post Chili Con Carne. Feel free to add more beans and less meat, if you'd like. And don't limit yourself to kidney beans. The thing to remember is to taste as you go and add the spices a bit at a time.
2 tablespoons olive oil
2 medium onions, chopped
6 cloves garlic, minced
1 1/2 pounds ground turkey
1/4 cup chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon salt
1 teaspoon ground black pepper
1 tiny optional pinch cinnamon
1 teaspoon cayenne pepper
2 (15-ounce) cans diced tomatoes
29 ounce can red kidney beans
1 ounce unsweetened dark chocolate
1/2 teaspoon sugar
1-2 tablespoons Chipotle Pepper Sauce, such as Tabasco’s
Assorted toppings, such as cheddar cheese, sour cream, or green onions
In large Dutch oven, heat oil. Add onions and cook until softened, about 7 minutes. Stir in garlic, cook 3 more minutes. Add turkey, break up into small chunks, cook until browned, about 8 minutes. Drain excess fat, if necessary. Stir in chili powder, cumin, oregano, salt, black pepper, cayenne pepper and 1 cup of water. Add tomatoes, and kidney beans. Bring to a boil and let simmer for 20 minutes. Add chocolate, sugar, cinnamon (if using) and pepper sauce. Cover and cook until thick and dense, at least 30 minutes. Adjust seasonings to taste. Serve with lots of toppings alongside a spicy wine like The Prisoner, a big robust blend with Zinfandel.
Tried the chili recipe this weekend and enjoyed it a lot.
The first words out of my wife after sampling it, however, were,"Boy this has a lot of salt." That is a lot. Does the recipe need that much?
Posted by: Mike | March 17, 2008 at 03:42 PM