Tuesday, January 13, 2009

Chili, Simple but not plain

I have had more than one request this week for my Chili recipes here is one of TY's favorite.

this is the recipe for some killer chili. I make mine with ground turkey. let me know what you think?

I took the recipe from COOKS Illustrated

Good choices for condiments include diced fresh tomatoes, diced avacado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterrey Jack or Cheddar cheese. If you are a fan of spicy food, consider using a little more red pepper flakes or cayenne -or both (I DO!) Serve with All-Purpose Cornbread, if desired.

2 tablespoons canola oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2 -inch cubes
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons :-)
1/4 cup Chili powder (SPICE ISLANDS Chili powder won best taste test)
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85 percent ground beef or ( 1 lb ground white turkey, 1 lb ground dark turkey)
2 (15.5 ounce) can of dark red kidney beans, drained and rinsed
1 (28-ounce) can of diced tomatoes, with juice
1 (28-ounce) can tomato puree
table salt
2 limes, cut into wedges

1. Heat oil in large heavy-bottomed nonreactive dutch oven over medium heat. (large pot) Heat until shimmering. Add onion, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook stirring occasionally, until vegetables have softened and are beginning to brown, about 10 minutes. Increase heat to medium-high and add half of beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for one hour. Remove cover and continue to simmer for 1 hour longer. (I leave cover on for more moisture), stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup of water and continue to simmer) that's why I don't do this part. Simmer until beef is tender and chili is dark, rich and slightly thickened. Adjust seasoning with additional salt (yes!) Serve with lime wedges and condiments, if desired.

makes about 3 quarts, serving 8-10

To make ahead: The flavor of the chili improves with age; if possible, make it a day or up to 5 days in advance, cool and refrigerate in an airtight container. Reheat the chili gently over medium-low heat. Leftovers can be frozen for up to a month.

3 comments:

D A N O said...

you sure do post a lot about food.

Christine said...

it's my "other hobby" :-) too bad I have to work full time for a living. Otherwise I would cook all day long.

Carlos said...

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