Saturday, March 7, 2009

Drunken Chili, an idea from Kris

This is the revised recipe...

- 1.25 lb extra lean ground turkey breast
- 8 cloves garlic (more or less depending on your taste), minced
- 1 green bell pepper diced
- 1 large white onion or 2 small ones, diced
- 1 TBSP olive oil
- 2 serrano chilis, with seeds and ribs, finely diced
- 3 jalapeno peppers with seeds and ribs, finely diced
- 2 heaping TBPS ground cumin
- 1/4 cup chili powder
- 2 teaspoons cayenne pepper
- 2 teaspoons red chili flakes
- 2 cups beef broth
- 1 large TBSP Better than Bouillon beef base (or 2 beef bouillon cubes)
- 2 cans dark red kidney beans, drained and rinsed
- 2 cans black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 bottles dark beer (Guinness works well)
- 1 large can diced tomatoes
- 1 can tomato sauce (optional - makes it a little more tomato-y)

Sweat onions, garlic, peppers (spicy and mild ones) in olive oil for 5 minutes. Add ground turkey and brown over medium heat, mixing into the onion mixture. Add powdered spices when turkey is done. Mix well. Add remaining ingredients and bring to a boil. Once boiling, lower heat and simmer chili for 1.5 - 2 hours, stirring occasionally. This allows the excess water to boil off, leaving more thick chili. Some like a chili soup, in that case add a little more beef bouillon (or more beer - who's keeping track?!)

This is what my chili recipe has pretty much become. Granted, I never measure anything so all measurements are guesses, not exact. It's mostly a cook by feel/taste thing... I like it spicy, if you don't, then omit and/or reduce the spicy ingredients...

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