30-Minute Turkey Chili (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Add cilantro, sour cream, tortilla chips or avocado for a traditional Mexican garnish. Use soy instead of the turkey if you are going meatless[.] Ingredients:
3 tablespoons extra-virgin olive oil |
1 medium yellow onion, chopped |
5 cloves garlic, chopped |
1 teaspoon kosher salt |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1 tablespoon tomato paste |
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce |
1 pound ground turkey |
1 (12-ounce) mexican lager-style beer |
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice |
1 (15 1/2-ounce) can kidney beans, rinsed and drained |
sliced scallions, cilantro sprigs, avocado, sour cream, grated monterey jack cheese, and/or tortilla chips, for garnish, optional |
Directions:
1. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes-crushing them through your fingers into the skillet-along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
2. Ladle the chili into bowls and serve with the garnishes of your choice.
3. Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.
4. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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