Hearty Ground Turkey Chili |
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Prep Time: 12 Minutes Cook Time: 93 Minutes |
Ready In: 105 Minutes Servings: 6 |
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DH and I enjoyed this hearty chili from Norman Kolpas' The Chili Cookbook. While the recipe calls for masa harina, I think I would omit it next time as the chili really did not need extra thickening and I think it detracted from the flavor just a bit. Also, DH and I ate this chili in a bowl, we did not serve it over rice. It lent itself well to this method. I used baby bellas for the mushrooms. Finally, we sprinked colby jack (I think that was what I had in the fridge) shredded cheese over the top, which I think is a must. Cheddar or a mexican blend of cheeses would also be good. Ingredients:
2 tablespoons olive oil |
2 medium onions, finely chopped |
2 medium garlic cloves, finely chopped |
1 tablespoon hot paprika |
1 teaspoon dried red chili pepper flakes |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 lb ground turkey |
1/4 lb mushroom, coarsely chopped |
1 (28 ounce) can crushed tomatoes |
1 cup dry red wine |
3 tablespoons tomato paste |
1 tablespoon dried oregano leaves |
2 teaspoons dried leaf basil |
2 teaspoons dried savory |
1/2 teaspoon dried leaf thyme |
2 bay leaves |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1 tablespoon sugar |
2 tablespoons masa harina |
steamed rice, for serving (or robust boiled beans) |
Directions:
1. In a large saucepan, heat oil over medium heat. Add onions, garlic, paprika, chile flakes, cumin and coriander and saute 2 to 3 minutes.
2. Add turkey and mushrooms, increase heat to high and saute until turkey is no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
3. Stir in remaining ingredients except masa and steamed rice.
4. Bring to a boil, reduce heat slightly and simmer briskly, stirring occasionally, until mixture is fairly thick but still slightly liquid, about 1 1/4 hours.
5. Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
6. Discard bay leaves.
7. Serve over rice or robust boiled beans.
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