Wednesday, January 25, 2012

Ryder's Turkey Chili

From Guy Fieri for Food Network Magazine


Makes 10-15 servings

10-15 dried pasilla chili peppers
4 T canola oil
1 red pepper, diced
1 green pepper, diced
1/2 jalapeño pepper, minced, seeds removed for heat
9 cloves garlic, minced
2 small red onions, diced
3 lbs. Ground turkey (thigh and breast meat)
1/3 C tomato paste
3 C tomato sauce
1 C low salt chicken stock
1 T granulated onion
2 tsp granulated garlic
3 T chili powder
2 T paprika
1 T cumin
2 tsp cayenne
Kosher salt and freaky ground pepper
3 C canned pinto beans with liquid
3 C canned kidney beans with liquid
2 C canned black beans with liquid

Shredded cheese
Sour cream
Tortilla chips

If you are using the pasilla peppers, rehydrate them for 20-30 minutes in hot water, or until soft. Remove stems and seed and dice.

Warm oil in large pot over high heat. Add pasillas, bell peppers, jalapeño, garlic, and onions and cook until carmelized, about 8 minutes.

Add turkey and gently stir, trying not to break up the meat too much. Cook until meat is no longer pink, about 5 minutes.

Add tomato paste and sauce, stir gently for 4 minutes, then add chicken broth.

Add spices.

Stir in beans and liquid.

Lower heat and cook at, uncovered, least one hour.

Garnish with cheese, sour cream and serve with chips.

Modifications:

I make this significantly more tame for my family. I actually remove a small portion to a small saucepan before adding the spices for the kids. I never use the pasillas or jalapeño. As much as I would enjoy it, Steve would not. It is kicked up enough without it for those who still like spice. The recipe also called for saltines on the side, which I am sure would help with the heat, but we like tortillas.

(photograph by Hallie Burton for Food Network)

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