In Cooking Tips & Tricks, Recipes

 

So it is a stay home Saturday night, NY Mets are playing in the NLCS, and I asked Peter what he wanted for dinner. I get tired of choosing, believe it or not. He said “Turkey Chili”. Perfect, one pot meals are a home run in my opinion. I probably learned that from my mother.  At my favorite store Grade A Shoprite in Norwalk, I find the healthier, pricier, Coleman Ground Turkey, it is 93% fat free. Ugh I think, I need some additional far flavor, but I did not want to combine beef and turkey. So a few options go through my head, pancetta, bacon, (but I did not want the smoky flavor), and as I move down the aisle for inspiration I see Spicy Turkey Sausage. Perfect I thought and then, I see the bright red Chorizo, even better, a nice flavor boost for the low fat and bland ground turkey.  So let me know any questions, and I hope you try it in next for weeks for parties, Halloween, tailgates etc.. Don’t forget to check out our offerings page and see the Current Seasonal Class Schedule on the site, including the Chili Class.

TURKEY CHORIZO CHILI 

2 1lb. packages ground turkey (2lbs total)

1 lb. package fresh Chorizo – remove from casing

2 large onions – chopped medium

1 large green pepper, I prefer green in these types of dishes (more authentic) – chopped medium

2 chopped garlic cloves

1 generous tablespoon dried oregano

1 generous tablespoon ground cumin

(OPTIONAL- 2 guajillo and 2 ancho chiles, toasted in dry skillet, seeds removed and ground in spice grinder)

1 generous tablespoon chili powder – if your not grinding dried chiles, use 3 tablespoons chili powder

1/2 can tomato paste

1 28 oz. can whole peeled tomatoes

2-3 14 oz, cans beans, kidney or black are great – drained

2 cups beef broth

Salt and Pepper- always

GARNISH:

Equal parts chopped Cilantro and onion

Sliced fresh hot peppers, jalapeño or Serrano

Cheese of Choice

Tortilla Chips

DIRECTIONS:

Heat your large stew pot over medium high heat. Add the turkey, chorizo (thats been removed from casing) and oil to coat the bottom of pot. Use a potato masher to break up the meat into small pieces. Cook for 10 minutes, season well with salt and pepper until a lot of the water has evaporated. (yes its mostly water, not fat).  Add all of the spices, cook for 2-3 minutes until fragrant.  Add the onion, peppers, garlic, season with salt and pepper. Cook for 6 minutes. Add the tomato paste, cook for 2-3 minutes. (you are layering the flavor) Next add the tomatoes, individually crush them as you add them to the pot. Add the beans and the broth. Bring to a boil, then reduce to simmer 10-15 minutes. Taste for seasoning, maybe you need more salt. If it is too much liquid, then you can let it cook without the lid for 20 minutes to reduce or conversely you can add more liquid if its too thick.  Enjoy and let me know if you I have inspired you to cook!!  Serves – 8 adults generously

 

 

 

 

 

 

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