This is a little different than my usual, beef based chili. A little smokey, a little lighter, a little splash of lime juice. It’s also just a little good, which is why you should give it a try.
First thing – get a heavy dutch oven good and hot – with a couple tablespoons of olive oil in there. Ground turkey is lean stuff and it doesn’t brown easily. You want to brown it because that brings more flavor. So, when the oil is nearly smoking, put the turkey in there and leave the heat as high as it will go. Go chop your veggies and DO NOT touch that turkey for awhile. 5 minutes at least. Then you can stir it to get the un-browned bits on the bottom. That is about and pound and quarter of ground turkey.
Once the turkey is getting nicely browned, add a couple stalks of chopped celery, a medium onion [or 2], chopped and a couple red and/or green sweet peppers, also chopped. And a good sprinkle of kosher salt, plus about 12 grinds of fresh cracked pepper. The amount of all of that is up to you – as is how finely you chop them. Who am I to tell you what to do? For me – I like lotsa veggies and I like them in pretty good sized chunks. Mix them in there and leave the heat high – get a little color on them if you can – or just cook until the onion begins to become a bit translucent.
It is at this point that you must make a decision. How much garlic is too much? This is 3 big cloves of some pretty strong stuff, smashed and finely chopped. I don’t think this is too much, but if you do – then put in less. Put it in there and stir it around for a couple minutes, but don’t let the garlic brown – it gets bitter.
Next up – the tomatoes. I used about 3 pounds of my own frozen stewed tomatoes. A couple of 28 ounce cans of the store bought ones will work nicely. Break them apart some as you stir them in.
Now for the good stuff – the seasonings. This is what I started with:
1 teaspoon kosher salt
2 tablespoons of cumin
1 tablespoon New Mexico chili powder
1 teaspoon onion powder
1 teaspoon chipotle chili powder
1 teaspoon smoked paprika
1/2 teaspoon thyme leaves
2 teaspoon oregano
1 teaspoon liquid smoke
I simmered all of that for about an hour and then tasted to see if I needed to add anything more. I always need to add more. Before it was all said and done, I added another teaspoon salt, another tablespoon cumin, another teaspoon of chipotle chili powder and another 1/2 teaspoon liquid smoke. Be careful with chipotle chili powder – it is hotter than normal chili powder. It’s one of my favorite substances on earth. Then I added two cans of drained and rinsed black beans.
Simmer that for another 45 minutes or so. Then, add the juice of 1 lime and let it bubble away for another 5 minutes.
We like to top it with sour cream and cheese. Sometimes with a little hot sauce too but I got it plenty hot with that second teaspoon of chipotle chili powder.
A satisfying dinner on a cool fall evening. Or just a cup, for lunch
Then – try the muffins right below, in the next post. A match made in heaven!
Oh yum! I’m so gonna make this!!
Thanks!
Oh, wow, that looks good! SuperGuy would agree with you on the garlic too. He loves is garlic. Says there is no such thing as too much…
This recipe is amazingly close to mine except you have a broader spice base which I will have to incorporate.
I love how you measure out your spices for your recipes to photograph them. It’s so professional. Your my recipe idol. You do know that don’t you?!
That’s why I never put food on my blog cause even when I can get all the ingredients photographs the spices seem to just get shaken in. Dash of this, sprinkle of that! You are so dedicated. You rock.
Oh YUM, that looks good! I’m making pumpkin/sweet potato soup today. Mmm.
That just looks super yummy…wow.
Thanks everyone – we are having the leftovers tonight and it will be even better, I am sure.
Pam – I only measure when I am blogging a recipe. I’m a “toss in some of this, toss in some of that” kind of cook. I have to really think about it to remember to measure stuff – that is why I do it all at once and take the photo. Then I don’t have to think about it for as long. Thanks though – anybody who cooks rocks in my book!
Looks terrific and I too just throw in this and that. At the request of my kids I have been putting up favorite recipes and measuring so they have them. Slows me down though. Wish my mom would do this. I think it would be so cool to have her recipes and my grandmothers as well.
I’ve come to the decision that you do recipes better than anyone else I’ve seen on any blog. This looks delicious, and as soon as our temps dip below 50 (I’m not really complaining) it’s in my to make folder!
This sounds terrific! Funny….I made Green & White Chili tonight….so it would be ready when we got back from the polls!
Egg head – I got my Mom to give me some of hers. She is a great cook!
TSAnnie – why thank you ma’am – I really appreciate that!
Bermuda – I love white chili! Maybe you can blog the recipe sometime?
(singing)
Turkey and garlic, chili and beans!
These are a few of my favorite thing!
The list of your recipes I am “planning” to try just keeps getting longer. Could you just make like PW and put out a cookbook to make it easier on me?
This looks divine. I don’t use such a variety of spices, but I’m going to Penzy’s today to get these! Yum!
You know, I think every time I make chili I end up adding another tablespoon of cumin after tasting it. This looks fantastic!
That chili looks good!