Um, yeah. BEST I have ever made. LOVED it. The consistency was perfect (thick and the beans were smooth & buttery), the spice was not hot and yet it was a definite chili taste. Did I mention that it was YUMMO? Even the kids ate it. Even number 5 who hates everything. Seriously good chili. Now if I could just find a corn bread recipe that I love the same.....
Di's New Favorite Chili
1/2 large sweet onion, diced
5 jalapeno peppers, chopped (I left membranes & seeds in)
3 cloves garlic, minced
2 Tbsp. EVOO
2.5 lbs ground turkey
4 Tbsp. flour
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1 small can tomato paste (I actually used a mixture of paste & sauce that I had mixed together & seasoned for homemade pizzas because it was in the fridge and needed to be used up)
1 lb. dried small white beans, soaked & rinsed (I use the quick soak method)
1-2 c. corn (I had this frozen from some leftover this summer)
2 c. grated zucchini (again, frozen from the garden)
6 c. of liquid (I used equal amounts of chicken base and beef base (stock) - 1 1/4 c. each and the rest water)
1-2 Tbsp. honey (this is optional - I did add it, but not sure it would have mattered if I didn't)
In a small bowl, mix together flour through granulated garlic. Set aside.
In a large stock pot, heat EVOO. Add in onions, peppers and garlic. Heat until onions are translucent. Add in ground turkey and cook until there is no pink.
Add in the flour/spice mixture & tomato paste and mix together well (allow to cook for a few minutes - helps bring out the flavors.)
Next add in corn, zucchini and beans along with 6 cups of liquid.
Allow to simmer for 2-3 hours.
Serve with mexican blend cheese & cornbread. Perfect for a cold, blustery night and even better for lunch the next day. /rubs tummy happily/
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment