Chili!

We're big chili fans around here, and any chance to whip up a new batch and try new techniques is met with enthusiasm.  I was in St. Pete, FL for Thanksgiving with the Moms, and on Saturday we headed down to Central Avenue for the annual St. Pete Chili Cook-off.  Inspiration surrounded me.

My sister Amy sent her recipe for White Chicken Chili (click the link or find it under "Pages" on the right side of the page), which is a great family dinner recipe that only takes about 30 minutes.

Today I'm interested in making a red Turkey Chili that cooks for at least an hour after each addition. These long cooking times are, of course, not necessary.  To make it quick, I would simmer after each addition for about 15 minutes at a minimum.  But the longer it has to simmer, the yummier it'll be.  The constant you find in the majority of award-winning chili recipes is the meat, onion and garlic simmering in chicken broth for as long as possible.

This is my recipe:




1 medium yellow onion, minced
1 medium garlic clove, minced
1TB vegetable oil
1.5 lbs fresh ground turkey

Brown onion and garlic in oil in a large pot, then add turkey and brown over medium heat, about 10 minutes.

Add 32oz chicken broth, reduce heat to low, cover and let simmer for 1-2 hours.

Add:
2 15oz cans tomato sauce
2 TBs strong brewed coffee
2 TBs red chili powder
1 TB brown sugar
1 TB salt
1 TB black pepper
1 TB ground cumin
1 TB oregano

Cover, and let simmer on low for 1-2 hours.

Add:
2 15oz cans red kidney beans, drained
2 medium green peppers, chopped

Cover, and let simmer for 30-60 minutes.

Turn heat off about 10 minutes before serving.  Top with grated cheese and sour cream, and serve with warm bread.

Like this!

Happy cooking!