Hearty, filling and satisfying - it will warm your belly on a chilly (ha) day.
Spicy Turkey Chili
recipe source: Beer. Butter. Bacon. original recipe
servings: at least 6
1/2 cup dehydrated Roma tomatoes
1/4 cup dried Chile de arbol, stems cut off
1 1/2 lb. lean ground turkey
1 onion, diced
2 ribs celery, diced
1 carrot, finely grated
1 green bell pepper, diced
3 cloves garlic
1 tsp. smoked paprika
1 tsp. ground cumin
3 Tbsp. chili powder
1/2 tsp. ground coriander
1 tsp. dry mustard
3 Tbsp. Worcestershire sauce
1 small can tomato paste
2 Tbsp. brown sugar
1 bay leaf
2 Tbsp. cider vinegar
1 tsp. oregano leaves
1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes
1 14 oz. can dark red kidney beans, rinsed and drained
1 14 oz. can pinto beans, rinsed and drained
season with salt, pepper and hot sauce
sour cream, chopped cilantro, sliced scallions, grated cheese, diced red onions, diced avocado, corn chips or tortilla chips
1. Soak the dehydrated tomatoes and dried chilies in a small bowl with 1 cup of boiling water. Drain, reserving 1/4 cup liquid. Puree mixture in a food processor with the reserved liquid.
2. In a large cooking vessel - cook the onion, celery, green pepper until softened. Once the vegetables are softened, add the turkey. Brown the turkey, breaking up large chunks with a wooden spoon.
3. Add the garlic, smoked paprika, chili powder, cumin, coriander, dry mustard, Worcestershire, tomato paste, brown sugar, salt and pepper, bay leaf, cider vinegar and oregano. Cook for about two minutes.
4. Add the pureed tomato/chili pepper mixture, crushed and diced tomatoes, kidney beans and pinto beans. Season with salt, pepper and hot sauce. Bring to a boil, cover and reduce heat to low. Cook for about 1 hour, stirring occasionally.Garnish each serving with desired toppings.
Tags: Chili, Spicy, Turkey, Beans