Cooking under quarantine -- Turkey Chili offers up some comfort
I am not a recipe developer, just a home cook trying new recipes and tweaking old favorites. I will always credit sources and note where I’ve made changes. Photos are my own; you can tell I’m a work in progress. Showing you the steps along the way is what sets us apart from the bazillion +1 other food blogs. That and the bitchin’ playlist that comes with each post. Let’s get to it.
More comfort food. I have a feeling this will be an overarching theme here at the blog for a while as we continue to hunker down at home.
Fair warning: Chili purists of any stripe should keep on scrolling. There’s not much here that will please you.
Fair warning: Chili purists of any stripe should keep on scrolling. There’s not much here that will please you.
There’s not much of a recipe either. To me, chili is improv theater with the pantry and fridge as co-collaborators. That’s how we ended up with carrots and three kinds of fresh peppers in this batch. Next time will be different depending on what's on hand.
Today we featured two kinds of beans, ground turkey, the veggies, tomatoes, and plenty of seasonings. You cannot be uptight when making chili. Be willing to have a taste, then adjust the seasonings and taste again. And again, if need be. It’s all good. Chili don’t mind.
Today we featured two kinds of beans, ground turkey, the veggies, tomatoes, and plenty of seasonings. You cannot be uptight when making chili. Be willing to have a taste, then adjust the seasonings and taste again. And again, if need be. It’s all good. Chili don’t mind.
Turkey Chili Ingredients
Soak and cook the dried beans ahead of time. Or use canned, that’s fine. Cook the meat, then set it aside on a paper-towel covered plate.
Cook the onions in the meat drippings until tender and add your seasonings now to infuse the oil.
Add the other veggies and canned tomatoes chopped up medium-small. Cook until softened, then add the ground turkey back in plus all the liquids you plan to include (such as chicken broth, juice from the canned tomatoes, water, etc.) Slow simmer until the chili looks, smells, and tastes delicious.
Cook the onions in the meat drippings until tender and add your seasonings now to infuse the oil.
Add the other veggies and canned tomatoes chopped up medium-small. Cook until softened, then add the ground turkey back in plus all the liquids you plan to include (such as chicken broth, juice from the canned tomatoes, water, etc.) Slow simmer until the chili looks, smells, and tastes delicious.
Turkey chili - ready to serve
Top with whatever you like – cheese, sour cream, hot sauce, avocado, you name it. I like to serve baked potatoes alongside – or underneath – the chili. You do you … as long as it is comforting and satisfying.
Surprise ingredients:
- Green enchilada sauce (leftover from a delish Mexican casserole last week)
- Worcestershire sauce – this is my go-to when a dish needs a blast of umami
- Red wine vinegar – just a little splash right before serving. Any dish with beans will benefit from a blast of acid at the end. A squeeze of lime juice would also work here.
Now how about some music. For the pandemic-related tune while you cook, may I present this classic offering from the late, great Warren Zevon.
And then a jazzy dinnertime playlist . Although this chili would not pass muster with any true Texan (it has beans for one thing, and no beef -- Texas sacrilege!) I'm going to feature a brilliant Texan, David "Fathead" Newman, for your listening pleasure. Newman was known in his own right as a fantastic saxophonist, and as a talented sideman for Ray Charles's early catalog. Please enjoy.
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