Sunday, June 27, 2010

turkey chili

I've been wanting to make chili again, so here goes. One new technique I learned from watching Food Network was not to brown the meat, but to add it when the liquid is added. This seems to yield a smoother, more homogenous, "meat-paste"-like chili. I miss some of the caramelized flavors you get from browining the meat, but I am happy to trade this off in lieu of smooth texture.

The end result? A smooth textured, well-balanced, mild chili.

Turkey Chili
Makes a good-sized pot (8 cups?)

2 carrots, peeled and rough chopped
2 stalks celery, rough chopped
1 red bell pepper, seeded and rough chopped
1 green bell pepper, seeded and rough chopped
2 medium onions, rough chopped
2 cloves garlic, rough chopped (or more to taste)
3 tbsp olive oil
1/2 can tomato paste
2 14oz cans diced tomatoes
1.5 lbs ground turkey
3 tbsp chili powder
3 tbsp garlic powder
2 tbsp cumin
1 tbsp paprika
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp chipotle en adobo puree (just puree contents of a can!)
2 tbsp balsamic vinegar
1 tbsp worcheshire sauce
2 tsp salt
1 tsp white pepper
1 tsp black pepper
1/2 tsp mesquite smoke seasoning powder
2 cups pork stock*, or chicken stock, or water (* leftover from carnitas)
  1. In food processor, pulse all vegetables until finely ground (like a sofrito)
  2. In large pot, heat olive oil over high heat until almost smoking
  3. Add tomato paste, and stir for 15 seconds.
  4. Add sofrito, and cook over high heat for 5 minutes, stirring only once at 2.5 minutes
  5. Turn heat to low
  6. Process tomatoes in food processor, and add to pot.
  7. Add turkey at once, and stir/beat to make into a "meat paste".
  8. Add remaining spices & seasonings, and stock at once.
  9. Turn up heat to high, heat until boiling, and cook over medium heat (bubbling thoroughly) for 1 hour, stirring occasionally.
  10. Adjust seasonings.
  11. Remove from heat, and serve.
  12. Once cool, refrigerate. It will taste better the next day!

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