What with all of the weather craziness going on this week, we have experienced some very unseasonably cold weather this week. And in honor of the cold weather I will be making my famous (among, you know, Beard and I) turkey chili.
1-2 observed ground turkey
1 cup dry beans or 1 can of beans rinsed
Several cloves of garlic
1/2 medium onion, chopped
1-2 tbsp oil
1-2 cans chopped tomatoes
1/2 bell pepper, chopped
1 bay leaf
1-2tbsp chili powder
2-3 tsp cumin
Salt and pepper to taste
First, if you are using dry beans, go ahead and soak those in four cups of water for 6-8 hours, then rinse them, cover them in 3 cups of water, and bring to a boil. Reduce heat to low-medium for 1-2 hours or until beans are tender.
If you are using canned beans, hang on to that can, but dont open it yet.
In a large soup pot, heat the oil, then place turkey and garlic in together. Salt and pepper if you care to. Brown the turkey until fully cooked, then drain most of the fat.
Add bay leaf, chili powder, cumin, tomatoes, onion, peppers, and salt and pepper. Cook over medium heat cover for one hour.
Now you canned bean folks, open your can of beans and drain and rinse them well. Add them to your chili. Dry bean folks, add your beans now, too. Salt and pepper to taste, then cook for another fifteen minutes.
We have a few ways to serve our chili around here:
With saltines or oyster crackers
With tortilla chips
With shredded cheddar, mozzarella, or pepperjack
With cottage cheese (This is Beard’s preferred way; I haven’t tried it yet, but he swears by it).
If you’re having some cold weather, make yourself a lot of turkey chili!