Brrrr

I have to admit I love when it is cold and snowing outside: it’s a perfect excuse to eat and drink. Today was the perfect day to infect my house with the smells of a slow simmering soup. After a long morning of running around with first grade basketball neophytes and a frigid yet suprsingly enjoyable team track workout I wanted nothing more than to tucker into some chili and sip on a hearty brew. I had some ground turkery sitting in the freezer so I decided to make a turkey chili. It takes a bit of time to make but most of it is just letting it simmer and allowing all the flavors to meld. I am sitting here eating a spicy bowl, sipping on a delicious malty Hibernation Ale from Great Divide. The heavy malt front with a slight hop bitterness complements the spicy, smoky chili quite well. I am one happy boy right now.

 

Courtesy of www.epicurious.com

Turkey Chili with White Beans Bon Appétit | February 1997

If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

Yield: Serves 8

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.