LOVE this recipe. Our friend Jess made it for us one night when we were over at the Scott house, and I've been craving it ever since. The unusual ingredients in this recipe (cocoa powder, cinnamon) create a unique flavor that is cozy and spectacular. A MUST: sharp cheddar cheese on top, with cornbread muffins (I like to crumble the cornbread on top also). Right now this deliciousness is simmering on our stove (yes, it is 9:00 and Jeff is starving, but we worked late!).
Turkey Chili with White Beans
1 Tb. vegetable oil
2 medium onions, chopped
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 1/2 lbs. lean ground turkey
1/4 c. chili powder
2 bay leaves (I used crushed)
1 Tb. unsweetened cocoa powder
1 1/2 tsp. salt
1/4 tsp. ground cinnamon
1- 28 oz. can whole tomatoes
3 c. beef stock
1- 8 oz. can tomato sauce (I used tomato puree)
3- 15 oz. cans small white beans, rinsed, drained
Grated cheddar cheese (LOTS OF IT)
Cornbread mix (I used the Jiffy mix stuff)
Heat oil in heavy large pot over medium heat. Add onions; saute 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 the 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 a day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Top with cheddar cheese and serve with warm cornbread muffins.
1 comment:
YUMMY! Thanks for posting your recipes; I love it! Can't wait to try this one!
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