TURKEY CHILI
(serves 16)
The Chili Shop is a well-known little shop in Santa Fe that I stumbled onto from both my dear friend, David, and my Denver days. You can order on-line from a wide variety of wonderful mixes. It makes this chili have a deep, warm spice versus just being "hot."
Ingredients
3 teaspoons olive oil
2 pounds lean white ground turkey
3 onion, chopped
4 cups water
2 (28 ounce) can canned crushed tomatoes
2 (6 ounce) can tomato paste
2 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
2 tablespoon garlic, minced
1/2 tablespoons chili powder
2 tablespoon Native Nambe chili powder from The Chile Shop in Santa Fe
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Sprinkle with Native Nambe chili powder. Stir in onion, and cook until tender.
Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
CORNBREAD
Ingredients
2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
1/2 to 1 cup corn
4 1/2 teaspoons baking powder
1 teaspoon salt
Directions
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
This turkey chili had quite a kick. BH loved it, and he considers himself a chili connoisseur. I thought it was awesome too, and am looking forward to leftovers today. The cornbread rocked too, it was almost like cake.
ReplyDeleteI LOVED this meal! The turkey chili definitely had a kick but a good one indeed~yee-haw! I baked some potatoes, smashed them a bit, added alittle butter & salt & pepper to taste, added the chili on top of the potatoes & topped with a light amount of shredded cheese & a small dallop of sour cream. The corn bread was amazing too & Trey loved it~Delish!!
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