FROM THE RECIPE BOX: Turkey Chili
“Wish I had time for just one more bowl of chili.”
-Kit Carson’s famous last words
“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.” -Harry James
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By Brooke A. Brown
Every autumn, I anxiously await that moment when the humidity finally gives way to bright blue skies and cool, comfortable temperatures. That transition, for the most part, has taken place. Having already mentioned the obvious fair weather aspect, there are other benefits to this change that we must consider, as well:
1. The A/C is off, and the windows are open;
2. It’s definitely football season; and
Being a chili fan from way back, I have spent the last several years working on a recipe that is not only delicious, but also easy, quick and affordable to make. After several attempts using a multitude of ingredients, I have created a tried-and-true, fool-proof recipe that is big on flavor and gentle on the pocket book. It has become one of those recipes that I no longer have to refer to because it is embedded somewhere deep in my subconscious (that, and it’s incredibly simple). And since I like to share, coupled with the fact that you don’t have access to my subconscious, I’m taking this opportunity to officially spell out the deets.
INGREDIENTS
• 1-2 tablespoons of olive oil
• 1 medium yellow onion, diced
• 4 cloves of garlic, minced
• 1 lb. of ground turkey
• 1 packet of McCormick’s Original Chili Seasoning
• 2 cans (14.5oz each) Bush’s Chili Beans in Mild Sauce
• 1 can (14.5oz) Hunt’s Tomato Sauce
• 1 can (14.5oz) Hunt’s Fire Roasted Diced Tomatoes
• Salt and pepper to taste
DIRECTIONS
Preheat a large soup pot or dutch oven on your stove top over medium-high heat. Add the olive oil and sauté onions for 5 minutes, stirring often. Add the garlic and ground turkey and cook until browned. Empty the seasoning mix onto meat mixture and incorporate thoroughly. Finally, add the canned goods and bring the whole pot to a boil. Adjust the heat to low, tilt a lid on the top and simmer until you’re ready to eat. The longer it simmers, the better. Add salt and pepper to taste.
Growing up, peanut butter sandwiches always accompanied any bowl of chili that I had the honor of eating. This is a surprisingly delicious combination. These days, however, I prefer a nice wedge of cheesy, homemade cornbread. Just add a cup of grated sharp cheddar cheese to this recipe and, for best results, bake in a well-seasoned, 8-inch iron skillet.
Regarding the ingredients: All of the ingredients mentioned above can easily be found at your local Kroger, even the White Lilly Southern Cornbread mix referenced in the link. If you don’t have a well-seasoned, 8-inch iron skillet, make your way to Cracker Barrel for the best $12 ever spent on a piece of cookware.
I think I’m ready for another bowl…
October 3rd, 2007 at 4:07 pm
Since Byers and Tuckwiller never ask me to recommend a beer with their recipes in Sunday Gazette-Mail, I am taking the liberty to offer a few beer recommendations to go with your chili.
There are a lot of different ways you can go here. There is plenty of garlic in this one along with the spices. I find that American pale ales such as Great Lakes Burning River do a good job standing up to spicy foods. If you are not a “Hophead”, then you can tone it down and try to harmonize the beer with some of the other flavors. Rogue’s Dead Guy ale has a hop backbone, but is balanced toward malty, which should do a nice job with the “fire roasted” tomatoes and cumin flavors.
October 3rd, 2007 at 7:31 pm
Having been treated to this fantastic chili and cornbread, I can testify–OH, YEAH…Tes-tify!–that it is very good. Truly confortable comfort food. And, just as good warmed up for a second, third or even more times.
October 4th, 2007 at 8:39 am
Hey Rich - Great recommendations, buddy! I’m a fan of both of the ales you mentioned. As a matter of fact, I’ve been known to add about 3/4 of a bottle of Dead Guy to the recipe (just after adding the spices, pour in the beer and let it reduce before adding the canned goods). It adds a nice depth to the chili. Truth be told, though, I’d rather just drink the brew.
October 4th, 2007 at 11:03 am
As the one of the lucky recipients of Sunday evening’s chili pot, I can also testify that this stuff is good for what ails ya. I’d also like to submit that it’s excellent accompanied by a nice grilled cheese sandwhich, or piled on top nachos.
October 5th, 2007 at 10:48 am
This sounds like a winner– can’t wait to try it although I make a mean chili myself. Thanks for sharing Brooke!