It's Winter and it's Super Bowl time so that means we HAVE to make chili. I wanted to make my chili with turkey meat since I live in the land of Diestel turkey, THE best turkey ever. I wanted it to be slightly smokey, a tad spicy and be just a little bit different and I think I did it! I even surprised myself with this recipe. My only disappointment is that I didn't make enough, so double the recipe for leftovers, this one serves 6.
Turkey + Bacon + Black Bean Chili
1 T olive oil
3 strips of thick sliced bacon (such as Daily's) cut into 1/2" pieces
1 onion, chopped to 1/2" dice
4 cloves garlic, chopped
1 medium jalapeño, chopped finely
1 pasilla pepper, chopped to 1/2" dice
1 small chipotle in adobo, chopped + 1 T adobo sauce (be careful, these peppers are spicy)
1 T Aleppo chili powder (I get my spices from The Spice Tin here in Murphys)
1 T New Mexico chili powder
1 t Mexican oregano
1 T ground cumin
1 lb ground Diestel turkey
3 cups cooked Rancho Gordo black beans (sub 2 cans black beans, drained and rinsed)
1 28 oz can crushed tomatoes (I used Cento brand from Italy)
1 14.5 oz can low sodium chicken broth (Swanson brand is good)
1 oz '70% ' dark chocolate (I used a theo chili + chocolate bar leftover from the holidays)
1 T pure maple syrup
1 t salt
Heat the olive oil in a large soup pot, add the bacon and stir until browned. Add the onion, garlic, jalapeño, pasilla and chipotle with adobo and cook until all veggies are soft, about 10 minutes. Add the spices, then the ground turkey, breaking it up with a spoon so it cooks evenly. Add the tomatoes (I rinsed the can out with about a 1/2 cup of water and added that to the pot), chicken broth and dark chocolate. Add the salt and maple syrup and cook on low heat until bubbling then turn down to a simmer and cook for an hour or so, stirring occasionally to let the flavors blend. Serve from the pot with garnishes such as, sour cream or yogurt, chopped green onions, grated cheese (jack or cheddar are good) avocado and cilantro. (This chili freezes beautifully and can be made the day before and refrigerated until ready to heat for your lucky friends and family.) Cornbread makes a nice addition to serve with the chile (I love Jiffy brand, so easy!), but Fritos or tortilla chips work well too. Enjoy and may the best team win!
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"