Sunday, April 25, 2010

Warm chili for cool nights

My husband cooks. He even cooks really well. Here's one of his recipes that all the kids like. This is one we keep in the freezer for busy days, or to take to a family when they're needing someone else to feed them.

Steve's Turkey Chili (makes 17 cups)

3 lbs ground Turkey
1 + large onion, chopped or diced
1 1/2 red bell pepper, chopped or diced
4 cloves of garlic, crushed
2 Tbs oil
1 1/2 Tbs ground cumin
1 Tbs chili powder
1/4 tsp chipolte chili powder
2 28 oz cans diced tomatoes
1 Tbs mole paste (from Mexican section of the grocery)
2 15 oz cans kidney beans
1 15 oz can pinto beans
salt and pepper to taste

Saute onions, bell pepper and garlic in oil.
Add turkey and brown.
Add cumin, chili powders, salt and pepper while browning.
Add tomatoes, mole paste, beans and about 4 pints of water.
Cook down until flavors blend and pot thickens. (2-3 hours on med/low heat)

Notes and modifications:

This is not spicy chili. It's suitable for children and gringos. It doesn't have a bite, it has a nibble, a love bite perhaps.

I've successfully doubled this recipe. I can't imagine I have a pot big enough to triple it.

It freezes and reheats really well. Many the busy day has ended with me taking a tub of this out of the freezer and heating in on the stove while I put out bowls, bread, and salad.

I've used both ground chicken and ground beef in this, both worked, but turkey tastes better somehow.

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