Turkey & Bean Chili

I have this problem.  I’m not sure if it’s a common thing, or if it’s just me.  Whenever I brown ground meat, I can never seem to get it to break apart properly.  So when I make dishes involving ground meat, there are always big chunks of meat stuck together.  I don’t mind, I mean, it tastes the same, it just doesn’t take as pretty a picture.  Compounded with the fact that the shots I take at night never seem to come out looking very good, I realize these pics aren’t so great.  But the chili is super nommy, I swear.

I have this other problem.  I don’t know how to control my rabbit’s weird instinctual night craziness, where she darts in and out of her cage and then does mid-air 360s, while tossing her hay all around the living room.  I wonder what it sounds like to our downstairs neighbors.  It’s pretty wild.  Izzy’s going to the vet today to be examined before her spay.  I’ve never taken a rabbit to the vet before, so hopefully it won’t be too traumatic.

Ok, back to chili.  Even though it’s been a pretty mild winter so far in New England, (aside from Snotober) especially compared to last year when my college actually declared a campus wide snow day, winter is still a time for warm, filling food served in bowls.

Chili, soup, curry, I eat them all in the warmer months too, but somehow they become slightly better when filling a cold belly.  Sadly, Luke is not a big fan of soup, (unless it’s cream based, which I don’t like, and since I’m the cook, I decide what gets made!) so I make soup knowing I’ll most likely have to eat it all.

Chili is a more viable option for the both of us.  It’s meaty, beany, warm and delicious.  I really can’t think of a bad thing about chili.  It’s also a very versatile food; I’ve seen many awesome looking veggie options, as well as ones that use stew meat.  (I made the latter before I started this blog, and it was amazing.  I promise I’ll make it again.)  This chili is simple, tasty and incredibly satisfying.  Can’t do much better than that.

Turkey & Bean Chili

Adapted from My German Kitchen

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey (or ground beef)
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth (I used chicken stock)
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained (I subbed in a can of kidney beans)
Heat oil in heavy large pot over medium heat. Add onions; sauté 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 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 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

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