Brrr- It's Chili

Today is the first truly cold day of the season. And since it's been requested, I thought I would put aside shoes for a moment, and post my recipe for turkey chili. It's such a warming dish on a bitter day.

This was one of the first things I ever learned to make well. Full of big flavors, I would say this chili is the very opposite of sophisticated, and it's wonderful for it. It is also very easy, but that is because I will confess to using some shortcuts. When I began figuring this recipe out, I used beef, and even bison. But now we like to limit our red meat, and I think the richness of ground turkey goes will with the smokey chipotles. Also, I make it in a slow cooker. It's not necessary, but it's easy, if you have one. If you don't, you can simmer on the stove for a while- 30 minutes or so. It will certainly taste better the next day, but it will definitely be delicious tonight. 

Ingredients:
1 lb ground turkey (I like a mix of dark and light meat)
1 packet taco/chili flavoring (in the Mexican aisle at the supermarket. I like Bearitos brand.)
1 small onion chopped
1 carrot chopped
1 large can diced tomatoes (spend the extra dollar on the San Marzanos.)
1-2 handfuls frozen corn
2-3 chipotle peppers, from the can, chopped
2-3 spoonfuls of chipotle sauce (from the can the chipotles come in)
Salt and pepper to taste

Heat up a pan large enough for the turkey. When it's hot, but not smoking, add the turkey, and turn it down to medium. (If it's a sticky pan, add a little olive oil first- just a little.) Brown the turkey, breaking apart the ground meat with a wooden spoon. This step always confused me, but the more you break it up, the more the meat absorbs the sauce. So I've learned. (If you are crushed for time you can skip the browning step, but I think it really adds a little je ne sais quoi).

When the meat is browned (it will be mostly cooked,) set it aside, and drain the water from the pan. (If you are not using turkey, you can keep some of the nice beef fat for the next step. If you are using turkey, add a little more oil.) Add the chopped onion, and cook until soft.

Put the onion and the turkey in the bowl of the slow cooker. Season with salt and a little pepper. Add the chopped carrots, the chili mix, the corn, and the chipotles. Add the tomatoes and then a little of the chipotle sauce. Let cook on low for at least 4 hours. Stir, taste, and adjust seasonings- usually I add a bit of salt here or some more chipotle sauce. (This is a great thing to make in the morning, and come home to at the end of a long cold workday. And it takes about fifteen minutes.) If you are using a stove top, put all the ingredients into a deep saucepan, get to a simmer, turn down the heat, and let cook for 30 or so minutes, stirring occasionally. It'll smell done. Trust me. 

Serve in bowls with spoons, and sour cream, cheese, chopped onion, cilantro, beans, whatever else you like. Sometimes I throw a can of beans into the chili itself, sometimes I serve with refried beans on the side.  

Serves 4 (or 2 with lots of leftovers.)