Chili (Turkey and Black Bean)

Turkey & Black Bean Chili

       with Mango Salsa

A dark, earthy, smokey flavored Chili — Intriguing with flavors of cumin, cinnamon, and even dark beer.  The underlying secret is the homemade Chili Paste (with Ancho and Chipotle chilis)!!!

Prepare (and freeze) the Chili Paste ahead of time — Then, making the actual Chili is very easy!

Recipe for Mango Salsa listed separately.

Ingredients / Prep:

Olive Oil

1 large Onion — Chopped

3 tbsp. crushed Cumin Seed

6 large cloves Garlic, finely chopped

3 lb. ground Turkey

2 – 3 tsp. ground Cinnamon

1 large can Chicken Stock (about 6 cups)

2 14-oz. cans diced Tomatoes

1 6-oz. can Tomato Paste

1 12-oz bottle Dark Beer

1/2 cup Tequila

2 tbsp. Soy Sauce

1/2 cup Chili Paste (prepared ahead of time)

5 – 6 15-oz. cans Black Beans — Rinsed, drained

Another 1/2 cup Chili Paste

1/4 cup fresh Lime Juice

Directions / Assembly:

In large, heavy saute pan, heat oil over medium high heat — Add Onion, saute till somewhat tender; add crushed Cumin Seed; add Garlic.  Saute another minute — Transfer to Dutch oven.

In same saute pan, heat oil over medium high heat — Add ground Turkey (in 1 lb batches); season each batch with ground Cinnamon — Cook till browned.  Transfer each batch to Dutch oven.

Place Dutch Oven over medium heat.  Add liquid ingredients — Tomatoes, tomato paste, Tequila, beer, soy sauce — Bring to simmer.  Add 1/2 cup Chili Paste; taste for desired heat — Add additional Chili Paste LATER (after adding Beans), as desired.  Set heat to low; simmer about 1 hour.

After simmering for an hour — Mix Beans into Chili.  Add additional Chili Paste if desired.  Simmer another 15 to 30 minutes to fully blend flavors — Mix in Lime Juice.

Serve with toppings — Grated Jack Cheese, Cilantro and Mango Salsa.

Ahead of Time — Chili Paste….

4 cups Water or Chicken Broth (2 cans)

8 – 10 dried Ancho Chilis

6 – 8 dried Chipotle Chilis

In large, heavy saucepan, bring Water (or Broth) to simmer — Add Chilis; cover and gently simmer 15 – 20 mintues.  Turn off heat; let stand (covered) till softened, about 30 minutes.

Transfer Chilis (remove stems) to food processor to puree (process in batches if necessary).  Strain mixture into bowl (using large strainer or food mill).  Measure into small batches — 1 cup to be used in Chili; remainder to be frozen for later use.

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