Chili doesn’t necessarily scream, murmur or even whisper spring. I know it’s April and I should be posting something light and fluffy covered in strawberries or maybe something green like asparagus. But because it’s been VERY spring-like (or semi wintery) here in the Pacific Northwest this weekend, which means constant rain. I don’t mean sprinkles, showers, drizzle or mist, I mean capital R-A-I-N. A couple inches in an hour kind of rain. I should be happy it’s not snow, right? Soooo, chili sounded perfect.
I made this a couple of weekends ago for Moose’s birthday celebration at the barn. It received ton’s of complements and is super delicious served with condiments (get it… complements/condiments). Sadly or happily the gang snarfed it all up, so no leftovers. I’ve had a hankering for another bowl ever since.
The original recipe calls for 5 pounds of cubed beef brisket which I’m sure is delicious. I substituted 3 pounds ground turkey and it turned out divine. Last time I used organic canned kidney beans, this time all I had in the cupboard were organic black and pinto beans (delish with any kinda bean). It’s a very tweak-able recipe, so tweak away. I also adjusted the spice down a hair because I was feeding a crowd. This time I upped the ante with a touch more cayenne and red pepper flakes, I still did not use the maximum suggested quantities. I love a nice slow rolling heat… but if you and yours like it smokin’ hot you go right on ahead.
Award-Winning Chili Adapted from Ina Garten/Devon Fredericks, Barefoot Contessa 3 pounds ground turkey or ground chuck 1/4 cup olive oil 2 cups chopped yellow onions 6 large garlic cloves, minced 2 tablespoons chili powder 1/4 teaspoon or up to 1 tablespoon red pepper flakes, crushed, to taste 1/8 teaspoon or up to 1 tablespoon cayenne pepper, to taste 2 tablespoons ground cumin 2 red, yellow or orange peppers, seeded and diced 2 bay leaves 6 cups tomatoes, chopped with their liquid Salt and freshly ground black pepper 1/2 cup strong coffee 2 (15-ounce) cans kidney or black beans Serve with: Sour cream, Grated Cheddar, Diced tomato, Green Onions, Cilantro, Tortilla chips, Chopped avocado or guacamole. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat. Drain the meat and transfer to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour. Add the kidney beans and basil, and warm through. Serve with sour cream, grated Cheddar, diced tomato, chopped green onion, cilantro, tortilla chips and guacamole.
That’s all for now my darlings… I have missed you and it feels so very good and right to be cooking, taking pics and writing again. Thanks for all your words of encouragement and support!
Love ya,
Becky
