Super Bowl Friday
Happy Super Bowl Friday! While I watch the game, I always need to have good food nearby in case I need to start stress eating. Every year we have a great turkey chili that’s hearty and delicious. Food & Wine has a recipe that’ll warm you right up. Pair it with Gamble Family Wine’s 2010 Cabernet Sauvignon, one of my personal favorites. Whether your team takes home the trophy or not, this combination is a sure win.
Turkey Chili Recipe:
1. 1/4 cup extra-virgin olive oil 2. 3 pounds ground turkey 3. 1 medium onion, cut into 1/2-inch dice 4. 3 garlic cloves, minced 5. 1 1/2 tablespoons chile powder 6. 1 teaspoon ground cumin 7. 1 teaspoon dried oregano 8. 3/4 teaspoon chipotle powder 9. 1 large carrot, cut into 1/4-inch dice 10. 1 red bell pepper, cut into 1/2-inch dice 11. One 28-ounce can tomato puree 12. Three 15-ounce cans pinto beans, drained 13. 3/4 cup lager 14. 1 cup chicken stock or low-sodium broth 15. 1 tablespoon cider vinegar 16. 1 teaspoon chopped thyme 17. Salt and freshly ground black pepper 18. Chopped chives, for garnish
1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Stir the turkey and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl and repeat with 1 more tablespoon of oil and the remaining turkey. 2. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes. Return the turkey to the pot. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes. Add the thyme, season with salt and pepper and serve, garnished with chives.