Indian Summer Turkey Chili

Cook Time: 25 min
Level: Easy
Yield: 8-10 servings


Ingredients

3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional


Directions

Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.


Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.


TIDBIT:

To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.

Dippers:

Choose from any or all of the following for dipping and scooping into your chili:

Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor

All of the above can be found on either snack aisle or natural foods snack section in your market.

Toppers:

Choose from any or all of the following for topping your chili:

Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes

Defrosted frozen corn or leftover corn on the cob, scraped from cob

From: foodnetwork.com

Morrocan Chili and 10,000 Grains of Sand

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings

2 tablespoons extra-virgin olive oil
2 pounds ground lamb
Salt and freshly ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1 lemon, zested and juiced
2 tablespoons Worcestershire sauce, eyeball it
1 (14-ounce) can tomato sauce
2 tablespoons butter
1 1/2 cups chicken stock
A handful golden raisins
4 apricots, chopped
1 1/2 cups couscous
3 to 4 tablespoons toasted pine nuts
A handful fresh parsley leaves, chopped
A handful fresh mint leaves, chopped
3 tablespoons finely chopped chives
8 pita breads, cut into wedgesfor scooping

Preheat oven to 400 degrees F.

Heat skillet with extra-virgin olive oil, add meat and brown. Season
the meat with salt and pepper, to taste, chili powder, cumin,
coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper
and garlic to the pan. Cook until onions are soft, 8 minutes. Add
lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and
reduce heat to simmer.

Bring butter and stock to a boil in a pot with tight fitting lid. Add
dried fruit and couscous, stir then turn off heat and set lid in
place. Let stand 5 minutes. Add nuts and herbs and toss with fork.

Toast pita wedges in hot oven or under broiler. Pile chili in bowls,
top with "sand" and serve with pita wedges for scooping.