This weekend’s dinner came courtesy of my coworker D. Late last year he started experimenting with a chili recipe and brought some in to work so I could try some. Was it good? Good enough for me to steal his recipe and try it out myself.
It definitely isn’t my mom’s chili recipe. There’s a nice spice and kick from the chipotle chile that isn’t in my mom’s chili. Though it was funny because she kept going back to the pot to get more spoonfuls and then announced that it would be good with rice and i think she did take a spoon of rice to the pot after she said it. I think we’re the only people in the world who add rice to their chili. Needless to say, I did NOT add rice to this bowl of red.
Here’s the recipe in full.
3 tbsp extra virgin olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
1 tbsp kosher salt
2 tsp chili powder
1 tsp oregano
1 tbsp tomato paste
2 chipotle chile en adobo, coarsely chopped with 1 tbsp sauce
1 pound ground turkey
1 can [12 oz] chicken broth [about 1 1/2 cups]
1 can [14.5 oz] whole peeled tomatoes, with their juice [I used fire-roasted diced tomatoes since that’s what we had at the house]
1 can [15.5 oz] kidney beans, rinsed and drained
1. Heat olive oil in a large heavy skillet over medium-high heat
2. Add onion, garlic, salt, chili powder and oregano and cook, stirring until fragrant, about 3 minutes
3. Stir in tomato paste and chipotle chile and sauce and cook for 1 minute
4. Add turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes
5. Add broth [the original recipe calls for beer, which he used the first time but i didn’t much like it…the beer taste was too strong for me. He didn’t like it either and switched it out for the broth] and simmer until reduced by about half, about 8 minutes
6. Add tomatoes and their juice and the beans. Bring to a boil and cook, uncovered, stirring occasionally, until thick, about 10 minutes