Wednesday, November 11, 2009

Turkey Chili (aka Chili II)

I'm a big Alton Brown fan, and 99% of his recipes turn out just as good as, if not better than, other/original versions. The first time I tried to make his chili, I was missing a bunch of ingredients, so I used what I had. It was delicious. When I tried making his chili recipe "properly", it didn't work for me at all. Tortilla chips in chili? And no beans? Not to mention it just didn't taste right to me. So, I came up with my own version of his chili. I like it because the adobo powder gives it a slight sweetness, and the chicken stock adds body. Plus it takes maybe an hour from start to finish. You can start this in a crockpot before work, and come home to tasty fixins.Warning: This one is so good you may need to double--or triple--the ingredients.

Chili II

1 Pound Ground Turkey

1/2 tsp. Kosher Salt

2 tsp. Peanut Oil

12--24 Ounces Chicken Stock

1 Tbs. Tomato Paste

1 tsp. Ground Cumin

1 Tbs. Chili Powder

2 Tbs. Adobo Powder

1 can Kidney Beans, drained

Season the meat with salt. Brown the meat in the oil. Add the chicken stock, then the tomato paste, cumin and chili powder. Add the adobo powder and beans.Cook for about an hour. Serves two very hungry people or three mildly hungry ones.

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