Turkey Chili

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We blog about this recipe here.

Turkey Chili

Adapted from Ruth Reichl’s recipe “Thanksgiving Turkey Chili” in Save Me the Plums.

  • 1 12 oz bottle dark beer
  • about 5 medium tomatillos (husked, rinsed, and quartered) – approximately 10 oz
  • 1 canned whole chipotle chili in adobo sauce (note: that’s just ONE of the chiles from the can – definitely NOT one can)
  • 1 T vegetable oil
  • 1 large onion, chopped
  • 1/4 c fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 T seeded, minced jalapeños (or more, to taste)
  • 1 lb ground turkey (dark meat is preferred)
  • 1 c chicken broth
  • 3 large cloves of garlic, minced
  • Salt
  • 1 bay leaf
  • 1 15 oz can white beans, drained and rinsed
  • 1/2 of a 4 oz can mild diced green chile peppers (such as Hatch)  (optional)
  • Sour cream, yogurt, or Mexican crema (the perfect addition)

Pour the beer into a medium-sized pot, add the tomatillos, bring to a boil, and turn the heat down to a simmer. Cook for about five minutes, until the tomatillos are soft. Strain the tomatillos (reserv­ing liquid), and then puree them along with the whole chipotle chile in adobe – in a blender or food processor. Pour back into the pot with the beer.

In a large heavy kettle cook the onions in the oil over moderate heat, stirring, until the onions are softened, add the cilantro, cumin, oregano, jalapenos, and garlic and cook the mixture, stirring, for another minute or so.

Break the turkey into the mixture and stir until it’s just cooked.  Add the pureed tomatillos and beer,  the chicken broth, the bay leaf and salt – to taste (about 1-2 tsp, to taste).  Simmer the mixture, covered but with the lid ajar, for about 30 minutes.  Add the beans and green chiles and simmer for another 15 minutes.

Serve with sour cream, yogurt or crema.  That’s absolutely an essential!  I season mine with a little lime juice and salt.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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