Turkey Chili Take Two

Here is another version of turkey chili (see 1/10/10 posting) that makes a warming winter meal. I adapted a recipe in Melissa Clark's New York Times column, A Good Appetite, which was too meaty for my taste. I used the same seasonings and basic ingredients but reduced the amount of turkey and added a variety of veggies. I loved the result. This recipe makes lots of chili. If you don't have 8-10 people coming over for dinner, the chili keeps and freezes well.

2 tbl. olive oil

1 lb. ground turkey

salt and pepper to taste

4 garlic cloves, chopped

2 tbl. chili powder

1 large Spanish onion, chopped

2 red peppers, chopped

2 carrots, chopped

3/4 lb. calabaza winter squash, peeled and cut into small chunks

1 jalapeno pepper, seeded and chopped (optional)

1 28 oz. can tomato puree

1 15 oz. can white hominy, drained

2 15 oz. cans pinto beans, drained

1 12 oz. bottle beer

2-3 chipotles in adobo sauce, to taste, minced

1 tsp. dried oregano

2 bay leaves

sour cream or non-fat Greek style yogurt, for serving

5 scallions, white and light green parts, sliced, for serving

1 bunch chopped cilantro, for serving

Lime wedges, for serving

In a large pot over medium-high heat, warm 1 tbl oil. Brown the ground turkey with salt and peer, stirring occasionally until golden, 6-8 minutes. Stir in the garlic and chili powder. Using a slotted spoon, transfer the turkey to a bowl.

Add remaining tbl. oil to pot and saute onions, peppers, carrots, calabaza and optional jalapeno with salt to taste. Cook, stirring, until onion is translucent, about 10 minutes.

Return turkey and any liquid in bowl to pot and add tomato puree, hominy, beans, beer, chipotles, oregano and bay leaves. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream or yogurt, scallions, cilantro and lime wedges.

Serves 8-10

Notes:I did not have scallions, cilantro or lime wedges. I'm sure that they would add more flavor but the chili was still terrific without these ingredients.

If you don't care for hominy, leave it out. If adding beer isn't appealing, don't add it.

I use canned chipotles packed in adobo sauce. I puree a whole can at a time in the food processor, put it in a small plastic container and refrigerate. It keeps for a very long time. I got this tip from Annie Somerville, author of Fields of Greens. For this recipe, I used 1 tsp. and could have doubled that amount to add more smoky flavor.

Turkey and Bean Chili

Getting ground turkey to taste good is always a challenge. But I'm determined. Using spices and other assertive ingredients helps a lot. Here is a chili recipe that is easy to prepare and flavorful. We had it tonight for dinner and I'm looking forward to the leftovers tomorrow evening. Try this. If you wish, crank up the spice level higher and/ or add another can of beans.

1 tbl. olive oil

1 medium size onion, chopped

2 carrots, scraped and sliced

2 celery stalks, sliced

3 garlic cloves, chopped

1 pound ground turkey

3 (or more) tbl. chili powder

2 tsp. ground cumin

2 tsp. dried oregano

2 tsp. adobo chilis

1 15 ounce can beans, drained (pinto, navy or black beans all work well)

1 14 ounce can diced tomatoes with juice

1 1/2 cups low salt chicken broth

8 ounces brown mushrooms, trimmed and sliced thickly

Put olive oil in large, heavy pot. Add onions, carrots, celery and garlic and saute until vegetables are softened. Add turkey and saute until there is no pink meat visible, breaking up the large chunks of turkey with a large spoon or fork. Mix in chili powder, cumin, oregano and adobo, stir and cook for 1 minute. Add beans, tomatoes with juice and broth. Bring to a boil and reduce heat. Simmer, uncovered for 30 minutes, then add mushrooms. Continue simmering until the chili thickens, stirring occasionally, about 30 minutes more. Season with salt and pepper.

Serve with rice and yogurt(if desired).

Serves 4

Tasty Turkey Burgers

I've had lots of turkey burgers in my life. Most of them were dry and uninteresting. But my brother Bill introduced me to DiPaola ground turkey which is sold in Grand Army Plaza farmer's market on Saturdays. I bought some and located a 2003 recipe from Epicurious that seemed to have enough add-ins to insure a flavorful burger. The changes I made were based on ingredients not available at home at the time. I'm sticking with my pared down version. Thanks Bill, these were delicious.

2 medium yellow onions

1 clove garlic

2 tbl. olive oil and another 2 tbl olive oil

1 1/3 pounds ground turkey breast (either combination of dark and white or dark only)

3 tbl. dried bread crumbs, preferably panko

2 tbl. barbecue sauce

3 tbl. quick-cooking or old fashioned oats (not instant)

1 tsp. dried oregano

salt and freshly ground pepper to taste

Peel the onions and cut into 1/8 inch to 1/4 inch pieces. Peel the garlic and chop finely. Warm the oil in a large skillet over medium heat. Add the onions and garlic and cook over medium heat, stirring often, for about 10 minutes, or until onions start to brown. Add water, 1 tbl. at a time to prevent burning. Remove from the heat, transfer to a large bowl, and let cool for 10 minutes.

To the same bowl, add the turkey, bread crumbs, barbecue sauce, oats, oregano and salt and pepper. Mix well and shape into 9 burgers.

In a large skillet or 2 burner griddle, add the remaining 2 tbl. olive oil. Cook the burgers over medium heat for about 5 minutes or until browned and crispy. Flip the burgers carefully and cook for 5 minutes longer, or until golden brown and the interior is no longer pink.

Yield 9 burgers

Notes: I omitted dried basil, which I don't believe adds to the flavor and toasted wheat germ, which I didn't have. Instead of barbecue sauce I used 1 tbl. ketchup and 1 tbl. prepared horseradish. The burgers had a crunchy crust and looked very appealing. They were flavorful with a slightly spicy kick. I served the dish with skillet browned potatoes and sauteed zucchini. This would probably make a lovely meatloaf. Follow instructions in Elaine's recipe for turkey meatloaf posted on 3/17/09.

Turkey Meatloaf

A call went out to all blog followers and supporters for easy and tasty dishes for Penny to have when she visits with Elissa, Jean Marc and little Sophie.  The recipes are beginning to flow in. Elaine responded with a recipe for a comforting turkey meatloaf which I know her family loves.  It sounds like just the right kind of dinner to serve to exhausted new parents (and their helpers).  The meatloaf would be wonderful with smashed potatoes and stir fried carrots. Or skip the carrots, make a salad and call it a day.  If you have enough energy, break out the Edy's slow churned ice cream for dessert.

1 pound ground turkey breast

1 egg

1 8 oz. can no salt added tomato sauce

seltzer

bread crumbs

parsley flakes

garlic powder

dried onion or onion powder

any other seasoning you like

fresh ground pepper

Elaine writes "Mix it all together.  The amounts of seltzer and breadcrumbs are not an exact science.  It is "to feel".

Shape it in a log and bake for approximately 60 minutes.  I cover it with ketchup before I bake it because that is how my family likes it.  Bake at 350"