Turkey Chili
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Catégorie: Gibier/volaille Recette typique de: Royaume Unis Préparer en: 25 minutes Portions: 8 personnes |  |
| Ingrédients: 2 cups chopped onion 4 garlic cloves, chopped fine 1 cup chopped green pepper 1/4 cup olive oil 2 (35 oz) cans stewed tomatoes, crushed 2 (15 oz) cans kidney beans, drained 2 Tbsp tomato paste 3/4 cup chicken or turkey stock 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot) 1 Tbsp ground cumin 1 Tbsp dried hot red pepper flakes 1 teaspoon dried oregano 1 Tbsp salt, plus more if desired to taste 1/2 teaspoon black pepper 3 to 4 cups of shredded, cooked turkey meat Sugar |
Methode: In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed. Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired. The chili may be made in advance and chilled for 2 days, or frozen for 2 months. Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread. |