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Recipe #272: Three-Bean Guinness Turkey Chili -- Someone Please Pour Me a "Pint" of Chili :-D

Posted Jun 04 2011 5:25pm
Pour me a pint and pass the turkey chili, please. Er, rather, pour the pint into the chili in this case. ;)

I know it's hot as Hades outside, but I had to use up the remaining ground turkey. (Yes, it's been a week of ground turkey. Don't worry, this is going to be the last turkey recipe for a while, as our household needs a break from ground turkey. ;) LOL.) Think I'll have a few bites in an air-conditioned room, and then freeze the rest for those times when I'd rather reheat instead of cook (for an instant meal!). Also, the idea of chili sounds much better when it'll actually warm chili will actually warm the cockles, versus melt them! ;)

The other reason I made this dish is that I was curious to taste turkey chili, as I've never had it before. The verdict? It's surprisingly good. Honestly, it almost tastes just like ground beef, but of course it has far less fat. Pretty cool, eh?!



Three-Bean Guinness Turkey Chili

Ingredients:
1/2 medium-sized yellow onion, unpeeled
2 large whole garlic cloves, unpeeled
1.3 lbs. lean ground turkey
1 12 fl. oz. bottle Guinness Extra Stout
1 Tbsp. apple cider vinegar
2 large fresh bay leaves
2 c. fresh vine-ripened tomatoes, diced (about 3 medium sized tomatoes, or, if unavailable, use 2 8 oz. cans of diced tomatoes, including juice)
6 oz. can tomato paste
15.5 oz. can pre-cooked kidney beans, drained and rinsed
15.5 oz. can pre-cooked black beans, drained and rinsed15.5 oz. can pre-cooked pinto beans, drained and rinsed2 c. water2 Tbsp. (Hershey's) Dutch-processed cocoa powder1 Tbsp. ground cumin
1 tsp. Mexican chili powder
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. ground oregano
1/2 tsp. ground cinnamon powder
1/2 tsp. salt, or to taste
1/2 tsp. ground chipotle (or 1/4 tsp. cayenne pepper), or to taste
1/8 tsp. ground black pepper, or to taste
1/8 tsp. ground allspice powder
1/8 tsp. ground clove powder
2 Tbsp. masa (corn) flour
1 c. red bell pepper, roughly chopped1 c. green bell pepper, roughly chopped
1/2 c. California black olives, pitted and halved crosswise (optional)1/2 c. fresh cilantro, roughly chopped (for garnish) (about 1 Tbsp. per person)

Directions: Preheat oven to 600°F (i.e., the "broil" setting). Place onion half and garlic on a large (12" x 17") aluminium foil -covered tray (for easy cleanup), and put onto the top rack of the oven. Roast onion and garlic for 15-20 minutes, until lightly charred (but not burnt/grey). Remove garlic after 10 minutes, and place onto a heat-proof plate, followed by the onion whenever it's ready, which takes about another 5-10 minutes. Let cool until cool enough to handle, then peel garlic and onion. Finely mince the garlic and dice the onion, and then set aside.

Meanwhile, in a large stock pot, sear ground turkey meat on high heat for about 10-12 minutes, stirring continually to break up meat and evenly brown it. Remove from heat and drain excess liquid/fat.  [Useful tip: Use a pan drainer to drain most of the liquid, then drain remaining liquid with a heat-proof (i.e., silicone) turkey baster . Works like a charm!]

Return to stove. Pour in entire 12 fl. oz. of Guinness and vinegar and deglaze on high heat, reducing liquid's volume by half. Then turn down heat to low. Add onions, garlic, bay leaves, diced tomatoes, tomato paste, kidney beans, black beans, pinto beans, 2 c. water, cocoa powder, and all spices, and stir together to evenly distribute ingredients throughout the pot. Cover with tightly fitting lid, & simmer 20-25 minutes or until meat is tender. Lift lid to check on chili every couple of minutes, stirring occasionally and adding more water if/when necessary. Taste for flavor balance, & adjust to suit your personal preferences. Continue to cook until desired thickness has been reached. When there's only 5-7 minutes of cooking left to go, remove lid (for the remaining duration), add the red and green bell peppers, and stir. (Be careful not to overcook the peppers. When the chili has finished cooking, the bell peppers should still retain their color and a bit of crunch.) In the final 2-3 minutes of cooking, add masa flour, olives (if using), and then remove from heat. Let cool for 15-20 minutes. Discard bay leaves. Garnish with cilantro & serve.

Yield: 2.3 qts., or approximately 8-10 servings.

Serving Suggestions: Serve with low-fat/baked tortilla chips. I personally recommend R.W. Garcia Flaxseed Tortilla Chips, which are a tasty, crunchy, much healthier alternative to regular tortilla chips. :)    In particular, the Blue Corn w/Flaxseed or Flaxseed w/Soy varieties would be excellent complements to this dish.

Chef's Notes: Chili freezes well, and can keep for several months. If you are serving less than the above yield, either cut the recipe accordingly, or freeze the leftovers; chili tastes really good after it's been frozen. :)

Please note, you plan to freeze your chili, I'd recommend making it without the masa, olives, and green and red bell peppers, and then instead add them into the chili when it's time to reheat it. These ingredients don't freeze very well, and from experience, I can tell you that they can taste a bit strange after they've been thawed. ;)

Also, if you think you'll be making this recipe frequently, you can always make multiples of the spice mixture portions in advance (minus the fresh onions and garlic, of course), and then store them (i.e., in Ziploc baggies) for future use.


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