There was a great response to my call for recipes. Thank you! And I realized, what with grocery shopping an hour away and a very busy schedule, I couldn’t actually immediately make them all (that and the fact I’m not a frequent entertainer/cook, so the process is going to take a little time—please bear with me—do you sense cooking resistance here?). But I will get around to everything you’ve sent in, I promise (and I actually want MORE, please—really). You all are getting me into the kitchen—no small feat.
This wonderful white bean chili recipe was sent from a reader who chooses to remain anonymous. I tried it recently with a friend and it is simply superb! He says he thinks it’s the best he’s ever had. Easy to make and truly delicious. She’s right when she notes that there is plenty of chili powder in New Mexico. I used chili that was grown, roasted, seeded and ground by a friend’s father. Very special:
Turkey Chili with White Beans and Cocoa
1 T. veg oil
2 medium onions, chopped
1.5 tsp oregano
1.5 tsp cumin
1.5 lbs ground turkey
1/4 cup chili powder (no shortage of this in your neck of the woods!)
2 bay leaves
2 T. unsweetened cocoa
1.5 tsp salt
1/4 tsp cinnamon
1 28oz can whole tomatoes- Do not drain.
3 c beef broth
1 8oz can tomato paste
3 15 oz cans white beans, rinsed well and drained
Heat oil in large pot and saute onions. Add oregano and cumin. Increase heat to medium high and add turkey. Cook until no longer pink, breaking up with back of a spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with juices and break up into chunks. Add beef stock and tomato paste. Bring to a boil and reduce heat. Do not add beans quite yet. Simmer at least 45 minutes—the longer the better.
Add beans to chili and simmer to blend flavors. Discard bay leaves. Optional: top with sour cream and cilantro and shredded cheddar cheese. Serve with cornbread. Bon Appetit!
Love to you all,