Though initially from Bon Appetit, it was published again on Epicurious, one of my favorite recipe websites. I'll say up front that my main complaint is its contents' complexity. Many of the recipes have at least two components, and some have as many as four. They are very I interested in pairing flavors and sometimes end up going overboard with obscure ingredients and unique tools that are impractical to maintain in the everyday kitchen.
The best feature is the rating/reviewing system. Most people who take the time to review on this site, in my experience, have thoughtful comments and suggestions, making them worth reading for the would-be cook.
Disclaimer: this is a white chili, sans the characteristic flaming color and spicy aftertaste. I would dare to say that it is on par with the traditional version. It is less soupy due to the Arborio rice that I use in place of the barley. In future, I might add slightly more liquid to make it more spoon-suitable.
I still serve it with shredded cheese, as I would anything with its name, but I found that it list it's heat rather too quickly to use onions -- they would still be completely raw, which is unpalatable to me.
White Turkey Chili
- For Part 1
- 2 teaspoons olive oil
- 1/2 onion, minced
- 4 cloves garlic, minced
- 4 teaspoons ground cumin
- 1 pound uncooked ground turkey
- 1/2 pound turkey breast, cooked and diced
- For Part 2
- 1 quart chicken stock
- 1/2 cup Arborio rice (or pearled barley)
- 1 teaspoon dried marjoram
- 1 teaspoon dried (or ground) savory
- 1 15-oz can cannellini (or Great Northern) beans, rinsed and drained
- 1 15-oz garbanzo beans, rinsed and drained
- For Serving
- grated cheddar cheese
- sour cream
- hot sauce
Part 1: Heat oil in heavy stockpot over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add ground turkey and saute until no longer pink, about 4 minutes. Add the diced precooked turkey breast.
Part 2: Add the stock, rice and spices to the stockpot. Cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Add beans to chili. Simmer uncovered until rice is tender. and chili is thick, about 15 minutes. Season with salt and pepper.
Serve chili, passing toppings separately.
Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.
Next up is the chili that I have been eating since before I can remember. It's the flavor that pops onto my tastebuds every time someone says "chili". It's the end of fall, the middle of winter and the beginning of spring for me. Always better the next day, it's a dish to grow on. More recently, dad started making this chili for us. For the past two years, we've served it at our annual holiday party. Although it's a fairly humble dish, most [omnivores] can associate with it, and it certainly is worthy of a special occasion, if it is called upon to perform.
The Red Queen
- 1 teaspoon olive oil
- 1/2 onion, chopped
- 1 pound ground beef, or 1/2 pound each beef and turkey
- 1 15-oz can diced tomatoes
- 1 15-oz can medium chili beans
- 1 15-oz can dark red kidney beans
- 3 teaspoons chili powder
Brown onion in the oil. Add the beef and cook until no longer pink. Add tomatoes, beans and chili powder. Simmer about 20 minutes or until thoroughly heated.
And what is chili without cornbread? Some people serve it over spaghetti or rice. Some scoop with tortilla chips or Fritos. But there's a cornbread that I just can't resist the opportunity to bake. Guess where it's from? Yep. Moosewood. The original, in its handwritten glory.
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1/4 cup honey
- 1 cup buttermilk
- 1 egg
- 3 tablespoons butter, melted
1) Beat together egg, buttermilk and honey in a small bowl or measuring cup.
2) Mix together all dry ingredients in a medium-large bowl.
3) Combine all ingredients, including melted butter, and mix well.
4) Spread into greased 8-inch square pan, and bake in a 425 degree oven for 20 minutes.