![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
azbukivediSome friends were surprised that I mentioned chili as one of my favorite dishes to cook and enjoy, and a few have asked for a tried and true recipe, that would be tasty and not too heavy. I am only too happy to oblige.
I am not a big fan of Latin American cuisine in general, and Mexican in particular. In fact, it's probably my least favorite cuisine of all. Spare me quasadillas, guacamoles, tacos, and such. If someone told me a few years ago that chili would be one of the staples of my kitchen repertoire, I would have laughed in their faces. Yet, here I am, making chili several times every winter and enjoying the process, not to mention the result. It happened by accident: I wanted to diversify my array of ground turkey/beef dishes, was thoroughly sick of hamburgers, meat loafs and stuffed peppers/cabbage/zucchini/whatever, and someone has suggested chili. I figured that one attempt won't hurt, dug out a recipe, and the rest is history. Over the years, I perfected and modified the recipe several times and what follows is the final result, the product of over 50 field tries.
Let's start with the ingredients.
1 tbsp. vegetable oil
1 large onion, chopped
1 large green pepper, chopped,
2 (or more, if you like) garlic cloves, crushed.
1 pound (1 pack, if it's a bit over a pound, it's OK) of ground turkey or lean ground beef
3/4 cup red cooking wine (or any red wine) - optional, but I don't make chili without it.
AT LEAST 1 tbsp chili powder, I use more, depends on how hot you like it
OPTIONAL: 2-3 red hot chili peppers, cut very finely (again, some like it hot, some not, just make sure to wear gloves when cutting those) OR 1 4 oz can chopped green chiles
1 14.5 oz can of either chunky tomatoes, salsa style OR whole tomatoes (just cut them up) - UNDRAINED
1 8 oz can tomato sauce (I often use more, if the chili is too thick and chunky - 2 is more like it)
4 cups (or one frozen bag) of mixed vegatables - choose a bag with corn, peas, cut-up green beans, cut-up carrots, fava beans, etc.
1 can (15 oz or so) kidney beans, drained.
In a LARGE saucepan, heat oil. Add onion, cook until just tender, add garlic, cook another minute, add green pepper and turkey/beef - cook until meat is no longer pink. Reduce heat to medium, drain the mixture a bit if needed. Add wine, chiles, chili powder, tomatoes and tomato sauce, Bring to a boil and simmer, partially covered, about 10 minutes. Stir in beans and vegetables, cook 10 minutes more until thoroughly heated and the flavors are blended.
Serve with rice. Go easy on chiles the first time - you can always add them to the cooked chili before reheating.
I am not a big fan of Latin American cuisine in general, and Mexican in particular. In fact, it's probably my least favorite cuisine of all. Spare me quasadillas, guacamoles, tacos, and such. If someone told me a few years ago that chili would be one of the staples of my kitchen repertoire, I would have laughed in their faces. Yet, here I am, making chili several times every winter and enjoying the process, not to mention the result. It happened by accident: I wanted to diversify my array of ground turkey/beef dishes, was thoroughly sick of hamburgers, meat loafs and stuffed peppers/cabbage/zucchini/whatever, and someone has suggested chili. I figured that one attempt won't hurt, dug out a recipe, and the rest is history. Over the years, I perfected and modified the recipe several times and what follows is the final result, the product of over 50 field tries.
Let's start with the ingredients.
1 tbsp. vegetable oil
1 large onion, chopped
1 large green pepper, chopped,
2 (or more, if you like) garlic cloves, crushed.
1 pound (1 pack, if it's a bit over a pound, it's OK) of ground turkey or lean ground beef
3/4 cup red cooking wine (or any red wine) - optional, but I don't make chili without it.
AT LEAST 1 tbsp chili powder, I use more, depends on how hot you like it
OPTIONAL: 2-3 red hot chili peppers, cut very finely (again, some like it hot, some not, just make sure to wear gloves when cutting those) OR 1 4 oz can chopped green chiles
1 14.5 oz can of either chunky tomatoes, salsa style OR whole tomatoes (just cut them up) - UNDRAINED
1 8 oz can tomato sauce (I often use more, if the chili is too thick and chunky - 2 is more like it)
4 cups (or one frozen bag) of mixed vegatables - choose a bag with corn, peas, cut-up green beans, cut-up carrots, fava beans, etc.
1 can (15 oz or so) kidney beans, drained.
In a LARGE saucepan, heat oil. Add onion, cook until just tender, add garlic, cook another minute, add green pepper and turkey/beef - cook until meat is no longer pink. Reduce heat to medium, drain the mixture a bit if needed. Add wine, chiles, chili powder, tomatoes and tomato sauce, Bring to a boil and simmer, partially covered, about 10 minutes. Stir in beans and vegetables, cook 10 minutes more until thoroughly heated and the flavors are blended.
Serve with rice. Go easy on chiles the first time - you can always add them to the cooked chili before reheating.
