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Chef Paul’s Country Turkey Chili




Source of Recipe


"New Country Fun" BILL 95.5 FM


List of Ingredients




1 lb. dried pinto beans, covered with hot water and soaked overnight
2 qt. water
3 each Pilsner beer
1/2 c. cilantro, fresh, sprigs
2 Tbsp. Spanish paprika
1/4 c. parsley, chopped
1/4 c. sage, chopped
1 Tbsp. salt
1 each jalapeno chili pepper
6 oz. tomato paste

Turkey

4 lb. turkey, breast, large dice
1/2 c. salad oil
1/2 c. cumin, ground
1/4 c. coriander, ground
1/2 c. chili powder
6 Tbsp. garlic, large dice

Vegetables

1 c. onion, large dice, dore
1 c. red bell peppers, large dice
1 c. poblano chili, large dice
1 c. zucchini, large dice
1 1/2 c. butternut squash, large dice


Recipe



Simmer beans with the water, beer, cilantro, paprika, parsley, sage, salt, hot pepper and tomato paste until they are just tender.

Beans may be cooled in the cooking liquid and stored refrigerated overnight.

Turkey procedure:
Using a large soup or saucepot over high heat, brown the turkey in the salad oil.

Move the turkey to one side of the pan and add the cumin, coriander, and chili powder, stirring and allowing the spices to toast, becoming fragrant and changing color.

Add the garlic and cook for 2 minutes, until the garlic becomes fragrant and nutty in aroma.

Vegetables procedure:
Add the vegetables to the turkey and spices and sweat them in the pot until they area bright in color. Add the beans and their cooking liquid, re-heating and simmering if necessary for at least 1/2 hour. Thin the chili with a little water if you think it is too thick.

Serve the chili with your favorite beer or cold beverage.