Variation on Guy Fieri's Turkey Chili

Fantastic Turkey Chili

This is my variation on Guy Fieri's Chili. He used a LOT of peppers. I adjusted the seasonings to make this less hot and less salty. This is a great chili recipe using turkey instead of beef. Very tasty!! The list of ingredients looks long, but the recipe really is not complicated. It freezes well. Serve with cornbread. We buy the cheapo mix at the grocery store, which takes about 3 minutes to prepare.

Ingredients

1 jalapeno pepper, minced (remove seeds for less heat)

9 cloves of garlic, minced

1 medium canned chipotle chili in adobo sauce, minced*

1 red bell pepper, diced 1/2 inch squares

1 green bell pepper, diced 1/2 inch squares

2 small red onions, diced 1/2 inch squares

4 T (1/4 cup) olive oil

2-1/2 pounds coarsely ground turkey

1 small can tomato paste

3 cups canned tomato sauce  (one 29 oz can)

1-3/4 cup chicken broth

3 T  chili powder

 2 T paprika

1 T  ground cumin

1-1/2 t garlic salt

2 t  onion salt

1-1/2 t ground black pepper

3 cups canned pinto beans with liquid -- two 15.5 oz cans

2 cups  canned black beans with liquid -- one 15.5 oz cans

3 cups  canned kidney beans, slightly drained -- two 15.5 oz cans

Garnishes (optional)

Shredded cheddar or Mexican blend cheese

Sliced scallions

Sour cream

1.   Finely mince jalapeno, garlic and chipotle. (I put them all together in a mini processor to make sure they were really fine.) Dice bell peppers and onions (approx. 1/2 inches square) by hand.

2.   Warm oil in a large pot over high heat. Add peppers, garlic and onions. Cook until soft, about 8 minutes.

3.   Guy says to add the turkey and gently stir, trying not to break up the turkey too much; cook until the meat is no longer pink, about 5 minutes.  I cooked the turkey separately in a large frying pan until no longer pink, and chopped it up with a spatula, then added it to the pot with the vegetables.

4. Add the tomato paste and sauce, stir for 4 minutes. Add chicken broth.

5. Add the spices, salts and pepper. Stir.

6. Stir in beans, lower head and cook uncovered, for at least 1 hour.

* I froze the rest of the chipotle chilis in adobo (1 per small bag) for use another time.

Seven gadgets that belong in every cook’s kitchen

Here are some things that I can’t live without. (Okay, maybe this is an exaggeration, but they sure make cooking easier.) Make note of them as great gift ideas for yourself or another cook.

This is a repost of an earlier blog. I've added this fabulous knife sharpener:

Chef's Choice 120 Diamond Hone 3-Stage Professional Electric Knife Sharpener

I have a hand-held sharpener for touch-ups, but honestly, if you want sharp knives, you can't beat this sharpener. It's super easy to use. You just run the blade through each of the 5 slots in succession. (There's a 6th slot that is blocked off for use only on the dullest blades.) At $150 on Amazon, it is a pricey tool. But if you love to cook, you will love this. Ask for it for your next birthday. (Available in black or white.)

Trudreau Easy Grind® Pepper Mill

The pepper mill I had for years finally stopped working—the gears were stripped. I looked all over for a replacement. I settled on this one because it had all the features I was looking for. 

1.      You can grind pepper simply by cranking the handle on the top. The little black knob rotates so you don’t have to use your wrist. I don’t have carpal tunnel yet, but those who do will appreciate that. 

2.     The coarseness of the pepper is easily adjustable just by turning the knob on the top.

3.      The mill holds enough pepper that you don’t have to fill it up every few weeks.

4.     It is 7 inches tall. This is much bigger than the one I used to own, but I can still easily fit it on a cabinet shelf.

Here’s what the manufacturer says:

The Trudeau Easy Grind Unique four-to-one grinding system gives this mill four times more power than most grinders, and adjusting from fine to coarse grinds is as easy as turning the top knob.  Features a carbon steel grinder that always stays sharp. Lifetime warranty.

My only complaints: the crank was a little squeaky at first, and the knob on the handle was stiff. Both problems have gone away with use.

$34.99 from Sur La Table or same price at Amazon with free shipping

Terraillon BA-22 5-Pound Kitchen Scale

I had a Terraillon Scale that I bought 30 years ago. I wanted a new one because the plastic covering the numbers had become so scratched and foggy, it was hard to see.  I found this one, which has a sleek design and silver color, which works with my stainless appliances. The bowl on the top can be used two ways. You can have a flat surface, or you can flip it over to make a bowl. The bowl is also dishwasher safe.

This scale measures up to five pounds. I also use it as a postage scale, and it is fairly accurate enough for me to determine how much postage to use.

There are also different models in red or white.

$17.91 Amazon

Melamine Reamer

I had a device that I got from Sunkist when I was a teenage, but sending in Sunkist labels. It was a reamer that was part of a strainer, which fit over a bowl.  It was yellow plastic. I loved it. But the force needed to ream a lemon eventually broke the plastic.  I bought a wood reamer, which worked fine, but you can’t put it in the dishwasher if you don’t want it to pick up a chemical smell.

I found this one at Crate and Barrel. It’s great. You can really dig it into a lemon or lime and get out all of the juice. Melamine won’t pick up any food stains. And it is dishwasher safe. Only negative is that you have to pick the seeds out of the juice. I solve this by juicing the fruit over a bowl. The seeds are easily removed with a spoon.

$3.95 Crate and Barrel

Swing-A-Way Jar Opener

I grew up with one of these in my mother’s kitchen drawer, so when I started living on my own, I bought one, of course. They used to be available at grocery stores and anyplace that sold kitchen gadgets.

It is THE best tool for opening jars with no effort.  Recently, my mother misplaced hers. I was shocked to find out how difficult they are to find. I think they are discontinued. The only place you can find them is on eBay—somewhat expensive for what it is. The cheapest price I could find was $13. One seller sold a three-pack for $39 (buy them as gifts!)  Track one down before they are gone.

Microplane Zester/Grater

Microplane manufactures this tool in several sizes. The one I have is called the Classic Zester/Grater. It I meant for citrus zest, chocolate, hard cheese, coconut, ginger, and garlic. I use it a lot for zesting lemons, limes and oranges.

I used to hate zesting, but this tool makes it so easy!  It has surgical-grade stainless steel blades. It’s dishwasher safe. And it comes with a plastic cover to protect it in the drawer. I have though about the other sizes, but don’t know that I really need them. But this one is a must.


Widely available...Target; Bed, Bath & Beyond; Crate and Barrel, etc.  About $13-16

Small Stacking Glass Prep Bowls

These bowls are great for prepping for a recipe that requires you to add ingredients at different times. I have both sizes: 12 ounce and 5.5 ounce.

Williams-Sonoma sells them for $24.95 for a set of 8 (4 of each size.) I bought some at a dollar store (Dollar Tree) for 4/$1.00!

Fruit salsas

Fruit salsas

These are all variations on the same recipe (fruit, jalapeno, lime juice, onions, a  fresh herb.)  Use whatever is seasonal: pineapple, mango, nectarines, peaches.  It really doesn't matter. What makes the dish is the combination of the fresh grilled fish and the sweet fruit.

Peach Salsa

1  jalapeno chili

3 ripe peaches, peeled, cut in 1/2 inch wedges

2 T fresh lime juice

1 T cilantro, chopped

1 T chopped onion

1 t olive oil

1/8 t salt

Combine, stir, refrigerate,serve.

Pineapple Salsa

1/4 c rice wine vinegar

1/2 c white wine

1 cup crushed pineapple (canned in winter, chopped fresh if you can get it)

2 scallions chopped

pinch sugar

1 jalapeno pepper, seeded and chopped

2 T cilantro

Bring vinegar and wine to boil over high heat. Reduce by half.

Stir in pineapple, scallions, sugar.

Simmer about 5 minutes.

Chill.

Just before serving, add jalapeno and cilantro. Makes 1-1/2 cups.

Mango Salsa

3/4 cup mangos, peeled, diced

1/4 cup minced green onions including tops

1/4 cup diced red pepper

1 jalapeno chili, seeded and minced

2 T cilantro, chopped

2 t chopped basil

1 T fresh lime juice

1/2 t grated lime zest

1 T olive oil

1 avocado, peeled, diced

Combine. Refrigerate at least 1 hour before serving.