In my house, football season is greeted with the same excitement usually reserved for kindergarteners on Christmas morning. Every weekend we anticipate the Longhorn’s and Cowboys’ match-ups, and catch as many games our Fantasy Football players are playing in (yes, I play Fantasy Football) as possible.
Few foods pair as well with football and beer as chili. However, few foods make a room full of guys (and gals) as sluggish and let’s face it, gassy, as traditional chili. Over the years, I have cultivated a healthier chili recipe. It is satisfying, easy and deeply delicious - if a little unconventional - and pleases any football fan (and even those who aren’t - just ask C&S).
Robin’s Four Pepper Turkey Chili
2 tsp. olive oil
1 yellow onion, coarsely chopped
Few foods pair as well with football and beer as chili. However, few foods make a room full of guys (and gals) as sluggish and let’s face it, gassy, as traditional chili. Over the years, I have cultivated a healthier chili recipe. It is satisfying, easy and deeply delicious - if a little unconventional - and pleases any football fan (and even those who aren’t - just ask C&S).
Robin’s Four Pepper Turkey Chili
2 tsp. olive oil
1 yellow onion, coarsely chopped
1 poblano pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 yellow bell pepper, seeded and coarsely chopped
1 tsp. salt (preferably kosher or sea salt) + 1 tsp. salt
2 jalapeño peppers, seeded (or not, if you like it uber-spicy) and minced
2 garlic cloves, minced
1 lb. of lean ground turkey (93/7 is good)
1 tsp. salt (preferably kosher or sea salt) + 1 tsp. salt
2 jalapeño peppers, seeded (or not, if you like it uber-spicy) and minced
2 garlic cloves, minced
1 lb. of lean ground turkey (93/7 is good)
28 oz. can of tomato sauce
28 oz. can of petite diced tomatoes (drained)
28 oz. can of crushed tomatoes
28 oz. can of crushed tomatoes
15 oz. can of Rotel tomatoes, drained
2 tbs. chili powder
2 tbs. cumin
2 tsp. cayenne pepper
2 tsp. crushed red pepper flakes
6 oz. can of tomato paste
15 oz. can of hominy, drained
In a large non-stick pot or Dutch oven, heat the olive oil over medium high heat. Add the onions, red bell pepper, yellow bell pepper, and poblano pepper and sprinkle with 1 tsp. of salt. Sauté for 5-7 minutes or until the onions start to get translucent. Add the jalapeños and sauté for another minute. Add the garlic and sauté for another minute. Transfer the pepper mixture to a plate.
In the same pot, add the turkey breast and brown. Once cooked through, add the peppers back to the pot and combine. Add the tomato sauce, diced tomatoes, crushed tomatoes, Rotel tomatoes, 1 tsp. salt and the rest of the spices. Bring to a slight bubble and add the tomato paste until completely incorporated. Add the hominy last, reduce the heat to medium low, and cover. Cook for at least an hour or as long as you can stand it.
Serve it with:
Cilantro
Sour cream
Fritos
2 tbs. chili powder
2 tbs. cumin
2 tsp. cayenne pepper
2 tsp. crushed red pepper flakes
6 oz. can of tomato paste
15 oz. can of hominy, drained
In a large non-stick pot or Dutch oven, heat the olive oil over medium high heat. Add the onions, red bell pepper, yellow bell pepper, and poblano pepper and sprinkle with 1 tsp. of salt. Sauté for 5-7 minutes or until the onions start to get translucent. Add the jalapeños and sauté for another minute. Add the garlic and sauté for another minute. Transfer the pepper mixture to a plate.
In the same pot, add the turkey breast and brown. Once cooked through, add the peppers back to the pot and combine. Add the tomato sauce, diced tomatoes, crushed tomatoes, Rotel tomatoes, 1 tsp. salt and the rest of the spices. Bring to a slight bubble and add the tomato paste until completely incorporated. Add the hominy last, reduce the heat to medium low, and cover. Cook for at least an hour or as long as you can stand it.
Serve it with:
Cilantro
Sour cream
Fritos
6 comments:
I love love love love love this chili!!!!
And, as a terrible chef (yes, I called myself a chef), this is very easy to make.
As a rabid non-fan of football, I can attest to the fact that this recipe appeals as much or more to me as it would any pigskin devotee. I'm going to have to make this soon, FP!
A great looking recipe! I especially love all the different kinds of peppers. Looks like you got most of the classic Texas ingredients, too. I'm not sure about the hominy, though, but I bet it really helps with texture.
I'm curious about that chili!
I think I know where I'm watching the game next week!
Jana
Yum...Why haven't you ever made this for me???
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