Southern California Style Chili
Healthy, fresh, and ready in about 35 minutes depending on how fast you can chop. Serves around 10 people, and keeps very well in refrigerator.
Don't get scared by the hot peppers, they cook down and bring a TON of flavor to the dish. Control the spice level with the *hot* salsa's you add to the chili while it cooks.
Peppers. Lots of Peppers. Get a wide variety and you can't go wrong.
4-5 Smallish Red Chili peppers
2 - Bell Peppers (mix and match)
(If you want heat, use 1 or 2 jalapeños... when cooked they seem spicier than the others.)
1 pack - Your favorite Taco mix (which in my case is Yodder's, good luck finding that!)
2 teaspoons - ground coriander
2 teaspoons - dried oregano
1 tablespoon - chili pepper flakes
1 teaspoon - cayenne pepper
1 - 1.5 lbs - ground turkey
2 tablespoons - vegetable oil
2 tablespoons - Tomato paste
14oz can of Beef Broth (or chicken, doesn't really matter)
14oz can of Diced Tomatoes
1/2 Jar - Herdez Medium Salsa
2 tablespoons - Mrs Renfro's Habanero or Ghost Pepper Salsa (use these salsas to add *heat* and complex taste to the chili, you could substitute your favorite super hot salsa here, again it'll diminish when added to the rest of the chili.
1 cup - Shredded Mexican Cheese
Grab 1 large pot for the chili, and 1 large pan.
1. Add 14oz diced tomatoes and 14oz beef broth to the pot and simmer (about 5 minutes). Then add in chopped large peppers, (bell, california, anaheim peppers), chopped tomato, 1/2 a jar of Herdez medium salsa, and 2 tablespoons of ghost pepper salsa. Continue simmering...
2. Heat some vegetable oil in a pan. Press some fresh garlic, and dice the yellow onion, the white parts of some green onions (use the green parts for chives later), and the smaller chili peppers (habanero, serrano, red chili). Throw everything (including the seeds!) into your hot pan. Flash cook it for a couple minutes or until onion is translucent. Then toss it all into your pot of chili. Stir the chili and continue simmering. Don't clean the pan, add a little more oil to it and heat it up, we're going to use it to cook the ground turkey in a minute.
3. Mix the seasonings into a bowl and using your hands cover the ground turkey with seasonings and rub it all in evenly. There should be a healthy coating of seasonings on the turkey so use more taco-seasoning if you need to (or chili flakes). Add 2 tablespoons of tomato paste to the ground turkey and mix it in evenly with your hands. Throw the ground turkey into the pan and toss/cook until it seems mostly cooked... it can cook further in the pot so err on the side of not over cooking it in the pan.
4. Toss the turkey into the pot and bring the pot to a boil stirring occasionally. Add in water if the chili seems too thick (1 cup should do it). Once boiling, add 1/2 bag of frozen corn, keep the chili boiling until the corn has cooked for a bit (5-10 minutes - you want the corn to retain some crispness). Turn the chili down to medium and let it simmer while you taste test it adding in more chili flakes and ghost pepper salsa for taste. You can also add lemon or lime juice for some acidity.
5. Serve a bowl of chili with a spoonful of sour cream, chives, and shredded cheese on top. The sour cream is essential to cut the spiciness of the chili!
Originated from this "terrific turkey chili" recipe, adding your own flare is encouraged.