Timothy m. murray's southwestern chili with ground turkey
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Written by Linda Beaulieu | ||
| 1 | pounds | Dried black beans |
| 1 | tablespoon | Ground cumin |
| 1 | teaspoon | Cayenne |
| 2 | teaspoons | Paprika |
| 1 | tablespoon | Dried oregano |
| 1 | each | Dried pasilla or ancho chili |
| 1 | each | Bay leaf |
| 1 | tablespoon | Oil |
| 1 | each | Yellow onion, peeled, chopped |
| 4 | eaches | Cloves garlic, minced |
| 1 | each | Green bell pepper, seeded, deribbed, diced |
| 4 | larges | Ripe tomatoes, concasse (may use canned) |
| 3 | eaches | Jalapeno chilies, seeded, deribbed, minced |
| 1 | pounds | Smoked sirloin steak, 1/2-inch cubes |
| 1 | pounds | Ground turkey |
| ½ | cup | Fresh cilantro |
| ½ | cup | Grated Asiago cheese |
| Salt and pepper | ||
Directions
SOURCE: THE NATIONAL CULINAR
Method: Rinse beans, separate stems and discard. Soak beans overnight or cover with water and bring to a boil for 2 minutes; cover; turn off heat, and allow to soak for 1 hour. Drain excess liquid; reserve. Add cumin, cayenne, paprika, oregano to saute pan.
Toast until fragrant, with care not to burn. Set aside. Grind pasilla chili and bay leaf. Add to above. Saute onion, garlic and green bell pepper for 3 minutes. Add ground turkey and above spices; saute a little more. Add tomatoes; season. Add mixture to beans in a small stockpot. Cover with water by 2 to 3 inches. Simmer 11/2 hours or until the beans are tender. Add smoked sirloin and cook 20 minutes. Add jalapeno and cilantro and cook 10 minutes more. Serve with grated Asiago cheese. Linda Rea lieu is assistant director of public relations at Johnson & Wales University and a contributing editor of The National, Culinary Review.
Submitted By SHERREE JOHANSSON On 10-14-94