Super Bowl Sunday is quickly approaching! Though I am not an NFL fan, I will be watching the game with friends. For me, the Super Bowl is all about the game-viewing party--seeing friends, judging the commercials, and, of course, indulging in some great bar food.
With the polar vortex still plaguing DC, nothing seems more satisfying for Super Bowl Sunday than a big bowl of chili and all the fixings. Lay out a few bowls of chopped green onions, shredded cheese, avocado, tortilla chips, etc, and let your friends add their own toppings. I prefer to eat my chili with rice, but this chili is hearty enough that it does not need it.
I know it can be tempting to make chili from a mix, but I promise this version will have a lot more flavor, and it will be ready in about an hour. Instead of placing a bet on the winner of this Sunday's game, I'll make you a different bet; I bet your friends won't believe you made this chili from scratch!
Turkey Chili
Adapted from Cook's Illustrated
Serves about 6-8 people
2 tablespoons vegetable oil
2 medium onions, chopped
1 red bell pepper, chopped into 1/2 inch pieces
6 medium cloves of garlic, chopped very finely either by hand or with a garlic press
1/4 cup chili powder
1 tablespoon ground cumin
1/2-1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4-1/2 teaspoon cayenne pepper
2 pounds of 93% lean ground turkey
2 15.5-ounce cans of red kidney beans, rinsed thoroughly
1 28-ounce can of diced tomatoes
1 28-ounce can of crushed tomatoes
2 cups low sodium chicken broth
1 teaspoon table salt
2 limes, cut into wedges
- Heat oil in a large non-reactive pot over medium heat, until the oil is shimmering but not smoking, about 3 to 4 minutes.
- Add in onions, bell pepper, garlic, chili powder, cumin, pepper flakes, oregano, and cayenne. Stir the vegetables and spices occasionally, and cook until the vegetables are softened and beginning to brown, about 10 minutes.
- Increase the heat to medium-high and add the turkey. Break up the pieces of turkey with a wooden spoon, until the turkey is no longer pink and just beginning to brown, about 3 to five minutes.
- Add the beans, diced tomatoes, crushed tomatoes, chicken broth, and salt to the pot. Simmer for about 40 minutes longer, stirring occasionally. The chili should be darken and thicken while it is simmering.
- Serve with lime wedges (and any other topping you prefer).
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