Turkey Chili Without Beans

Ingredients

14

Count

Ready In

PT20M PT45M

65

Mins

Difficulty

Medium

Turkey Chili Without Beans

Serves: 8-10

Traditionally, chili is prepared with chopped meat and served with beans on the side. My sweet Peter hated beans so I created this recipe for his tastes. This version integrates today’s lighter eating habits by using ground turkey instead of meat and oil instead of butter or lard. I ask the butcher to grind turkey thighs especially for chili, which is a chunkier mixture.

If you prefer chili with beans, add 2 15-ounce cans rinsed and drained beans and bake the cooked chili in a covered pot in a 325 oven for about 30-40 minutes until heated through.

Accompaniments: warmed corn tortillas, diced avocado, salsa, grated sharp Cheddar cheese, chopped onions, chopped cilantro, chopped tomatoes, and sour cream.

Step 1

Heat 1 tablespoon of the oil in a large nonstick Dutch oven, or similar-sized nonstick pan, and when hot, cook the turkey, chopping and separating with a wooden spoon, until it loses its pink color, about 5-6 minutes. Drain the meat into a colander to remove the excess fat and liquid and set aside.

Step 1 -- Heat 1 tablespoon of the oil in a large nonstick Dutch oven, or similar-sized nonstick pan, and when hot, cook the turkey, chopping and separating with a wooden spoon, until it loses its pink color, about 5-6 minutes. Drain the meat into a colander to remove the excess fat and liquid and set aside.

Step 2

Increase the heat to high, add the remaining 1 tablespoon of the oil and sauté the onions, stirring often, for about 5-6 minutes, until softened. Add the garlic and stir just to combine, about 30 seconds.

Step 2 -- Increase the heat to high, add the remaining 1 tablespoon of the oil and sauté the onions, stirring often, for about 5-6 minutes, until softened. Add the garlic and stir just to combine, about 30 seconds.

Step 3

Add all the seasonings except the bay leaf, reduce the heat, and continue to cook for an additional 2 minutes over moderately high heat to incorporate the spices. Add the drained turkey, tomatoes, beer, broth, and bay leaf; bring to a boil, reduce the heat, cover, and simmer, for 30 minutes, stirring occasionally. Remove the cover, and continue to cook until thickened. Remove and discard the bay leaf.

Step 3 -- Add all the seasonings except the bay leaf, reduce the heat, and continue to cook for an additional 2 minutes over moderately high heat to incorporate the spices. Add the drained turkey, tomatoes, beer, broth, and bay leaf; bring to a boil, reduce the heat, cover, and simmer, for 30 minutes, stirring occasionally. Remove the cover, and continue to cook until thickened. Remove and discard the bay leaf.

Step 4

Serve the chili hot with any or all of the following toppings: warmed corn tortillas, diced avocado, salsa, grated sharp Cheddar cheese, chopped onions, chopped cilantro, chopped tomatoes, and sour cream or yogurt.

Step 4 -- Serve the chili hot with any or all of the following toppings: warmed corn tortillas, diced avocado, salsa, grated sharp Cheddar cheese, chopped onions, chopped cilantro, chopped tomatoes, and sour cream or yogurt.

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Ingredients

  • › 2 tablespoons olive or grapeseed oil
  • › 2 large onions, chopped
  • › 4 large garlic cloves, minced
  • › 2 pounds lean ground turkey, chopped for chili
  • › 1/4 cup chili powder
  • › 1 tablespoon ground cumin
  • › 2 teaspoons dried oregano, crumbled
  • › 2 teaspoons unsweetened cocoa powder
  • › 1/2 teaspoon cayenne powder or to taste
  • › salt and freshly ground pepper to taste
  • › 1 28 oz. can crushed tomatoes packed in puree
  • › 1 12-ounce bottle dark beer, preferably Mexican
  • › 1/2 cup defatted chicken broth
  • › 1 bay leaf

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