Beef chili (adapted from dear martini chefs)

hello readers, tonight's fiesta dinner consist of beef chili you can also use ground turkey the dear martini chefs did, and this recipe is naturally gluten free so if you are dairy free or vegan replace it with soy cheddar and i love to dollop the chili with michael symons goat cheese mint guacamole not suitable for dairy free people just leave out the goat cheese, so i hope you enjoy this recipe and the another post coming your way so here you go!





Turkey Chili
Serves 4-6

Recipe courtesy of Terri dien and Mia Chambers, adapted by Chef Ava Marie
3 tablespoons olive oil
1 pound ground turkey (or grass fed ground beef)
1 medium onion, diced (or 2 shallots, diced)
1 green bell pepper, diced
1 jalapeno, seeded and diced, optional
3 cloves garlic, peeled and chopped fine
1 can black or pinto beans, drained and rinsed
1 can diced tomatoes, or 3 tomatoes, seeded and diced
1 cup frozen yellow corn kernels
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cocoa powder
¼ teaspoon ground cinnamon
1 vegetable bouillon cube (skip bouillion if using beer)
1 cup water or good ole beer (such as guiness)
Garnishes:
diced avocado or my goat cheese and mint guacamole
chopped cilantro
sliced scallions (green onions)
shredded cheese
sour cream
Heat a dutch oven or large saucepan over medium-high heat and add the olive oil. Cook the ground turkey until the meat is brown and crumbly, about 5-7 minutes.  Season with salt and pepper.  Saute the onion, bell pepper, jalapeno and garlic for 30 seconds, then place the lid on the dutch oven and lower the heat to medium to sweat the vegetables, about 7 minutes.  Remove the lid and add the beans, tomatoes and corn and saute for another minute.  Add the spices and saute until fragrant, about another 20 seconds.  Add the bouillon cube and water and stir to combine.  Cover and let the chili simmer for 40 minutes on low heat stirring occasionally.Evenly divide the chili among the serving bowls and garnish.  Serve hot.

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