Chicken or Turkey Chili
Preptime
Feeds
Cooktime
20
10-12
1.5 hrs
INGREDIENTS
4 tablespoons olive oil
10 garlic cloves, minced
4 medium onions, minced
5 celery stalks with tops, finely chopped
3 red, yellow or green bell peppers, cored, seeded and diced
4 tablespoons tomato paste
2½ pounds ground chicken, turkey or combination of both
½ cup Dijon mustard
¼ cup chopped fresh basil, or 1 tablespoon dried
3 tablespoons ground cumin
1 tablespoon dried oregano
5 tablespoons chili powder
2-3 bay leaves
2 cups dry red wine
½-¼ teaspoon cayenne pepper, to taste
1 tablespoon molasses
1 can (16 oz.) pinto beans, drained and rinsed
1 can (16 oz.) navy beans, drained and rinsed
1 can (16 oz.) kidney beans, drained and rinsed
6 cups (2, 28 oz. cans) crushed tomatoes
1 cup chopped fresh tomato
2 cups beer, approximately, preferably dark
Salt and freshly ground black pepper
½ -¾ cup chopped Italian parsley leaves and/or coriander leaves (cilantro)
Optional Garnish:
Scallions
Tortilla Chips
Jalapeño Peppers
Guacamole
Non-dairy sour cream
INSTRUCTIONS
1. In a large, heavy bottomed pot, heat the oil over medium heat. Add the garlic and sauté until golden (about 4 minutes). Add the onions, celery, and peppers and cook until the vegetables are soft (about 5 minutes).
2. Add the tomato paste, stir to combine, and cook 2 minutes. Add the chicken or chicken-turkey mixture and sauté, stirring to keep the meat from clumping, until cooked through, about 7 minutes. Stir in the mustard, basil, cumin oregano, chili powder, bay leaves, wine, and cayenne. Add the molasses, beans, and tomatoes. Stir in 1 cup of the beer, reduce the heat, and simmer 1 hour, stirring occasionally.
3. Season the chili to taste with the salt and pepper. Add the remaining beer if necessary to thin. Add the parsley, stir thoroughly, and cook 5 minutes. Remove the bay leaves and serve with the suggested garnishes (see note).
