Glad everyone liked my S’mores Banana Bread! My taste-testing friends gave their mouthful approval so I think it was a successful recipe. Speaking of my friends, this week we gathered together around a table of chili…even though it was 70 degrees in Chicago. (Non-locals, this is not normal for November. It has usually snowed by now…at least three times.)
Now, how many people does it take to make a pot of chili?
One: Katherine. Doesn’t everyone read recipes off computer screens these days (while also multitasking cooking with snacking)?
Two: Anne. Champion stirrer.
Three: Kayla. She was too concerned about not being photographed to be of any substantial help. Just kidding.
Four: Jung. Stirrer reliever.
Five: Scott. Professional cheese grater.
And professional cheese eater.
And then there were the ones who just got to eat.
Kaitlyn was really excited about her chili. Almost as excited as everyone else.
Turkey and Bean Chili (From MarthaStewart.com)
Serves 8
Ingredients:
4 bacon, cut into 1/2-inch pieces
3 pounds ground dark-meat (7 percent fat), turkey
4 cups chopped onions
1/4 cup minced garlic cloves
2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
4 teaspoons ground cumin
2 cans (28 ounces each) whole tomatoes in puree
2 tablespoons unsulfured molasses
Coarse salt
3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese
Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.
Oh, and did I mention there was cornbread too?
Just a typical Monday night in Chicago.
