Timothy M. Murrays Southwestern Chili With Ground Turkey Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
SOURCE: THE NATIONAL CULINAR
Written by Linda Beaulieu,
1 each: Green bell pepper, seeded,
1 lbs: Dried black beans,
-deribbed, diced
1 T: Ground cumin,
4 large: Ripe tomatoes, concasse
1 t: Cayenne,
-, may use canned
2 t: Paprika,
3 each: Jalapeno chilies, seeded,
1 T: Dried oregano,
-deribbed, minced
1 each: Dried pasilla or ancho chili,
1 lbs: Smoked sirloin steak,
1 each: Bay leaf,
-1/2: -inch cubes,
1 T: Oil,
1 lbs: Ground turkey,
1 each: Yellow onion, peeled,
1/2 cup: Fresh cilantro,
-chopped,
1/2 cup: Grated Asiago cheese,
4 each: Cloves garlic, minced
Salt and pepper,
Directions:
Method: Rinse beans, separate stems and discard. Soak beans
overnight or cover with water and bring to a boil for 2 minutes;
cover; turn off heat, and allow to soak for 1 hour. Drain excess
liquid; reserve. Add cumin, cayenne, paprika, oregano to saute pan.
Toast until fragrant, with care not to burn. Set aside. Grind
pasilla chili and bay leaf. Add to above. Saute onion, garlic and
green bell pepper for 3 minutes. Add ground turkey and above spices;
saute a little more. Add tomatoes; season. Add mixture to beans in a
small stockpot. Cover with water by 2 to 3 inches. Simmer 11/2 hours
or until the beans are tender. Add smoked sirloin and cook 20
minutes. Add jalapeno and cilantro and cook 10 minutes more. Serve
with grated Asiago cheese. Linda Rea lieu is assistant director of
public relations at Johnson & Wales University and a contributing
editor of The National, Culinary Review.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp
overnight or cover with water and bring to a boil for 2 minutes;
cover; turn off heat, and allow to soak for 1 hour. Drain excess
liquid; reserve. Add cumin, cayenne, paprika, oregano to saute pan.
Toast until fragrant, with care not to burn. Set aside. Grind
pasilla chili and bay leaf. Add to above. Saute onion, garlic and
green bell pepper for 3 minutes. Add ground turkey and above spices;
saute a little more. Add tomatoes; season. Add mixture to beans in a
small stockpot. Cover with water by 2 to 3 inches. Simmer 11/2 hours
or until the beans are tender. Add smoked sirloin and cook 20
minutes. Add jalapeno and cilantro and cook 10 minutes more. Serve
with grated Asiago cheese. Linda Rea lieu is assistant director of
public relations at Johnson & Wales University and a contributing
editor of The National, Culinary Review.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp