and not just in the winter when the cold wind blows. Wednesday nights where chili nights for my son. I was always trying out chili recipes. A good way to have variation from a basic pantry. This recipe also makes a LOT and it freezes well.
Chili with Beer, Miami -Style
1 # ground turkey
3 Tablespoon olive oil
1 ½ Cup trimmed white mushrooms
1 ½ up chopped Bell peppers (she uses a mix of different colored Bells – I use what’s on sale – I actually like red or yellow pepper better for this then green)
1 C chopped sweet onions
2 gloves garlic, minced
2 cans (28 oz) chopped tomatoes with diced green chiles
2 cans (16 oz) red kidney beans
2 cans (16 oz) black beans rinsed and well drained ( or any 2 kidney beans – I like pintos and pink beans. Sometimes I cook them up in my crockpot the day before and ignore the cans altogether)
1 bottle beer (12 oz) (or 2 – the cook may need one while everything is simmering)
3 Tablespoons red wine vinegar
2 Tablespoons chopped fresh oregano or marjoram.
2 tablespoons chopped fresh basil
2 bay leaves (surprisingly, 2 little bay leaves add a lot. You’ll miss them if you leave it out)
1 ½ Tablespoons chili powder
2 teaspoons salt
1 ½ teaspoons ground cumin
Coarsely grated extras sharp cheese
- In a large heavy bottomed pan (Dutch oven or in French Doufeu)
brown the ground meat in 1 tablespoon of the oil. Drain the meat well and wipe out the pan
- Heat remaining 2 tablespoon of oil, over med high heat. Add mushrooms, bell peppers, onions and garlic and cook 5 minutes, until bell peppers are tender.
- Stir back in the turkey, tomatoes and their juices, the beans, beer, and everything else before the cheese.
- Bring the mixture to a boil.
- Reduce heat to medium low (pleasant intermittent burpling noises) and simmer, for 1 ½ hours, stirring occasionally.
- Taste and correct for seasoning. Remove the bay leaves.
- To serve, ladle into bowls and top with cheese.
- This is more flavorful and fragrant then hot spicy – have your favorite hot sauce for the heat seekers.
- Serves 8 -10. It also freezes beautifully.
Adapted from Patricia Cornwall and Marlene Brown. Food to Die For. G.P. Putnam’s Sons. 2001. pp. 58-9.
As for the cheese that goes on top of this chili, we usually used some form of Cheddar.