Wednesdays were Chili Nights

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.

Food To Die For

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

1. In a large heavy bottomed pan (Dutch oven or in French Doufeu)
   

   This is the le cruset pan I have that is cast iron with enamel. Mine is in a green that has been discontinued.

   

   This is the color of my pan – I got it from a warehouse on a sale on a clearance – that’s 3 levels of discount and it’s still the most money I have spent on a pan. And I do not chintz on cookware.

   brown the ground meat in 1 tablespoon of the oil. Drain the meat well and wipe out the pan

2. 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.
3. Stir back in the turkey, tomatoes and their juices, the beans, beer, and everything else before the cheese.
4. Bring the mixture to a boil.
5. Reduce heat to medium low (pleasant intermittent burpling noises) and simmer, for 1 ½ hours, stirring occasionally.
6. Taste and correct for seasoning. Remove the bay leaves.
7. To serve, ladle into bowls and top with cheese.
8. This is more flavorful and fragrant then hot spicy – have your favorite hot sauce for the heat seekers.
9. 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.

Cheddar Cheese