Genève’s Kitchen

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April 22nd, 2006 · 4 Comments

This is a recipe for my brother who will be chillin’ pretty soon once he gets through with a few more finals (good luck Ian!)

Turkey chili is the perfect thing to make when you plan on spending some time in the house studying, cleaning, catching up on reading, etc. All that is required of you is a little time chopping and stirring and then you can leave the pot on the stove to slowly bubble away. The flavors will intensify while the aromas will waft throughout your home reminding you that a treat awaits in the kitchen.

Also, I figured my brother would appreciate the fact that this recipe calls for a bottle of Corona.

Turkey Chili

3 Tablespoons olive oil
1 Medium sized yellow onion, chopped
5 Cloves of garlic, chopped
1/2 Tablespoon salt (preferably sea salt)
2 teaspoons chili powder
1 teaspoon dried oregano
1 Tablespoon tomato paste
1/4 Cup of your favorite salsa that contains chipotles in adobo (or just chipotles if you can’t find it with adobo)
1 lb. ground turkey breast
1 12oz. bottle of Corona
1 14oz. can of crushed fire roasted tomatoes (or just regular crushed tomatoes if you can’t find the fire roasted variety)
1 15oz. can of kidney beans

Toppings to suit your fancy: shredded cheese (monterey jack or cheddar), cilantro, sour cream, tortilla chips, guacamole…

1) Heat the olive oil under medium heat in a large soup pot, then add the onion, garlic, salt, chili powder, oregano and cook until it smells yummy (about 3 minutes)

2) Stir in the tomato paste and salsa and cook another minute or so – then add the turkey and be sure to break it up using a wooden spoon – keep cooking until the turkey no longer looks raw

3) Add the Corona and simmer until it reduces by half

4) Add the crushed tomatoes, beans and cook until it thickens – at this point I usually turn down the heat a bit and leave it on the stove for a little while to simmer with the lid part way on so that steam can still escape- if you can’t be near by to check it in a half hour or so then turn it off and keep the lid on completely. Reheat when you’re ready to enjoy!

Tags: Comfort Food · Entree · Party Food

4 responses so far ↓

  • Ian // Apr 23, 2006 at 2:53 pm

    This looks great- i’ll try it out later this week and give a review :)

  • geneve // Apr 23, 2006 at 3:51 pm

    Cool – let me know how it goes. I’m looking forward to your review….

  • karen // May 24, 2006 at 12:34 pm

    Have you tried buffalo? I was really into turkey chili for a while since it was so much healthier, but buffalo claims to be even better, plus has that “beef” taste to it. I also love throwing in some tomotillos too to make it a bit different.

  • Sarah // Apr 9, 2007 at 5:40 am

    This came out so well! I used Harpoon IPA beer and added a few pinches of curry powder and carrots, which gave it a bit more of a kick- Thanks so much, Geneve…You are a genius!