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| Touchdown |
Every year, hubby makes his famous Super Bowl Turkey Chili. Today I ask, "What's the game plan?" "Chopping, slicing, dicing, simmering, stirring, savoring, scarfing." "You left out the most important part," I say. "Oh, right. Drinking. I'm going with a red wine, a good bottle of Stag's Leap Cab. Most people like beer and it will be available. But I like wine with my chili." Far be it from the SJG to deny him his wine. Back by popular demand, here's his recipe. He is, after all, a Jewish cook, which means exact measurements don't apply. You use "a little" and "a little bit more" and "a lot." In other words, he pretty much makes it up as he goes along, but year after year, it's delish (if not a little too hot):
Hubby's Turkey Chili
2 lbs. ground turkey (not lean!)
1 1/2 red onions (chopped)
2 cans tomato puree
2 cans stewed tomatoes
Half pound, pinto beans (soak overnight)
Option: no-salt pinto beans (3 or 4 cans)
Chili powder (a lot)
Cumin (a little)
Paprika (a little)
Lemon pepper (a drop)
Salt (a pinch)
Secret ingredient: Beer (one bottle)
In a nice big pot, brown the turkey in oil. Adds the onions. Throw in the rest. Bring it to a boil, then simmer on low for a long time. How long? Long enough. Two hours. Maybe longer. Stir constantly. Garnish with grated cheddar cheese. Sourdough rolls for dunking. Done.
Mine is cooking too...he's so proud of himself...bless his heart.
ReplyDeleteOne day a year. Let the boys have some fun, as long as they clean up too!
ReplyDeleteHow was the chili? We're getting more snow. I may have to make it tonight!
ReplyDeleteThe chili was divine, and not too spicy. Burp...
ReplyDelete