Add turkey and use your spatula to break it up and work the onion mixture through it. Add the garlic, salt, your first teaspoon chile powder (and more to taste), oregano, and cumin and cook for 1 to 2 minutes more. Once the oil is hot, add the onion and cook until somewhat softened, about 4 minutes. Once hot, add the oil and let it warm up. Heat a large skillet - ideally 11 to 12 inches in diameter - over medium high heat. Two more chilis: Three-Bean Chili and Chicken ChiliĦ months ago: Roast Chicken with Schmaltzy Cabbageģ years ago: Quick Pasta and Chickpeas and Chocolate Olive Oil CakeĤ years ago: Garlic Wine and Butter Steamed Clams, Baked Alaska, Indian-Spiced Cauliflower Soup and Skillet-Baked Pasta with Five Cheesesĥ years ago: My Old-School Baked Ziti and Cannoli Pound CakeĦ years ago: Better Chicken Pot Pies and Better Chocolate Babkaħ years ago: Miso Sweet Potato and Broccoli Bowl and Purple Plum Torteġ1 years ago: Quiche Lorraine and Breakfast Apple Granola Crispġ2 years ago: Majestic and Moist Honey Cake, Best Challah (Egg Bread), and Mom’s Apple Cakeġ3 years ago: Peter Reinhart’s Bagels and Peanut Butter Brownies But I promise you’ll read about it here first when it is. I’m sorry to tease you with the inclusion of a pretty cornbread, my favorite thing to make with chili - it’s almost, but not quite ready. But as I began tuning it up, I ended up leaving almost nothing from the original recipe - it now has a more fitting yield for a weeknight, adds ingredients in what I consider a better order, only uses turkey and beans, the spices are more balanced, and by balanced, I mean, we no longer use 1/3 cup chili powder, thank heavens. And this was the case with a 2007 Red Bean Chili which I’m not even linking to it’s that bad. Right around the time quarantine cookies and tacos became a habit this spring, I also realized that that none of my existing chili recipes exactly fit the bill of what I wanted for dinner - namely, to focus on ground turkey, have a minimized ingredient list, and not take terribly long because it turns out that even with all day, every day at home, I just don’t have enough time to plan ahead for dinner and please don’t try to use reason or psychology to suggest there are other forces at play, okay?įor fun - clearly I’m a party animal - I enjoy plucking random recipes from the archives, dusting them off, and seeing if a tune-up would be beneficial.* Sometimes I dig far enough back that I find photos so ghastly that I react as if a Dali-faced mask leapt out from my laptop screen (yes, I’m in deep).
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