3 lbs. Ground turkey
2-3 large onions
3-5 stalks celery w/ tops
1-2 jalapeno or serrano chili
27 ounce can of red kidney beans
11 ounce can corn (optional)
1 large bunch cilantro (more if you like)
1 28 oz can whole tomato
1 12 oz can of tomato paste
2 T cumin
2 T ground oregano
1 T (or more to taste, I like 3 T) Sriracha HOT chili sauce
2 oz New Mexico Chili powder
2 T soy sauce
2 beers (I like Shinser Bock for this recipe)
3 T canola oil
3-5 cloves garlic
1 T salt
1 t pepper
Pot of hot rice
One of the best things about having a home studio is being able to cook. We always try and make a point to take a lunch or dinner break whenever we work, especially when we rehearse.
My turkey chili is one of the band's all-time favorites, but I've been reluctant to put it on our website because I tend to cook by "feel" and am not real good at 'how much' of any particular ingredient I use--BUT I finally tried to keep track of things, and well, here it is.
dice onions --reserve 1 cup
wash cilantro throughly, dry and rough chop off top 1/3 -- and reserve
fine chop most of the rest and discard the bottom 2 inches
dice celery, using tops especially
fine chop jalapeno (or serrano) and keep seeds and all
COOKING (I do this in one large restaurant pot)
Saute onion, garlic, jalapeno (or serrano) and celery
Add ground turkey and brown, stirring constantly
Also add salt, pepper, oregano, cumin and new mexico chili powder
Keep stirring, after browned, add one beer
Add can of whole tomato (breaking up the tomatoes), tomato paste and kidney beans
Bring to boil then reduce to simmer and add cilantro and a couple of 'squeezes' of Sriracha chili sauce. You can also add the optional can of corn if you like that sweetness.
Cover and let simmer. Enjoy drinking the other beer while you taste it periodically. If your me you'll add more Sriracha chili sauce and beer. If you want it thicker, add a little more tomato paste.
SERVE (serves 10-15)
Serve on top of rice, garnish with reserved onion and cilantro and another squeeze of Sriracha chili sauce.