Turkey & Pinto Bean Chili – a riff on Oprah’s favorite
January 20, 2012
Aunt Suzy says . . .
It’s that “chili time of year”, and, not wanting to get bored with the same old-same old, I am always searching for new and different chili recipes. I can’t say that every single new recipe I’ve made has been fabulous, but I’m not a chili purist and love experimenting. (See our recipes on White Chili and one made with Sriracha sauce) I saw this recipe in the February Food & Wine and thought it looked worth a try. We really enjoyed it! The original recipe, which I made a few tweaks to, was from Art Smith, a former private chef of Oprah’s. He swears this is Oprah’s favorite chili :-). We thought it was darn good and will include it in our regular rotation when it’s chili weather! Don’t be daunted by the number of ingredients; it was very easy to put together.
2 pounds ground turkey
2 tablespoons EV olive oil
1 medium onion, diced
1 large carrot, diced
1 red or green bell pepper, diced (I used green – red’s are pricey right now)
3-4 garlic cloves, minced
1 1/2-2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2-1 chipotle chile in adobe, rinsed, seeded and finely diced
3/4 cup good quality beer or ale (I used Rush River Winter Ale)
1 cup chicken stock or broth
1 28-ounce can tomato puree or diced tomatoes
3 15-ounce cans pinto beans, drained and rinsed (or 4-5 cups cooked pinto beans)
1 teaspoon cider vinegar
Salt and pepper to taste
2 teaspoons fresh chopped thyme
Garnishes of your choice – we used just cilantro and felt it didn’t need anything else
Coat the bottom of a large Dutch oven with the olive oil and saute the onion, carrot and bell pepper until soft and beginning to brown – about 5-7 minutes. Add the garlic and saute 1-2 minutes. Add the chile powder, cumin, oregano and chipotle pepper and saute for a couple of more minutes. Add the beer and chicken stock/broth and stir to blend all thoroughly. Add the tomato puree or diced tomatoes, pinto beans and vinegar. Bring to a boil, lower heat and simmer for 45-60 minutes.
While chili is simmering, brown the turkey in a large skillet over medium high heat in two batches so that it browns and doesn’t stew. Remove the browned turkey with a slotted spoon and stir into the chili toward the end of the 45-60 minutes. Add salt and pepper to taste and the fresh thyme. Delicious with corn chips or corn bread.