Friday, January 27, 2006

Chili for When You Need a Slow Cooker Meal and It's Been a Pressure Cooker Day

You may wonder, what did the Blog Appetits have to eat while Mom was eating her way through the Fancy Food Show? They had chili. I made a huge batch on Saturday night and it kept us well fed for the duration.

This chili started life as a photo on the cover of the January/February issue of Cooking Light. Gary saw it and immediately began requesting chili. I didn’t use the magazine’s recipe, but I borrowed generously from its spicing. This makes a chili that’s somewhere between mild and medium. If you like it hotter, goose up the hot stuff.

Because my man wanted a slow meal with lots of different kinds of beans on a busy day, I used canned beans and made this in the pressure cooker. You can adapt it for regular cooking by making it in a large skillet and simmering until the mixture was cooked through and thickened. (You might need to add a bit more liquid.) You could probably adapt it to a slow cooker as well. Proceed through browning the meat, reduce the liquid to 1 ½ cups each of water and stock, put all ingredients but the corn meal in a slow cooker and cook on low or medium for 6-8 hours. About a half hour before serving, switch to high, uncover and add in the corn meal, giving it a good stir every now and then.

Turkey Chili with Four Types of Beans
Serves 6 - 8

1 ½ pounds ground turkey (I used 7 percent fat, labeled "lean.")
1 ½ tablespoons sweet paprika
3 tablespoons chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon salt

2 tablespoons grape seed or other vegetable oil
1 large onion, diced
1 tablespoon ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder
3 canned chipotle chiles, chopped
1 -15 ounce can of black beans
1-15 ounce can of small white beans, rinsed and drained
1-15 ounce can of adzuki beans (or pinto or kidney if adzuki are unavailable), rinsed and drained (The adzuki beans add a slight nuttiness to the dish.)
1-15 ounce can of garbanzo beans (chickpeas), rinsed and drained
2 cups chicken stock, homemade or purchase low-sodium
2 cups water
1-28 ounce can of diced tomatoes
¼ cup of corn meal

Toppings: plain yogurt or sour cream, chopped cilantro, lemon wedges, avocado slices, shredded cheese, fresh salsa, etc.

In a large bowl, mix paprika, garlic, 2 teaspoons of chili powder, 1 tsp of cumin, ½ teaspoon of dried oregano, black pepper and salt with ground turkey. Combine well.

Heat oil in a large pressure cooker. Working in batches if need be, brown the seasoned ground turkey mixture, breaking up the meat into clumps as it browns. Add the onion, 1 tablespoon cumin, 2 teaspoons oregano, 1 tablespoon chili powder, and chopped chipotles. Cook, stirring often, until the onion is softened. Add in drained beans, diced tomatoes with their juices, water and chicken stock. Stir well.

Place and lock lid on pressure cooker. Bring up to pressure and cook at high pressure for about five minutes. Open vent and allow steam to escape until all pressure is released. Take off lid.

Over medium heat, stir in the corn meal and cook until the chili is slightly thickened.

Serve with toppings as desired.

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