It's getting to be that time of year again. There is a crispness in the air, time to put a fresh blanket on your bed at night and make the official switch from Dunkin Donuts iced coffee to hot...(this never actually takes...I still occasionally order the iced coffee in the middle of a February blizzard). And, when arriving home, nothing helps shake off the cold quite like a warm, home cooked meal........
My boyfriend has started spending quite a bit of time at the library in his 'spare' time. Studying up on all thinks lawyer-y I assume... I can't help but imagine the UConn Law Library, a huge stone edifice, as hollow and drafty. I imagine him sitting in the large quiet room....cold, damp, with a distant drip, drip, drop of a leaky faucet or roof.
In reality, the library is probably state of the art with individual climate controls, wi-fi, and personal cappuccino service...who knows....I certainly don't hang out there. I drop him off and go grocery shopping.
This Saturday, I dropped the BF off and hi-tailed it to the local supermarket for all the ingredients for a double batch of chili. These CT prices still shock and awe me - I shopped for double ingredients (the chili was a double batch - I wasn't leaving on the bus to Boston without my fair share...I brought my own tupperware) for under $20. That's incredible to me.
When I make chili I tend to follow the same basic recipe...My mom gave it to me from a friend that she works with.... but over the years, I have adapted it and made some substitutions to suit my taste....I've basically made it my own.
Here is the recipe for a double batch - When I make a double batch I like to use kidney beans and chickpeas, I really like the way the chickpeas absorb the spices in the chili. If you make a single batch, just pick one bean. We also like our chili fairly spicy, so omit the jalapenos if you like it milder
1-1.5 lbs lean ground turkey
4 cloves garlic, minced
2 large onions, finely chopped
1 medium green pepper, finely chopped
3 jalapenos seeded and finely chopped
10 tbsp chili powder
1/2 tsp allspice
1/2 tsp coriander
2 tsp cumin
1 tsp salt (or to taste)
2 tbsp cider vinegar
1/2 cup water
2- 280z cans crushed tomatoes
1 - 16oz can kidney beans with liquid
1 - 16oz can chickpeas with liquid
Cook turkey, garlic, onion and green pepper and jalapenos in a heavy pot over medium high heat stirring frequently to break up the meat. Cook until onions are soft and meat has lost any pink color.
Add spices - chili powder through salt to the meat/onion mixture, and let the spices coat the meat and onions (1 min). Add remaining ingredients to the pot. Bring to a boil and reduce to a simmer. Simmer the chili for 45 mins, or longer - stirring frequently.
Serve with sour cream, grated cheddar cheese, and tortilla chips.