I have never been a big fan of Martha Stewart since I watched her butcher an “authentic” Spanish paella on national TV. The finished product looked more like fish and rice soup than paella and it was evident that Martha had never had the real deal.
I am a huge fan of the Mediterranean diet, but even I like to get back to my Tex-Mex roots. While many authentic chile specialists will be horrified at the use of beans in chile, this is a real winner.
Martha’s culinary skills (most likely those of her staff) seem to have matured with this delightful recipe for turkey chili from one of her “Everyday Cookbooks”. We use the recipe frequently to accommodate the many non-beef eaters in our family. Frankly, I can’t tell whether it is beef or turkey because the flavor profile is so rich. If you are looking for a hearty chili this winter, look no further than Martha Stewart’s Tex-Mex Turkey and Bean Chili.
(Editor’s Note: Order your Benton’s Bacon early since it takes about 3 weeks to arrive! This is a decision you will never regret.)
Tex-Mex Turkey and Bean Chili
Ingredients (Serves 8)
- 4 slices bacon (4 ounces), cut crosswise into 1/2-inch-thick strips. Please order Benton’s bacon now! Benton’s bacon is great for this type of recipe.
- 3 pounds ground dark-meat (at least 7% fat) turkey
- 4 onions, coarsely chopped
- 4 garlic cloves, minced
- 2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired)
- 3 tablespoons of chili powder
- 3 tablespoons unsweetened cocoa powder (essential ingredient for dark rich chili)
- 4 teaspoons of ground cumin
- 2 cans (28 ounces each) whole peeled tomatoes in puree
- 2 tablespoons of unsulphured molasses
- 1 cup of water
- Coarse salt
- 3 cans (15 1/2 ounces each) pinto beans drained and rinsed
- Assorted toppings: Cheese, sour cream, pickled jalapeño slices and fresh cilantro
- Heat a Dutch oven or heavy 5-quart pot over medium heat. Add bacon; cook, stirring occasionally, until crisp, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
- Add onions, garlic and jalapeños; cook until soft, stirring often, about 6 minutes. Stir in chili powder, cocoa, and cumin; cook, stirring, until fragrant, about 1 minute.
- Break up tomatoes with kitchen shears or with your hands, and add them to the pot along with the puree. Add molasses, the water and 4 teaspoons of salt; bring to a boil. Reduce heat to a simmer; cook, partially covered for 30 minutes more. Serve hot with assorted toppings as desired.
For more great recipes, consider joining fellow gourmands for our monthly newsletter