Timothy m. murray's southwestern chili with ground turkey

10 servings

Ingredients

Quantity Ingredient
Written by Linda Beaulieu
1 pounds Dried black beans
1 tablespoon Ground cumin
1 teaspoon Cayenne
2 teaspoons Paprika
1 tablespoon Dried oregano
1 each Dried pasilla or ancho chili
1 each Bay leaf
1 tablespoon Oil
1 each Yellow onion, peeled, chopped
4 eaches Cloves garlic, minced
1 each Green bell pepper, seeded, deribbed, diced
4 larges Ripe tomatoes, concasse (may use canned)
3 eaches Jalapeno chilies, seeded, deribbed, minced
1 pounds Smoked sirloin steak, 1/2-inch cubes
1 pounds Ground turkey
½ cup Fresh cilantro
½ cup Grated Asiago cheese
Salt and pepper

Directions

SOURCE: THE NATIONAL CULINAR

Method: Rinse beans, separate stems and discard. Soak beans overnight or cover with water and bring to a boil for 2 minutes; cover; turn off heat, and allow to soak for 1 hour. Drain excess liquid; reserve. Add cumin, cayenne, paprika, oregano to saute pan.

Toast until fragrant, with care not to burn. Set aside. Grind pasilla chili and bay leaf. Add to above. Saute onion, garlic and green bell pepper for 3 minutes. Add ground turkey and above spices; saute a little more. Add tomatoes; season. Add mixture to beans in a small stockpot. Cover with water by 2 to 3 inches. Simmer 11/2 hours or until the beans are tender. Add smoked sirloin and cook 20 minutes. Add jalapeno and cilantro and cook 10 minutes more. Serve with grated Asiago cheese. Linda Rea lieu is assistant director of public relations at Johnson & Wales University and a contributing editor of The National, Culinary Review.

Submitted By SHERREE JOHANSSON On 10-14-94

Related recipes