Hearty Chili
17 ingredients
9 steps
Ingredients
- 6 oz. vegetable oil (Puritan) or extra-virgin olive oil
- 3 lb. fresh raw turkey, skin removed, diced 1/4-inch or smaller
- 4 medium garlic cloves, minced (or 4 tsp. prepared minced garlic)
- 1 c. (approximately 3 bunches) green onion, chopped (all of white bulb and trimmed green stem)
- 1 c. (approximately 2 medium) diced red pepper
- 1 tsp. black pepper (preferably fresh ground)
- 5 Tbsp. chili powder
- 2 Tbsp. cumin
- 1 tsp. oregano
- 6 to 8 Tbsp. masa harina (or 4 Tbsp. all-purpose flour and 4 Tbsp. corn meal)
- 2 Tbsp. white wine vinegar
- 3 1/2 lb. (two 1 lb. 12 oz. cans) Progresso peeled tomatoes and liquid (hand crushed)
- 4 tsp. or 4 cubes good beef base (Wylers or Minors)
- 1 1/2 tsp. dried red chilies, chopped fine or crushed
- 2 medium whole bay leaves
- Kitchen Bouquet or Gravy Master (to color)
- 1 can tomato juice (if needed)
Directions
-
1In 1 1/2 to 2-gallon stock pot, heat oil; add turkey and garlic.
-
2Saute on high heat until meat is firm and slightly browned.
-
3Add red pepper and green onion, stir and cook until onion turns clear.
-
4Reduce heat to medium; add black pepper, chili powder, cumin and oregano.
-
5Let simmer several minutes to allow seasoning to permeate.
-
6Stirring rapidly, add enough masa harina to absorb excess fat.
-
7When mixture is smooth, add wine vinegar, tomatoes, beef base and chilies.
-
8Stir thoroughly.
-
9Add bay leaves and enough Kitchen Bouquet to darken to a reddish brown.
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