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

  1. 1
    In 1 1/2 to 2-gallon stock pot, heat oil; add turkey and garlic.
  2. 2
    Saute on high heat until meat is firm and slightly browned.
  3. 3
    Add red pepper and green onion, stir and cook until onion turns clear.
  4. 4
    Reduce heat to medium; add black pepper, chili powder, cumin and oregano.
  5. 5
    Let simmer several minutes to allow seasoning to permeate.
  6. 6
    Stirring rapidly, add enough masa harina to absorb excess fat.
  7. 7
    When mixture is smooth, add wine vinegar, tomatoes, beef base and chilies.
  8. 8
    Stir thoroughly.
  9. 9
    Add bay leaves and enough Kitchen Bouquet to darken to a reddish brown.

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