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Erin's Temptress
Organic Turkey Chili
A
world traveler and a culinary temptress who has trekked all over the
planet, from Hibernia to Malaysia, Morocco to Saipan, Erin has brought
us her version of turkey chili. We think she concocted it from when
she was in the northern reaches of the Macgillycuddy's Mountains in
the Iveragh Peninsula, when one has a wee bit of time on their hands
with nothing else to do but hike with and cook for leprechauns. This
recipe is for a slow cooker, but you can also cook it on the stovetop.
Ingredients:
2 pounds organic (if you can get it) ground turkey
4 cloves garlic, finely chopped
2 cups sweet onions, chopped
1-tablespoon extra virgin olive oil
one-quarter cup chili powder
1-teaspoon ground cumin
1-teaspoon allspice
1-teaspoon ground cinnamon
1-teaspoon ground coriander
1-tablespoon oregano
ground black pepper to taste
one-quarter cup honey
2 cans (14 ounces each) organic diced tomatoes
one-half cup organic chicken stock
1-teaspoon hot sauce (or more to taste)
2-tablespoons red wine vinegar
2 bay leaves
one-half teaspoon kosher salt
Preparation:
Heat
olive oil in a large pan and add turkey; cook over medium heat until
brown or white. Transfer turkey to the slow cooker pot, then in the
same pan, add the onion and garlic and cook over low flame until opaque
and softened. Add spices and continue cooking until it aromatically
reaches your senses, then add to the slow cooker pot. Stir in honey,
tomatoes, chicken stock, wine vinegar, hot sauce, and bay leaves,
add the salt, then cover and cook for about 6 hours on the low setting
or on low heat. Enjoy with the leprechauns!
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