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Fast & Easy Dinner: Turkey Chili

partysugar — Tue, 06 Oct 2009 10:15:01 -0700

On a cool Fall evenings, I often crave chili. While a pot that's simmered on the stove all day is intensely flavorful and satisfying, a quick week night rendition filled with aromatic spices, black beans, and chunks of turkey, is equally gratifying.

This recipe employs cooked turkey, but, if you prefer, feel free to substitute rotisserie chicken or ground turkey.

Don't forget the condiments - sour cream, fresh lime wedges, and grated cheddar cheese enhance the comforting richness of the dish. To serve this rapid chili to your family, get the recipe and read more.

Turkey Chili
From Gourmet

Ingredients

1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Directions

Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.

Serves 6-8.

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Monday's Leftovers: Pinto Bean Molé Chili

YumSugar — Mon, 21 Sep 2009 07:50:19 -0700

For dinner tonight, I'm continuing yesterday's veggie streak, making a molé-flavored chili that's so complex, no one will even realize it's a meatless Monday. I'll start with onions and garlic, add in a ground mixture with chiles, cumin, cinnamon, and other seasonings, and then stir in a bounty of leftover yellow squash, kale, tomatoes, and chocolate for an extra-roasted taste. Unlike most molé dishes, I'll be able to serve it in under an hour. To make this your next homestyle meal, read more

Noteworthy Nibbles - May 26-June 2, 2009

YumSugar — Tue, 26 May 2009 14:30:35 -0700

If you didn't get your fill of celebrations and libations over Memorial Day weekend, there's plenty more going on, from craft beer tastings to Champagne parties. What will you be attending this week? Feel free to share any other events you're looking forward to below!

The Woodlands, TX: Wine & Food Week - May 26-31
Houston, TX: Tour de Champagne - May 28
Augusta, NJ: Crawfish Fest - May 29-31
Vashon Island, WA: Slow Food Seattle Spring With Seabreeze Farm - May 30
Washington DC: Savor Craft Beer - May 30
Miami, FL: Slow Food Miami Picnic & Pie Contest - May 30
Toms River, NJ: New Jersey State Chili & Salsa Cookoff - May 30
Franklin, AL: Franklin Food & Spirits Festival - May 30-31

To see the rest, read more.

Richmond, VA: Beer, Bourbon, & BBQ Festival - May 30
York, PA: Taste of Pennsylvania - May 30-31
San Francisco, CA: Top Chef Dinner at Scala's Bistro - May 31
Santa Barbara, CA: Taste of Santa Barbara - May 31
Temecula, CA: Field to the Fork - May 31
Cape Cod, MA: Cape Cod Life Food & Wine Festival - May 31-June 6
Palm Springs, CA: Palm Springs Restaurant Week - May 31-June 9
New Orleans, LA: The Global Cocktail Bar Phenomenon - June 1
New York, NY: Wine & Spirits Magazine's Top of the List - June 2

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Chili Dogs Two Ways - Beginner and Expert

YumSugar — Wed, 20 May 2009 03:30:20 -0700

Corn dogs may not hit the spot for everyone, but how can one resist a warm, smoky chili dog, especially around Memorial Day? Gather up a group of your favorite friends and dress up some dogs. Throw together a 15-minute chili topping, or take the time to make your own chili and homemade coleslaw. You can choose either way when you read more.

Beginner Chili Dogs
From Tyler Florence

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

Directions

Make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
While the chili is cooking, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking.
Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes.
Remove from the water and grill the hot dogs just long enough to give them grill marks.
Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.

Serves 4.

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Expert Chili Dogs
From The Martha Stewart Show

Ingredients

Real-Deal Chili:
2 slices bacon, cut crosswise into 1/4-inch pieces
1 onion, coarsely chopped
3 cloves garlic, chopped (1 1/2 tablespoons)
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 pounds ground beef chuck
3 cups water
2 tablespoons fine cornmeal, or masa harina
1 1/2 tablespoons cider, or other vinegar
Classic Creamy Coleslaw:
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)
For assemblage:
6 all-beef hot dogs
6 hot dog buns
Mustard, for serving
Chopped white onion, for serving

Directions

Make Real-Deal Chili: In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili.
Make Classic Creamy Coleslaw: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes
Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.
Serve hot dogs in buns with mustard, coleslaw, chili, and onions.

Serves 6.

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Fast & Easy Dinner: Turkey Chili

partysugar — Fri, 13 Mar 2009 10:30:05 -0700

My favorite recipe for chili is loaded with beef, takes several hours to make, and is definitely not a quick, simple weeknight super. This recipe, on the other hand, is ideal for nights when I crave the comfort of a hearty chili but don't have the time to slave at the stove.

Since it uses ground turkey and turkey sausage, it's a healthier variation, too. It's uncomplicated to throw together and great paired with a cold beer. To check out the recipe for this Texas-style (there's no beans) chili, read more.

Turkey Chili
From The Nest

Ingredients

2 tablespoons olive oil
2 pounds ground turkey (made from both white and dark meat)
1 pound Italian turkey sausage, casings removed
1 tablespoon smoked paprika
2 tablespoons ground Chile Molido or ground red pepper
1 onion, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (16-ounce) can stewed tomatoes, undrained
1 package chili seasoning
4 cups chicken broth
Salt and freshly ground pepper to taste

Directions

Heat the olive oil in a large pot over medium heat.
Add the ground turkey, turkey sausage, smoked paprika, and Chile Molido. Cook for 6 to 8 minutes, stirring occasionally, or until the meat is done.
Add the onion, celery, bell peppers, and garlic and cook until the vegetables are soft.
Add the stewed tomatoes, chili mix, and chicken broth, stirring well.
Allow the chili to simmer, for at least 15 minutes and up to an hour, stirring occasionally.
Season with salt and pepper. Delicious served with grated cheese, chopped tomatoes, and corn chips.

Serves 8.

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7 Vegetarian Chili Recipes

YumSugar — Tue, 13 Jan 2009 03:00:48 -0800

Whether or not you're a vegetarian, these filling, rib-sticking chilis will satisfy your Winter appetite without weighing you down. For a textural change, use any one of these veggie-rich stews as a topping on baked potatoes, fries, or bed of garlicky, stir-fried brown rice.

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How To Host a Chili Cook-off

partysugar — Tue, 04 Nov 2008 09:00:40 -0800

Yesterday morning I had the pleasure of speaking with three of San Francisco's busiest chefs, the men behind the PlumpJack restaurant kitchens. Jack Falstaff's Jonnatan Leiva, PlumpJack Cafe's Rick Edge, and Balboa Cafe's Jose Lemus each stopped by Balboa to deliver a batch of their ultimate chili. The chefs, along with the firefighters of Station 16, are taking part in an annual chili cook-off, benefiting the San Francisco Firefighter Toy Program. Each chef submitted a recipe for a different type of chili. From now until Friday, November 7th, diners at Balboa will have the chance to sample all four and vote on their favorite. If you don't live in San Francisco you may not be able to taste the chili, but you could host your own chili contest! A chili cook-off is the perfect alternative to a formal Thanksgiving dinner or ideal for game day. To check out my ideas for hosting your own chili cook-off and the PlumpJack chefs' tips for making the best chili, read more.

When Hosting:

Start by asking a few friends (who enjoy cooking) if they would like to submit a recipe for your contest. Be sure you have enough space to keep the chili warm. For example, if four guests are bringing chili, you'll need four stove tops or oven space for several large pots.
A batch of chili serves a large group, so invite a bunch of people over to be judges.
To ensure that the kitchen isn't over crowded, have guests bring the finished chili dish.
Keep the menu varied and interesting by assigning each chef a different type of chili. The Balboa menu includes a beef chili, a pork chili, a vegetarian chili, and a super spicy chili.
Set up a toppings bar with grated cheese, sour cream, charred limes, chopped cilantro, tortilla chips, cornbread, etc.
Make the judging anonymous. Give each chili a letter. Print out score sheets and grade the chilis based on taste, texture, smell, color, etc.
Decorate with dried corn and colorful chili peppers.
Serve plenty of cold beer.
Have prizes (a bottle of wine, a limited-edition flavor of Tabasco) for the winning chili.

When submitting a chili recipe:

Keep the recipe simple.
Get a good flavor base by slowly cooking the onions and garlic.
When making vegetarian chili use a lot of vegetables. Grilled mushrooms and grilled tofu are hearty substitutes for meat.
For maximum flavor-melding, cook the chili for a long time. If you need more stove top space, cook the chili in the oven.
Roast chili peppers before adding to the chili.
Take the time to brown the meat before adding it to the chili pot.

Have you ever hosted or attended a chili cook-off? What is your secret for making the perfect chili?

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Noteworthy Nibbles - Oct. 28-Nov. 3

YumSugar — Tue, 28 Oct 2008 14:00:33 -0700

This week is all about quality over quantity: There aren't as many festivals on our radar, but all of them are can't-miss events. The Giant Omelette Celebration is sure to be an egg-cellent time. Now that we have yet another excuse to drink beer, let's enjoy some at the Great World Beer Fest. And a festival that's all about tamales? Who couldn't get behind that?!

Know of anything we've left out? Drop us a line in the comments below!

Denver, CO: Denver International Wine Festival - Oct. 29-Nov. 1
Terlingua, TX: International Championship Chili Cook-Off - Oct. 30-Nov. 1
New York, NY: Great World Beer Fest - Oct. 31-Nov. 1
Apalachicola, FL: Florida Seafood Festival - Oct. 31-Nov. 1

To see the rest, read more.

Douglas, GA: National BBQ Festival - Oct. 31-Nov. 1
Los Angeles, CA: International Tamale Festival and Día de los Muertos - Oct. 31-Nov. 2
Savannah, GA: Savannah Seafood Festival - Oct. 31-Nov. 2
Basile, LA: Louisiana Swine Festival - Oct. 31-Nov. 2
Dothan, AL: National Peanut Festival - Oct. 31-Nov. 9
Abbeville, LA: Giant Omelette Celebration - Nov. 1-2
Lahaska, PA: Apple Festival - Nov. 1-2
Joplin, MO: WineFeast - Nov. 2
Napa, CA: Amuse Cochon - Nov. 2

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Beef Chili Two Ways - Beginner and Expert

YumSugar — Wed, 15 Oct 2008 03:00:19 -0700

October is National Chili Month, and beef, with its unmistakably robust flavor, is the classic meat that's used in this dish. Aside from being an enduring crowd-pleaser, beef chili is also affordable to make, portable, and just as great-tasting the next day. The beginner recipe is a quick, effortless weeknight meal, while the expert recipe, developed by celebrity chef and southwestern specialist Bobby Flay, elevates chili to a gourmet level. To try both, read more.

Beginner Beef Chili
From Everyday Food

Ingredients

1 tablespoon vegetable oil, such as safflower
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) pinto beans, rinsed and drained
toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)

Directions

In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Serves 6.

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Expert Beef Chili
From Bobby Flay

Ingredients

Beef and Black Bean Chili
1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Avocado Relish
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Directions

Make the toasted cumin crema: Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Make the avocado relish: Combine all avocado relish ingredients in a small bowl and season with salt and pepper.
Make the beef and black bean chili: Heat oil in a large Dutch oven over high heat.
Season the beef with salt and pepper, and saute until browned on all sides.
Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes.
Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil.
Reduce the heat to medium, cover the pan, and simmer for 45 minutes.
Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve chili with a dollop of Toasted Cumin Crema and Avocado Relish.

Serves 6.

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Noteworthy Nibbles - Oct. 14-20, 2008

YumSugar — Tue, 14 Oct 2008 14:00:42 -0700

It's only Tuesday, but I'm already looking forward to the multitude of festivals this weekend.

There are so many in the Bay Area alone that I can't decide whether to hit up the Santana Row Pear Festival, the Half Moon Bay Art & Pumpkin Festival, or the Monterey Wine Festival. I suppose I might just rock them all!

Have we left something out? If so, please drop us a line in the comments below!

San Francisco, CA: Wine & Spirits Top 100 Tasting - Oct. 14
New York, NY: At the Table: New York - Oct. 14
Torrance, CA: Oktoberfest at Alpine Village - Oct. 14-20
Circleville, OH: Circleville Pumpkin Show - Oct. 15-18
Monterey, CA: Monterey Wine Festival - Oct. 16-18
Tulsa, OK: Tulsa Oktoberfest - Oct. 16-19
Crowley, LA: International Rice Festival - Oct. 16-19
New York, NY: 6th Annual Gourmet Institute - Oct. 17-19
Paso Robles, CA: Harvest Wine Weekend - Oct. 17-19

To see the rest, read more.

Niceville, FL: Boggy Bayou Mullet Festival - Oct. 17-19
Hood River, OR: Hood River Valley Harvest Festival - Oct. 17-19
Atlantic City, NJ: Atlantic City Food & Wine Festival - Oct. 17-19
Poquoson, VA: Poquoson Seafood Festival - Oct. 17-19
Shenandoah, VA: Hot Air Balloon & Wine Festival - Oct. 17-19
Richmond Hill, GA: Great Ogeechee Seafood Festival - Oct. 17-19
Chackbay, LA: Louisiana Gumbo Fest of Chackbay - Oct. 17-19
Llano, TX: Llano Chuck Wagon Cook-Off - Oct. 18
Pittsburgh, PA: Good Taste! Pittsburgh - Oct. 18
Chincoteague, VA: Chili & Chowder Cookoff - Oct. 18
Half Moon Bay, CA: Half Moon Bay Art & Pumpkin Festival - Oct. 18-19
Chicago, IL: Tour de Champagne - Oct. 18
Wellfleet, MA: Wellfleet OysterFest - Oct. 18-19
Millville, NJ: South Jersey Pumpkin Show - Oct. 18-19
Cullman, AL: Alabama Gourd Festival - Oct. 18-19
Cedar Key, FL: Cedar Key Seafood Festival - Oct. 18-19
Leonardtown, MD: St. Mary's County Oyster Festival - Oct. 18-19
Salisbury, MD: Wicomico County Autumn Wine Festival - Oct. 18-19
Gautier, MS: Gautier Mullet & Music Fest - Oct. 18-19
Chatsworth, NJ: The Cranberry Festival of Chatsworth - Oct. 18-19
Newport, RI: Bowen's Wharf Seafood Festival - Oct. 18-19
Richmond, VA: Shockoe on the Halfshell - Oct. 18-19
Berkeley, CA: Spice of Life Festival - Oct. 19
New York, NY: Apple Day - Oct. 19
San Jose, CA: Santana Row Pear Festival - Oct. 19
Welches, OR: Wild About Game Festival - Oct. 19
San Francisco, CA: Fiesta on the Hill - Oct. 19
Philadelphia, PA: Foodie Venture Fair - Oct. 19-27
San Francisco, CA: Nirvino Female Bartender Cocktail Competition - Oct. 20

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