I am, admittedly, a follower. A recipe follower, that is. For some, dumping a bunch of stuff in a pot and hoping for the best is a successful formula for culinary achievement. But for me, that hope-and-a-prayer type of cooking is, well, a major fail. I guess I just don't have a knack for the ol' dump and run.
Hence, when I sent my partner out to pick up the one item for this amazing recipe that I couldn't find at the Co-op (chipotles in adobo), he was not amused. To put it mildly. He's one of those non-recipe using types.
"Can't you just use another kind of pepper?" he inquired. No. Hmm-mm. Nope. You see, when I have a recipe, I follow it. Especially one I've made with great results many times in the past. Why mess with success?
I mean, doesn't it look good? This smoky (thanks to the chipotles!), spicy 30 Minute Turkey Chili is a great weeknight recipe. It's quick and easy to make, and it'll warm you from the inside-out on a cold, wintery night.
Grocery Buyer Ben says we do indeed have chipotles in adobo in the Coralville Co-op today. We will have them in the Iowa City store by the end of next week, so plan accordingly.
30-Minute Turkey Chili
Recipe from the Food Network Kitchens
3 T.extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 T. kosher salt
2 t. chili powder
1 t. dried oregano
1 T. tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 T. sauce
1 lb. ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.