While this week’s Handmade52 project isn’t something new to me, it was a special request, and something that I haven’t made since August (really?!) (sidenote: having now been posting regularly on flickr since the fall of 2006, it sure does make looking back in time for tidbits like “when did I last make chili?” much easier!).
This recipe originally came from my friends at IBP manor, and I first made it myself in 2008. I made it on Friday night because Dan asked me specially to make it for him… and since he’d had unexpected and intense eye surgery on Monday (for a torn and detached retina… if you start seeing things floating in your vision that weren’t there before, go to the eye doctor, for real) and has spent the week recovering, I was obviously more than happy to do whatever he asked. (Turns out? It’s really freaking difficult when someone you love goes through something like this and you’re an hour away and can’t do much to help. He’s doing better now, but the recovery process isn’t quick, and he’s been pretty uncomfortable. Playing video games by now, but still, not a happy camper. Also: eye surgery is GROSS and one’s eye after eye surgery? GROSS.)
Anyway! I made chili and a double batch of corn bread and it tasted better than I remember. (I made it spicier than I would normally for Dan, and I liked it more than I expected to.) Here’s my version of the recipe, just for my own records.
IPB Chili, ET Style
Makes about six servings
1 large onion
3 cloves of garlic
3 bell peppers
1 habanero pepper (I used a little less than 2 on Friday)
2 tbsp chili powder
1/2 tbsp cocoa powder
1 tsp ground cumin
1 tsp kosher salt
1.5 pounds ground turkey
1 14 oz can diced tomatoes
1/2 bottle of dark beer
3 15 oz cans of beans (I use kidney, light kidney, and black)
Start by cooking the onions, garlic, bell peppers, and hot peppers in a few tablespoons of oil. Once things start to soften, stir in cocoa powder, chili powder, cumin, and salt. Cook for a minute or two, then add in ground turkey. Stir regularly while the turkey browns to make sure it’s cooking evenly. Once the turkey is evenly cooked, stir in diced tomatoes and a half a bottle of beer. Let that come to a boil, then simmer for 15 minutes or so. Once the flavors have all combined, stir in the beans (drained and rinsed), and a handful of chopped cilantro. Heat until the beans are hot. Top with grated cheddar, unless you are a cheese-hater.
3 thoughts on “Week Nine: Chili”
This chili recipe is like the gift that keeps on giving. Just when I think I’m tired of it, I realize that it’s pretty much food perfection. And when you go the extra mile and add cornbread?! Yowza!
I hope Dan’s feeling better!
can you believe that i have not made chili once this winter? now that we’re getting settled in our new place, i think this is just the recipe to whip up. =)
now i say that, and it will suddenly be in the 60s for a week. but i guess that would be a win-win, right?
mmmmm turkey chili!!! damn it Elizabeth, now I want chili. Ooooohhhh Joel!!! Haha… can’t you post photos of pizza again.