Even though I can tell that New York fall is slowly creeping in, there's still some days in early September that are ridiculous hot and humid...so hot and spicy chili is just what I needed to cure these post-summer blues. No matter what way you look at it, chili is always going to be comforting, whether it's in the snowiest part of winter, or on a hot summer day at a BBQ, chili just makes you feel good. Hopefully this recipe will put you at ease, and cure all workday blues!
Chili
(makes 6-8 servings)
1 package ground turkey
5-6 cloves garlic, chopped
1 large Spanish onion
salt and pepper to taste
2 tbsp. canola oil
2 tbsp. chili powder
2 tbsp. oregano
2 tbsp. cumin
a few dashes tabasco
1/4 cup orange juice
28 oz. canned diced tomatoes
14 oz. can tomato sauce
1 can corn
1 can black beans
1. In a large pot or dutch oven, heat oil and cook onions until slightly translucent and fragrant, about 8 minutes. Add chopped garlic and cook another minute.
2. Add ground turkey and cook in pot, breaking up the turkey into pieces with your spoon as you cook. Add salt and pepper to taste.
3. Add all spices and both the diced tomatoes and the tomato sauce, and stir until well mixed. Bring this mixture to a boil, and once boiling, reduce heat to low and cover pot, then simmer for approximately 45 minutes to 1 hour, until the liquid is reduced about 75%.
4. After approximately 45 minutes, drain cans of corn and black beans, and add to pot, stirring to mix. Cook for an additional 10-15 minutes. Serve with sliced avocado and/or shredded cheese.
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