Jerk Turkey Chili
Sometimes I like Rachael Ray. Sometimes, well, not highest on my favorite list. One of my favorite recipes (to be posted later) comes from her 30 minute meal show. And my sister-in-law just got me the Big Orange Book, which I need to read! I looked through the first few pages and found some recipes I want to make!!! And then my mother-in-law told me about some recipes she saw on Rachael Ray’s talk show, so I looked them up, and they sounded yummy. When I make them, I’ll post about them. As I was looking at the recipes my MIL mentioned, I found a couple others I wanted to try.
SO…here’s one I tried. Whew. I ramble. I know that. And if you didn’t, now you do!
I liked this recipe. It’s not a very spicy chili and doesn’t have beans, so I wasn’t sure what Greg would think. I asked him what he thought – his suggestions, which I don’t disagree with, would be to add more tomatoes – I’ll probably add more paste next time, as well as some raw tomatoes. I might even add some black beans, to go with the jerk / Caribbean theme. When I make this again, I’ll let you know about any of the changes I did.
When I made this, I only had 1 lb of turkey, so I basically halved this. (Sorry no pretty pictures this time!)
2 tablespoons Extra Virgin Olive Oil
2 pounds ground turkey breast
2 medium onions, chopped
4 garlic cloves, chopped or grated
2 jalapeño peppers, seeded and chopped
2 green bell peppers, seeded and chopped
3 tablespoons (about 3 palmfuls) chili powder
1 tablespoon (1 palmful) cumin
1/2 teaspoon cinnamon
1 teaspoon allspice
1/4 cup tomato paste
Salt and ground black pepper
1 bottle beer, preferably an India Pale Ale (if you don’t want to use beer, use more stock or water)
2 cups chicken stock
3 tablespoons honey
Zest and juice of 2 limes
In a heavy-bottomed pot over medium-high heat, add 2 turns of the pan of the olive oil. Cook ground turkey until brown, about 5 minutes. Add in the onions, garlic and peppers, and cook until onions are translucent, about 5-6 minutes. Stir in chili powder, cumin, cinnamon, allspice, tomato paste, salt and ground black pepper, and cook about 1 minute. Add in the beer, chicken stock and honey and bring up to a bubble. Simmer for about 15 minutes.
Just before serving, add the lime zest and juice to the chili. Spoon chili into bowls – we ate this with brown rice.
