Made with lean ground turkey, this signature chili from Bakery Bar in Portland, Oregon, is a lighter—yet still hearty—alternative to beef chili. It's packed with spices, including cinnamon and thyme, and has a hint of brown sugar for sweetness.
Killer Chili by Stephanie Anderson, 2007 Chronicle Books
|2 Tablespoons olive oil||1 Tablespoon cayenne pepper|
|1 1/4 cups chopped onions||two 28-oz. cans whole tomatoes with juice, pureed in a food processor|
|5 cloves garlic, minced||1 bay leaf|
|1 1/2 pounds ground dark meat turkey||two 15-oz. cans pinto beans, drained|
|3/4 teaspoon salt||one 12-oz. can tomato paste|
|1 Tablespoon dried thyme, crumbled||1 cup water|
|2 Tablespoons ground cumin seed||shredded cheddar cheese, optional|
|1/4 cup chili powder||sour cream, optional|
|1 Tablespoon ground cinnamon||1 Tablespoon brown sugar|
In a heavy 8-quart pot, heat the olive oil over medium-low heat. Add the onion and garlic and cook until soft and beginning to brown. Add the ground turkey and cook until browned, stirring the meat frequently to break it up. Add the salt, thyme, cumin, chili powder, cinnamon, brown sugar, and cayenne, stirring well to combine, and cook for 3 minutes.
Add the tomatoes and juice, bay leaf, pinto beans, tomato paste, and water, stirring well to combine. Bring to a boil, then reduce the heat and simmer on low heat for 60 to 90 minutes, stirring occasionally. Remove the bay leaf. Serve with shredded sharp cheese, chopped red or green onions, and sour cream, if desired.
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