I know I have no right to gripe and complain about the cold since so many people have it so much worse than we do here in Charlotte. Multiple feet of snow? Negative double-digit temperatures? No thank you, and no thank you.
I suppose I might grow accustomed to bone-chilling weather like they have in the northern parts of the country, but I'll be honest: I don't wanna. I've heard lots of people say that they'd rather be cold than hot, but not I. I like to have feeling in my toes and fingertips much more than I mind a little armpit sweat and a moist upper lip.
So even though I have no right to gripe and complain, I seem to be doing it anyway. Sorry. Ignore all that and focus on the food, a body-and-soul-warming vat o' chili. Every person in the world who eats the stuff has his or her preferences regarding how chili should taste, myself definitely included. For me, beans are absolutely essential, and two kinds; one variety will always be kidney beans and the other kind is a toss-up--black beans, pinto beans, navy beans, and even chickpeas have all made an appearance before. There should be something spicy involved, too, as well as a little something sweet. I like a thick consistency, but juicy enough that the piece of bread under my serving gets saturated. I don't get worked up about the meat being used. It's usually beef, though this time I used turkey and found it to be just as satisfying and delicious. Topping options are many, but I stick with cilantro and a little cheese, plus some diced avocado, if I have it.
|Icicles have actually formed on my (shamefully wrinkled) garden flag.|
Do as the snowman says, folks.
There really aren't many dishes more comforting during and appropriate for the nasty weather we're getting. I'll even go so far as to say that it makes the snow, ice, and frigid air almost tolerable. Almost.
Makes about 10 cups
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 pound ground turkey
- 1 tablespoon ground cumin
- 1 tablespoon granulated sugar
- 2 teaspoons salt, plus more as needed
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground chipotle pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes with chiles
- 1 (8-ounce) can tomato sauce
- 1/2 cup water or beer
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
Add the ground turkey and cook, breaking the meat into small pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes. Drain.
Add the seasonings, crushed tomatoes, diced tomatoes and their juices, tomato sauce, water or beer, and beans, and stir to combine.
Cover and cook until the chili thickens and the flavors meld, about 2 hours. Taste and season as needed.