So I was craving chili and when the temperatures cooled back off to more seasonal, cool, spring weather, I decided it was now or never!
And I consider it a personal victory when I can sneak some turkey past my red-meat loving husband! (Oops, I forgot to tell you honey, it was ground turkey not beef.)
4-10 slices of low sodium bacon slices, diced really small
2lbs lean ground turkey (we like our chili really meaty)
1 med onion diced small
2-3 fresh large garlic cloves, minced or crushed
1 tb ground cumin powder – you could use 1/2 tb if you are not as big a fan as I am.
3 tb of your favorite smoky grill seasoning – spicy or not.
1 (28oz) can of crushed tomatoes
1 (10oz) can of green chilies/tomato blend (like Ro*Tel©)
1 cup water or stock
1/4 cup ketchup
1 (15.5oz) can of black beans, rinsed and drained
16 oz +/- frozen corn, spread on a sheet pan, roasted at 375 degrees until thawed, dryer and a bit toasty. Toss in olive oil and roast for another 10-15 mins till corn is fairly toasted. (but you could just add the frozen corn straight to the chili too!)
The Secret Thickener
Whisk together, 1 cup room temperature water with 1/2 cup of “Masa” (fine ground corn flour)
How I made it
Saute the bacon until cooked.(Fat rendered but not too crispy.) Add dried spices and “toast” for a minute. Add onion and garlic and saute a few minutes more. Add turkey and cook until browned. (Use a higher heat for “caramelization” on the meat) De-glaze the pan with the can of tomatoes and can of green chili mix. Add the water and ketchup and let simmer for an hour. Add the beans, corn and the Masa mixture, stir and let simmer, mostly covered, for another hour. Mixture should be rich and thick – if too thick add more water. If not thick enough – leave uncovered on low heat and let liquid reduce.
How I served it
On a baked potato with shredded cheddar, Mexican Crema (like sour cream) and some chopped scallions. A squirt of fresh lime will really brighten things up.