| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
md |
Onion; diced |
| 4 |
|
Pressed or minced garlic cloves |
| 1 |
lb |
Ground turkey |
| 1 |
cn |
(14.5 oz) diced tomatoes; including juice |
| 2 |
ts |
Cumin |
| 1 |
ts |
Coriander |
| 1/8 |
ts |
Cayenne |
|
|
A few shakes of Tabasco |
| 3 |
c |
Water; up to 4 |
| 2 |
|
Bouillon cubes |
| 2 |
tb |
Corn meal; masa harina, or two raw corn tortillas torn into pieces |
| 1 |
cn |
(15 oz) pinto beans; or 1 cup dry beans soaked overnight |
| 1 |
c |
Dry red wine |
| 2 |
cn |
(4-oz) diced green chiles; or |
| 1 |
c |
Frozen diced; or |
| 5 |
|
Fresh mild to medium green chilies; roasted, peeled, seeded, and diced, up to 6 |
|
|
Salt |
|
|
Corn tortillas |
|
|
Shredded cheddar and/or Monterey jack cheese |
INSTRUCTIONS
GREEN CHILI
OPTIONAL SERVING
Complete title: Chili Verde con Carne Y Frijoles (Green chili with
meat and beans)
or: Chili Mio
In a large, heavy soup pot, saute onion and garlic in olive oil. Push
to sides of pan, add ground turkey and brown. Add tomatoes and
spices, stir all together. Cook over medium heat for twenty minutes
or so. Add 3 cups water and bouillon cubes. Mix the corn meal with a
little water and add to pot. Add pinto beans. Allow the mix to come
to a boil; reduce to a simmer, and simmer for one hour or more (this
is one of those dishes that tastes better when the flavors have
plenty of time to blend). Add more water if necessary. The mixture
should have a stew-like consistency. Salt to taste. Add red wine and
green chili, simmer for another half hour or more (or, turn off heat
and refrigerate; reheat before serving).
To serve: Spray corn tortillas lightly with cooking spray. Place in
350 degree oven on cookie sheet, or drape over small round oven-safe
shapes (such as dessert cups, upside down) to make a somewhat
cup-shaped tortilla. Bake for about five minutes. Place a tortilla in
a bowl, ladle chili over, and top with shredded cheese. Serves at
least six hungry people. Leftovers freeze well.
Posted to bbq-digest by PhantomBBQ@aol.com on Jan 31, 1999, converted
by MM_Buster v2.0l.
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