Emeril's Two-Bean Turkey Chili

Emeril's Two-Bean Turkey Chili
Recipe Courtesy of Foodnetwork.com. and Emeril Lagasse. No infringement intended.
Yield: About 3 quarts
¼ cup olive oil, divided
3 cups chopped yellow onions
¾ cup diced red bell pepper
¾ cup diced green bell pepper
2 jalapeno peppers, seeded and minced
1½ tablespoons minced garlic
3 pounds ground turkey
¼ cup finely chopped cilantro stems
2 ½ tablespoons chili powder
1 tablespoon Emeril's Southwest Essence, recipe follows
2 teaspoons unsweetened cocoa powder
2 teaspoons ground cumin
1 ½ teaspoons salt, or to taste
¾ teaspoon crumbled Mexican oregano
½ teaspoon sugar
¼ teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes with their juices
1 (8-ounce) can tomato sauce
6 cups chicken broth
1 ½ cups cooked and drained kidney beans
1 ½ cups cooked and drained black beans
¼ cup finely chopped cilantro leaves
Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the
red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the
jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the
turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and
crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices
are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil.
Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the
flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro; remove from the
heat and let sit for 10 minutes before serving.
Vegetarian Chili
Recipe Courtesy of Foodnetwork.com. and Emeril Lagasse. No infringement intended.
Yield: 6 to 8 servings
2 tablespoons canola oil
1 ½ cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 ½ pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 ¼ teaspoons salt
¼ teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock or water
¼ cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado and chopped green onions, garnish
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano
peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook,
stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes.
Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the
tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce
the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place ¼ cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top
each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and
Chicken Chili
Recipe adapted from Silver Palate Good Times Cookbook. No infringement intended.
Makes 8-10 servings
6 tablespoons olive oil
1 very large yellow onion, chopped
5 cloves garlic, minced
2 red peppers, seeded, cored and chopped
4 jalapeno peppers, seeded and minced
3 tablespoons chili powder
1 ½ teaspoons cumin seeds
1 teaspoon ground coriander
Pinch ground cinnamon
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 cup beer
3-15 ounce cans of white kidney or cannellini beans
¼ cup unsweetened grated chocolate
Salt and Pepper to taste
Sour cream (garnish)
Grated Cheddar cheese (garnish)
Sliced scallions (garnish)
Diced avocados (garnish)
Heat half the olive in a large heavy duty pot over high heat. Add the onion and garlic and sauté over medium
heat for 5 minutes. Add the red and jalapeno peppers and sauté over medium heat for 10 minutes. Stir in the
chili powder, cumin, coriander and cinnamon and cook for 5 minutes more. 2 Remove from heat and set aside.
Brown the chicken in batches in the remaining 3 tablespoons oil in a large skillet just until cooked through.
Add the chicken, tomatoes with the puree, white beans and beer to the pot with the onion, garlic and peppers
and stir to combine. Simmer over medium heat for 15 minutes. Stir in the chocolate and season to taste with
salt. Serve immediately. Pass the sour cream, Cheddar cheese, scallions, and avocado in separate small bowls.
Chili Con Carne
Recipe adapted from The New Best Recipes Cookbook. No infringement intended.
Serves 6 to 8
3 tablespoons Ancho chili powder
3 tablespoons New Mexico chili powder
3 tablespoons cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes and
2 teaspoons dried oregano, preferably Mexican
7 ½ cups water
4 pounds beef chuck roast, trimmed and cut into 1-inch cubes
8 ounces diced pancetta
1 medium onion, minced
5 medium garlic cloves, minced or pressed through a garlic press
4-5 small jalapeno chilies, stemmed, seeded and minced
1 cup canned crushed tomatoes or plain tomato sauce
2-15 ounce cans black beans, drained and rinsed
2 15 ounce kidney beans, drained and rinsed
2 tablespoons juice from 1 lime
5 tablespoons Masa Harina or 3 tablespoons cornstarch
Ground black pepper
Mix the chili powders, cumin and oregano in a small bowl and stir in ½ cup water to form a thick paste; set
aside. Toss the beef cubes with 2 teaspoons salt and set aside.
Cook the pancetta in a large heavy duty pot over medium-low heat until the fat is rendered and the pancetta is
crisp, about 8-10 minutes. Remove the pancetta with a slotted spoon to a paper towel-lined plate; pour out all
but 2 teaspoons of the fat in the pan and increase the heat to medium-high. Add the meat in batches and sauté
each batch about 5 minutes per batch, adding a little bit of olive oil with each batch to the pot. Set the browned
meat aside.
Reduce the heat to medium and add 2 tablespoons olive oil to the now empty pot. Add the onion and sauté until
softened, 5 to 6 minutes. Add the garlic and jalapeno chilies and sauté until fragrant, about 1 minute. Add the
chili powder mixture and sauté until fragrant, 2 to 3 minutes. Add the reserved pancetta and browned meat,
crushed tomatoes, beans, lime juice and remaining 7 cups of water. Bring to a simmer until the meat is tender
and the juices are dark, rich and starting to thicken—about 2 hours.
Mix the Masa Harina with ¾ cup of water (or the cornstarch with 3 tablespoons water) in a small bowl to form a
smooth paste. Increase the heat to medium, stir in the paste, and simmer until thickened 5 to 10 minutes.
Adjust the seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best
flavor, cool slightly, cover and refrigerate overnight or for up to 5 days. Reheat before serving.