My slow-cooking turkey chili recipe. Takes all day to make, but it’s worth it!

Ingredients

• 1/4 Cup Butter
• 1 Large White Onion (Diced)
• 1-2 Strips of Bacon (Diced)
• 2.5 lbs. Ground Turkey
• 1-2 Tbsp. Tomato Paste
• 1 28oz. Can of Diced Tomatoes
• 1 28oz. Can of Diced Jalapenos
• 1 16oz. Bottle of Amber Ale
• 2 Cups Chicken Broth
• 1/4 Cup Apple Cide Vinegar
• 2 Cups Dried Beans

Spice Mix

• 1 Tbsp. Garlic
• 1/2 Cup Chili Powder
• 1/4 Cup Cumin
• 2 Tsp. Ceyenne Pepper
• 1 Tbsp. Paprika
• 1 Tbsp. Oregano
• 2 Tbsp. Brown Sugar
• Salt/Pepper to Taste

Directions

Soak beans overnight then drain.

Melt butter in a large soup pot along with diced bacon over medium-high heat. Add diced onion and saute for five minutes. Add Ground turkey and cook, turning frequently, until browned. Add tomato paste, dice tomatoes, dice jalapenos, amber ale, chicken broth and vinegar. Turn to high. Add spice mixture, adjusting to taste. When pot begins to boil, add dried beans and turn down to low. Simmer four hours.

Serve over baked potatoes with a generous helping of cheddar cheese and sour cream or just eat plain.

The Japanese “hot pot” is a very healthy and romantic meal to share through the winter months. These dishes are heavy on the leafy greens, mushrooms, tubers, tofu, fish, and mussels and low on the creams and fats of western fair. However, their signature is the savory broth of dashi, soy sauce, mirin, and sake. The recipe this time:

The Broth

• 4 cups Water 1 tsp. Instant Dashi Stock
• 6” Dried Kombu
• 1/2 cup Mirin
• 1/2 cup Mushroom-flavored Soy Sauce
• 1 cup Sake  

The Vegetables

• 1/2 lb. Firm Tofu
• 1/2 lb. Bok Choy Leaves
• 1/4 lb. White Mushrooms
• 1/4 lb. Shitake Mushrooms
• 1/4 lb. Beech Mushrooms Enoki Mushrooms
• 1/4 lb. Spinach Leaves  

The Topper

• Dried Red Pepper Seeds
• Mustard Powder
• Poppy Seeds
• Sesame Seeds  

Instructions

In a large cooking pot prepare the sauce the night prior and let sit overnight. Remove the kombu strip from the broth and set the pot on a burner at medium-high heat. Cut vegetables into bit-sized pieces and add the tofu and bok choy leaves to the broth then bring to a boil covered. After five minutes add the assorted mushrooms, cover, and bring to a boil again for another five minutes. Lastly, add the spinach leaves and spices, remove from heat and cover. To give the spinach time to steam, let stand for five minutes. Enjoy!