My slow-cooking turkey chili recipe. Takes all day to make, but it’s worth it!
- 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
- 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
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
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:
- 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
- 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
- Dried Red Pepper Seeds
- Mustard Powder
- Poppy Seeds
- Sesame Seeds
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!