A delicious snack for any time!
1 tablespoon canola oil
1 yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 pound ground turkey
1 (28-ounce) can plum tomatoes
3 cups chicken stock (recipe below) or low-sodium store-bought chicken stock, plus more as needed
1 tablespoon unsweetened cocoa powder
1 and 1/2 cups cooked white beans, or 1 (12-ounce) can, drained and rinsed
1 and 1/2 cups cooked kidney beans, or 1 (12-ounce) can, drained and rinsed
4 Spanish onions, halved
4 large carrots, peeled and coarsely chopped
2 celery stalks, cut into large dice
5 garlic cloves
5 pounds chicken bones
1 tablespoon whole black peppercorns
2 bay leaves
6 fresh thyme sprigs
15 fresh parsley stems
1 (12-ounce) bag tortilla chips
1 and 1/2 cups cheddar cheese (grated, to serve)
1 cup sour cream (to serve)
1 recipe Fast Guacamole (to serve, recipe below)
1/2 cup scallions (root end removed, thinly sliced on the bias)
pickled jalapenos (to serve, recipe below)
4 ripe avocados
1/4 cup lime juice (2-3 limes)
1/4 cup cilantro leaves, chopped
1/4 cup red onion, diced
1/4 teaspoon Kosher salt
1/4 teaspoon cayenne
6 jalapenos (sliced into 1/4-inch rounds)
2 cups white vinegar
1 teaspoon granulated sugar
1/2 teaspoon red chili flakes
8-10 black peppercorns
1 teaspoon coriander seeds
1 teaspoon Kosher salt
For the Turkey Chili: 1. Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and a pinch of kosher salt and saute, stirring with a wooden spoon, for about 2 minutes, or until translucent. Add the garlic and bell pepper and saute for 1 minute. Add the chili powder, cumin, and cayenne and cook for at least 1 minute so that they bloom.
2. Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.
3. Add the turkey, and switch tools from a wooden spoon to a whisk. Cook the turkey, breaking up any large chunks with the whisk as you cook, for 5 minutes, or until browned.
4. Add the tomatoes, 3 cups of the stock, and the cocoa powder and bring to a simmer, whisking to make sure the cocoa powder is thoroughly dissolved and combined. Add the beans and bring the chili to a simmer.
5. Cover the pot with a lid or foil and cook the chili for 1 hour. Taste the chili after 1 hour and adjust the seasoning. If the chili is too thick for your liking, add a bit more chicken stock.
For the Chicken Stock: 1. Combine all the ingredients in a 5-gallon stockpot with 1 1/2 gallons water. Make sure that the ingredients are covered with water.
2. Bring to a boil over high heat, uncovered, and use a ladle to skim off and discard any impurities that rise to the surface.
3. Turn the heat down so that the stock gently simmers and keep the stock at a simmer for 5 hours.
4. Strain the stock through a fine-mesh strainer, reserving the liquid and discarding the solids.
5. Portion the stock into workable units, as small or as large as you need for your cooking. For example, to add a flavor punch to simple rice or quinoa dishes, freeze individual portions in ice cube trays. Or for larger applications such as soup or risotto, store the stock in quart containers in the fridge or freezer, depending on when you will use it.
To assemble: Preheat the oven to 350ºF.
On a baking sheet, spread a layer of chips to cover the entire sheet tray. Place in oven and warm through, about 1-2 minutes. Remove from heat and transfer to platter. Ladle turkey chili over the top of the chips. Serve with cheddar cheese, sour cream, guacamole, scallions, and pickled jalapenos.
For the Fast Guacamole: 1. Cut the avocados in half lengthwise, around the pit. Cut each half in half again and throw out the pits. Either peel the skin away from the flesh or use a large spoon to scoop it out. Dice the avocado flesh and transfer it to a large bowl.
2. Add the remaining ingredients and smash the mixture together with a potato masher, heavy wire whisk, or fork. Once the ingredients have broken down, ditch the masher and stir with a spoon.
Taste and adjust seasoning as you like it. Add more cayenne, lime or cilantro-customize it to your own tastes!
For the Pickled Jalapenos: In a large heatproof bowl, add jalapenos. In a large saucepan, over medium-high heat, add white vinegar, sugar, red chili flakes, black peppercorns, coriander seeds and salt. Bring to a boil and remove from heat. Pour mixture over jalapenos and allow to come to room temperature. Strain and serve.
Tip: Use the pickling liquid for a spicy chicken brine!