I’ve never met you, but you are a culinary genius. When I read your quote, (“Turkey and white-bean chili with no tomatoes may sound unorthodox, but mine is destined to become a classic”), I’ll admit I thought you sounded a touch impudent. But that was before I made your chili. I have never (ever) before sat down to a bowl of chili and with every bite proclaimed: “This is sooo good! Oh, this is really good.”
I loved your chili. Loved it. I made it on a damp, cold evening, and it was incredibly perfect. After scooping the last bit out of the pot, I decided that whenever we have a guest, I’m making your chili. It’s true. So if you decide to visit, you can be sure I’ll be serving your classic.
Your biggest chili fan
P.S. I made your chili again for the holidays. Win!
From everyday foodServes 6
Active Time 45 min
Total Time 1 hr 20 min
You will need...
3 Tbsp vegetable oil
1 large white onion, chopped
3 garlic cloves, minced
1 to 2 serrano chiles, seeded and minced (I used one since cooking for a kid)
4 teaspoons chopped fresh rosemary leaves
1 1/2 tsps ground cumin
1 tsp dried oregano (preferably Mexican, but not necessary)
1/4 tsp cayenne pepper
1 lb. ground white meat turkey or chicken
5 cups chicken or veggie broth
1 can (~15.5 oz) cannellini beans, rinsed and drained
1 can (~15 oz) white hominy, rinsed and drained
3 Tbsp cornmeal
Sliced Radishes, Sliced Scallions, Sour Cream
1) In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook until softened ~ 8 mins.
|Serrano chili, garlic and rosemary.|
|Onion and spices softening and "fragrant-ing"|
|With ground turkey or chicken|
|Beans, hominy, broth|
|Get it all in the pot!|
|Cornmeal! Last step!|
|Top with sour cream, (and radishes and scallions if you like!).|