The Best Classic Chili Recipe

Part 2 of my chili recipe series. This one is so easy and quick to make! Perfect for game day or any another day!

 

 

 

Get recipe here.

Smokey and Sweet Turkey Chili

Great Super Bowl recipe!

 

Great weeknight recipe! Quick, easy, and delicious! It was adapted from Katie Webster’s cookbook, Maple. I did modify a couple of things. The recipe called for adding 3 tablespoons of chili powder, I only added 2, and I omitted ground chipotle. It depends how much heat you like.  I topped it off with shredded cheese but, you can also add avocado, cilantro and toasted pepitas or anything you like.

 

Smoky and Sweet Turkey Chili

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound lean ground turkey
  • 1 large Spanish onion, diced
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 4 1/2 teaspoons red wine vinegar
  • 1 cup water
  • 1 28-ounce can crushed roasted crushed tomatoes
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1/3 cup dark pure maple syrup

 

Directions

  1. Heat 1 tablespoon of oil in a large heavy-bottom soup pot over high heat. Add the turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer to a plate and set aside.
  2. Return pot to medium-high heat and add remaining oil. Add onion, garlic and salt. Cook, stirring often for about 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and cook stirring for 30 to 90 seconds, until the spices are fragrant and starting to toast and darken slightly.
  4. Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits from the bottom.
  6. Add the tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase  heat to high and bring to a simmer. Reduce the heat to a gentle simmer and cook stirring occasionally, for 10 to 14 minutes till onions and turkey are tender.

 

 

Leek, Potato and Bacon Soup

Great soup for a cold winter day! Delicious with simple ingredients. Adapted from Bistro Cooking by Patricia Wells.

Leek and Potato Soup

  • Servings: 6 to 8
  • Difficulty: easy
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Ingredients

  • 5 pounds leeks
  • 2 tablespoon olive oil
  • 8 ounces of slab bacon, cubed
  • 2 pounds boiling potatoes , peeled and cubed
  • salt and pepper to taste

 

Directions

  1. Trim off the roughest green portion of the leeks and discard. Rinse well. then dry, slice both white and green part into thin slices.
  2. In  a large stockpot, heat the oil over medium-high heat, add the bacon, reduce the heat, and brown thoroughly. Add the leeks and the potatoes and toss and coat with the bacon fat. Cook until the leeks are wilted and softened.
  3. Add 2 quarts of cold water and salt. Cover and simmer for 45 minutes. Turn off the heat and let sit for an hour, to mingle all the flavors.
  4. To serve, bring the soup back to a simmer.

 

Okra with Plantain (Quimbombo’)

Quimbombo, a dish I remember seeing at the kitchen table many times. My mother assisted me by making the plantain balls. She recalled that it was a stew that was made with whatever was on hand. Here I used the recipe below as a reference, but the rest is  from my family to yours.

Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre

 

 

Okra with Plantain

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 2 large half-ripe plantains
  • salt
  • 2 tablespoons vegetable oil
  • 2 cubanelles peppers, finely chopped
  • 3 cloves garlic, finely chopped
  •  1 medium red onion, finely chopped
  • 2 medium tomatoes, diced
  • 2 chorizo links, sliced into 1/8 inch rounds
  • 1 cup ham, cubed
  • 2 cups sliced okra
  • 1 tablespoon lime juice
  • 1 to 2 cups chicken stock
  • 1/4 cup dry white wine

 

Directions

  1. Peel and cut the plantain into pieces. Set in a pot with lightly salted boiling water. Boil till soften, about 12 minutes. drain and when cool enough to handle, mash it up, add 1/2 teaspoon of salt, and roll into balls about 1 1/4 inch in diameter. Set the dumplings aside.
  2. In a large frying pan, heat the oil over medium-high heat. Add the peppers, garlic, and onion. Cook till fragrant, about 2 minutes. Add the tomatoes, and cook stirring regularly for about another 2 minutes. Stir in the chorizo, ham and okra. Add the lime juiced stir over medium heat for about 5 minutes. Add the chicken stock and wine, lower the heat and cover. Cook for about 25 to 30 minutes. Add the dumplings gently stirring for a few minutes till heated through.

 

Smoky and Sweet Turkey Chili

Great weeknight recipe! Quick, easy, and delicious! It was adapted from Katie Webster’s cookbook, Maple. I did modify a couple of things. The recipe called for adding 3 tablespoons of chili powder, I only added 2, and I omitted ground chipotle. It depends how much heat you like.  I topped it off with shredded cheese but, you can also add avocado, cilantro and toasted pepitas or anything you like.

 

Smoky and Sweet Turkey Chili

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0686

 

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound lean ground turkey
  • 1 large Spanish onion, diced
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 4 1/2 teaspoons red wine vinegar
  • 1 cup water
  • 1 28-ounce can crushed roasted crushed tomatoes
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1/3 cup dark pure maple syrup

 

Directions

  1. Heat 1 tablespoon of oil in a large heavy-bottom soup pot over high heat. Add the turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer to a plate and set aside.
  2. Return pot to medium-high heat and add remaining oil. Add onion, garlic and salt. Cook, stirring often for about 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and cook stirring for 30 to 90 seconds, until the spices are fragrant and starting to toast and darken slightly.
  4. Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits from the bottom.
  6. Add the tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase  heat to high and bring to a simmer. Reduce the heat to a gentle simmer and cook stirring occasionally, for 10 to 14 minutes till onions and turkey are tender.

 

 

Fish Chowder from Fundy, New Brunswick, Canada

Found this great little cookbook while visiting New Brunswick, Canada this month. We got the chance to have lunch in the quaint coastal town of Fundy, known for the fish chowder.  I believe this may be the recipe. It is absolutely delicious! The directions does state to put all the ingredients together at the same time however, I cooked the onions and vegetables  first before putting in the fish.

Adapted from Flavors of New Brunswick from Karen Powell.

 

Fundy Fish Chowder

  • Servings: 4 to 6
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Ingredients

  • 2 pounds while fish, cubed
  • 1/2 pounds salmon, cubed
  • 1 cup baby clams, canned with juice
  • 1 cup baby shrimp, canned or fresh
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 2 cups evaporated milk
  • 2 cups potatoes, peeled and cubed
  • 1/2 cup red pepper,  minced
  • 1/2 cup mushrooms, minced
  • 1 cup celery, minced
  • 1/2 cup onion, minced
  • 1/2 cup carrots, peeled and diced
  • 1/8 cup bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried dill

 

Directions

Place all ingredients in a deep pot. Simmer over low heat for about an hour, stirring often.

 

 

Olla Gitana (Gypsy Pot)

This winter squash, potato, pear and chickpea stew was even better the next day. You might have to cook the chickpeas a little longer and I would taste for salt. It didn’t say to add salt to the stew in the recipe but, I thought it needed it. It is a wonderful protein-rich, and no meat stew. Adapted from Rustic Spanish by Paul Richardson.

 

Olla Gitana (Gypsy Pot)

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 pound dried chickpeas, soaked overnight
  • 1 bay leaf
  • 1 pound potatoes, peeled and coarsely chopped
  • 12 oz butternut squash or pumpkin, peeled and coarsely chopped
  • 3-4 ripe pears, peeled, cored and coarsely chopped
  • 12 oz romano beans or any other green beans, cut into 2-inch pieces

For the sofrito: 

  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, peeled and finely chopped
  • 1 teaspoon cumin seed, ground in a mortar and pestle
  • salt to taste
  • 1 teaspoon pimenton (Spanish smoked pepper)
  • 1 handful fresh mint leaves

 

Directions

  1. Drain the chickpeas. In a stockpot, combine the chickpeas, 3 quarts of cold water and the bay leaf and bring to a boil. Reduce the heat to a medium-low and simmer for 45 minutes until the chickpeas are tender.
  2. Add the potatoes and squash and cook another 15 minutes.
  3. Add the pears and green beans and cook till tender, 4-6 more minutes.
  4. Meanwhile make the sofrito. In a frying pan, heat the oil over medium heat. Add the onions and saute for about 3 minutes. Add the garlic and saute for 1 more minutes. Add the tomato, cumin, 1 teaspoon of salt and the pimenton. Mix well, lower the heat and cook for another few minutes. Add the sofrito to the soup.
  5. Simmer gently, stirring occasionally, until the flavors have mingled and the chickpeas are completely soft. Salt to taste.
  6. Remove from heat and cover. Let it sit for about 10 minutes. Stir in the mint leaves and serve.

 

 

 

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