Tuesday, October 20, 2009
Whaddya got for me with pomegranates? Let's make something gorgeous. Speaking of which, have a gorgeous post to get around to one of these days...using fall Maine apples and a certain ice cream maker...
Monday, October 19, 2009
Wednesday, October 7, 2009
My sister and brother-in-law came for a visit this past weekend, so we decided to venture out to the Brooklyn Botanic Garden's Chile Pepper Fiesta. I'm so glad we did. Despite the occasional (but torrential) downpour, we had a great time tasting different chocolate/chili combinations, drinking beer, and, well, eating chili!
All that chili eating made me wonder if I ever shared my favorite chili recipe with you. It's super yummy and freezes beautifully. I strongly encourage you and A to make up a batch and freeze it in preparation for the cold - er - chilly days ahead.
- 1T vegetable oil
- 2 medium onions, chopped
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 1/2 pounds lean ground turkey
- 1/4 cup chili powder
- 2 bay leaves
- 1+ T unsweetened cocoa powder
- 1 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 28-ounce can whole tomatoes
- 3 cups broth (I use chicken, but beef would probably work better)
- 1 8-ounce can tomato sauce
- 3 15-ounce cans cannellini beans, rinsed, drained
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender. Stir in oregano and cumin. Increase heat to medium-high. Add turkey and stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add beans to chili and simmer about 10 minutes longer. Discard bay leaves. Serve with cilantro and sour cream.