Thursday, November 1, 2012

Buffalo Turkey Chili

Let's talk turkey.

Afterall, it is officially November.  The month that just so happens to center around a big, fat turkey.  The month where the hustle and bustle begin.  The month where maybe, just mayyyybe, the cold weather will finally set in (yea, it's 90 here today).  The month where Christmas trees will go up, pies will be made, and holiday travel plans will be arranged.'s gonna be a busy month.

So in the midst of all that craziness, tuck this recipe away in your arsenal to pull out for a quick, easy, and delicious meal on a cold and busy night.  Ok that last sentence didn't do this chili justice.  Let me tell you just how good this chili is.  It is sooo good, that while eating it for dinner, Nathan actually stopped mid-bite to say "wow, this is good".  This NEVER happens people.  The majority of the time while eating dinner I will eventually prompt "how is it?" for fear that he is simply avoiding commenting on what he deems to be a disgusting meal and secretly forcing it down his throat.  So to get a non-prompted, mid-bite compliment is earth shattering.  (p.s. he also text me the next day at work asking if we had any leftover.  Big. Fat. No.  We polished that sucker off.)

Buffalo Turkey Chili

Serves 2 (easily doubled)

1/2 pound ground turkey
1/2 tablespoon oil
1/2 onion, diced
1/4 cup celery, sliced
1/4 cup carrots, diced
1 clove garlic, chopped
1/2 teaspoon cumin
1/2 cup beer or chicken broth
1/2 (15 ounce) can diced tomatoes
1/2 teaspoon paprika
1/4 teaspoon oregano
Pinch cayenne
1/4 cup hot sauce (or to taste)
Salt and pepper to taste
Crumbled blue cheese. cheddar cheese, and cilantro, for topping

Cook the turkey in a large pan over medium heat and set aside.  Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.  Add the garlic and cumin and cook until fragrant, about a minute.  Add the beer or broth and deglaze the pan.  Add turkey, tomatoes, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.  Serve topped with crumbled blue cheese, cheddar, and cilantro to taste.

Adapted from Closet Cooking.

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