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Friday, February 3

Turkey & pinto bean chili

Olive oil, extra-virgin
¼ cup
Turkey, ground
3 pounds
Onion, medium, ½-inch dice
Garlic, minced
3 cloves
Chile powder
1 ½ tablespoons
Cumin, ground
1 teaspoon
Oregano, dried, ground
1 teaspoon
Chipotle powder
¾ teaspoon
Carrot, large, ¼-inch dice
Bell pepper, red, ½-inch dice
Tomato puree
28 ounces
Pinto beans, drained
45 ounces
¾ cup
Chicken stock
1 cup
Cider vinegar
1 tablespoon
Thyme, chopped
1 teaspoon

Black pepper, freshly ground

Chives, chopped
  1. In a large Dutch oven, heat 1 tablespoon of oil until shimmering.
  2. Add half of the turkey, and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes.
  3. Stir and cook until no pink remains, about 2 minutes longer.
  4. Transfer the cooked turkey to a bowl, and repeat with 1 more tablespoon of oil and the remaining turkey.
  5. Add the remaining 2 tablespoons of oil, and the onion to the pot.
  6. Cook over moderate heat until softened, about 5 minutes.
  7. Add garlic, chile powder, cumin, oregano, and chipotle powder, and cook, stirring, until fragrant, about 2 minutes.
  8. Return the turkey to the pot; stir in the carrot, bell pepper, tomato puree, beans, and lager, and bring to a boil.
  9. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
  10. Add thyme, season with salt and pepper, and serve, garnished with chives.
Recipe by Art Smith, published in the Feb 2012 Food & Wine.

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