Summer Grilltastica 2009: Chili Time

In this installment:

South of the Border Kitchen Sink Chili

While I have mastered one of the most excellent red meat chili recipes of all time (maybe one day, after you complete your samurai sword training, I will teach you), this alternative was created one magical night when a package of ground turkey unexpectedly found its ultimate destiny…

Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Diced Large White Onion
  • 1 Cup Diced Yellow Pepper
  • 3 Finely Chopped Garlic Cloves
  • 1.3 lbs Ground Turkey
  • 1 Can Del Monte Petite Diced Tomatoes
  • 1 Packet “Chili Mix”
  • Ground Cumin
  • Chili Powder
  • 1/2 Cup Roasted Pepper Sesame Sauce (Stonewall Kitchen)
  • 1 Bottle Weyerbacher Blanche Beer
  • 1 Package Frozen Corn
  • 1/2 Can Red Kidney Beans
  • Frank’s Red Hot Sauce
  • Tabasco Sauce
  • 1 Package Uncle Ben’s Ready Rice
  • Sargento Four Cheese Mexican Mix
  • Sour Cream
  • Chopped Fresh Cilantro

First thing’s first: in my home, if you’re worth your salt, you can’t cook a good Chili unless you are listening to the Time Life Classic Country Box Set, or the songs contained therein. End of story. There’s just something about blending the ingredients and smelling the simmering salaciousness whilst singing along with Roger Miller’s “Dang Me” that perfects the process…

Roses are red and violets are purple
Sugar is sweet and so is maple surple
I was the seventh out of seven sons
My pappy was a pistol
I’m a son of a gun.

Mmmm… surple.

Anywho, start out by sautéing the garlic, onion and pepper in the olive oil for about five minutes in a sizable skillet, then add the ground turkey. After the turkey is browned, add the diced tomatoes, chili mix (any will do), cumin, chili powder, beans, Red Hot and Tabasco.

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While these ingredients (minus ground turkey) are often standards in my chili creations, I decided to go all kitchen sink on this one and try out some new things. I received some lovely sauce/marinades from my Special Lady Friend for Christmas and decided that the red pepper sauce would get a chance to go into the game (that may be the only sports metaphor you’ll ever hear from me). And the corn, well, c’mon people, it’s nearly impossible to go wrong with corn. It’s a damn fine food product. But aside from the flavor and juicy crunch it adds to the chili, I have to say that the bright color may have been its best contribution.

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I’ve used beer before, but never the exquisite Weyerbacher Blanche. A delicious beer and one of my favorites as a newly-dubbed “real” beer lover (a novice indeed, but an eager pupil), I felt confident that its citrus and spice would be a welcome compliment.

At this point in my mad scientist chili concoction, I stirred the mixture into a vibrant red and yellow lava, sampled it and balanced the ingredients accordingly, and simmered it to a bubbling conclusion as Jim Reeves crooned at his woman to put her sweet lips a little closer to the phone. Welcome to my world Jim.

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I was very happy with the final results, and felt the need to gussy it up by serving it on a bed of rice with a dollop of sour cream, shredded cheese and some sprigs of fresh cilantro.

With a bottle of Weyerbacher, this chili made on hell of a meal. She weren’t that fancy, but she sure hit the spot boyItellyouwhat.

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Dang me!

23 skidooed by on June 18th, 2009
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