Friday, February 4, 2011

Chili Weather

It has been more than a little bit chilly's been downright cold. Although we haven't had the blizzards and below-zero temperatures like other parts of the country, it's been cold enough here in Austin. Cold enough to bring a bit of snow, cancel school for a day, and work up a hankering for some belly-warming food.

A bowl (or maybe two) of this chili was just the kind of cozy meal I needed. It was one tasty (and mostly nutritious) chili, courtesy of the hubs.

He started by browning the turkey and turkey sausage (about a pound and a half of turkey and a pound of sausage). Then he drained it and used the same pan to sautee 2 chopped onions, 3 cloves of chopped garlic, 3 poblanos (roughly chopped), and 3 jalepenos (with seeds and ribs if you like it hotter; without if not). He tossed in a good amount of cumin along with some chili powder, oregano, smoked paprika, and cayenne, salt and pepper.

Then, he added 2 cans of drained white beans (canellini or Great Nothern), a small jar of drained roasted red peppers and the drained meat. He squeezed in the juice of 2 limes, a handful of chopped cilantro, and a quart of chicken stock. He covered it, brought it to a boil and then dropped it down to a simmer for about an hour. After everything had softened and the flavors had melded together, Ryan made a little roux to thicken the chili and simmered it for another 30 minutes.

The soup had the perfect warmth, both temperature and spice wise. A dollop of sour cream, chopped cilantro, diced tomatoes, and grated cheese were the perfect complements to the smoky cumin and the spice of the jalepenos.

With this bowl of balanced deliciousness, suddenly it doesn't seem so cold. What keeps you toasty on these cold winter days?

Happy Searching,


  1. I KNEW you were going to say something about those...well, I suppose you could omit them. ;-)

  2. Chili without beans is a hot dog topping. Nothing more.


Related Posts with Thumbnails