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Turkey Chili >> Friday, September 3, 2010 Once again, my trusty America's Test Kitchen cookbook has come to the rescue! Oh. my. word. This was SO good. SoooooOOOOOoooo good. There's just nothing else I can say, really. It's perfection. Serve with cornbread for a really easy, filling, tasty meal! This chili can be cooked ahead of time and refrigerated for up to 3 days. Or you can freeze it for up to a month. Reheat over low heat, adding additional water or broth as needed for the right consistency. Ingredients: 2 onions, minced (just use 1 if you have a larger onion) 1 red bell pepper, chopped 6 cloves garlic, minced 1/4 cup chili powder 1 tablespoon cumin 2 teaspoons coriander 1/2 to 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1/4 to 1/2 teaspoon cayenne pepper 1 tablespoon vegetable oil salt 2 pounds ground turkey (I used 85/15, but use whatever you have) 2 15.5 ounce cans kidney beans, rinsed 1 28 ounce can diced tomatoes, UNdrained 1 28 ounce can crushed tomatoes 2 cups low-sodium chicken broth Toppings: cilantro lime juice shredded cheddar cheese avocado fresh diced tomatoes sliced green onion Combine the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne, oil, and 1/2 teaspoon salt in a large pot or Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables have softened, about 12 minutes. Uncover and increase the heat to medium-high. Stir in the turkey, breaking it up with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in the beans, diced tomatoes, crushed tomatoes, broth, and 1 teaspoon salt. Bring to a simmer, and cook, uncovered, until the chili has begun to thicken, about 1 hour. Ladle into bowls, and top with your choice of toppings. ENJOY!
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Albondigas Albondigas je meksička juha s mesnim okruglicama. Sastojci: 450 g mljevene junetine 4 jaja 1/4 malog crvenog luka, usitnjenog 4 žlice nasjeckanog korijandra 1 žlica origana 1 žličica soli 1/2 žličice usitnjenog kumina 1/2 žličice svježe smljevenog papra 7 šalica juneće juhe 1 konzerva rajčice 2 žličice šećera 1 žličica crvene paprike 2 mrkve, nasjeckane 2 celera, pažljivo nasjeckana 1 nasjeckani luk 1 list lovora Priprema: U zdjeli izmiješajte junetinu, jaja, luk, korijandar, origano, sol, kumin i papar. Pokrijte i ostavite u hladnjaku 1 sat. U lonac ulijte juhu, dodajte rajčicu, šećer, crvenu papriku, mrkvu, celer, luk i lovorov list i lagano miješajte drvenom kuhačom. Pustite da prokuha pa smanjite tako da lagano vrije. Izvadite meso iz hladnjaka i formirajte male loptice. Polako ubacite u lonac s juhom, poklopite. Pustite da lagano kuha dok se povrće ne smekša, kojih 20 minuta. Izvadite lovorov list. Probajte juhu i ako je potrebno dodajte začine. Odmah poslužite. Pretplati se na: Objavi komentare (Atom)