Turkey Chili (original recipe here, my version below.)
1 tablespoon olive oil
1 pound ground turkey (93% lean)
1 medium onion, chopped
2 jalapeno peppers, chopped (optional)
4 teaspoons chili powder
1 tablespoon ground cumin
1 – 2 teaspoons pepper flakes (optional)
1/2 teaspoon salt
1/8 teaspoon black pepper (optional)
1 can (28-ounce) whole tomatoes in juice, chopped
1 can (15 ounce) red kidney beans, rinsed and drained
Directions:
In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 teaspoon salt, and cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon. Add onion and jalapeno peppers and cook 4 minutes. Stir in chili powder, cumin, pepper flakes and black pepper; cook 1 minute.
Add tomatoes with their juice and beans; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and serve with beer bread below.
Beer Bread (original recipe found on Ezra Pound Cake.)
Makes 1 loaf
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 bottle (12 ounces) beer
1/2 cup (1 stick) unsalted butter, melted (Note: Feel free to reduce to 1/4 cup.)
Directions:
Preheat the oven to 350 degrees F. Grease a 9-x-5-x-3-inch loaf pan.
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
Using a wooden spoon, stir the beer into the dry ingredients until just mixed.
Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Slide a baking sheet onto a lower rack to catch any butter that might overflow from the loaf pan.
Bake for 50 to 60 minutes, until golden brown. Serve immediately.
This beer bread is amazing! I have never eaten nor made beer bread and I’m baffled by how easy yet how delicious this bread is. It only has six ingredients and it rises nicely in the oven. I used about 3/4 cup of melted butter to coat both the top and bottom of the pan and next time I will probably use a 1/4 cup as the recipe suggests.
Take a look at the bottom of the loaf. It’s so buttery and crunchy.
Well there you have it folks. A pretty tasty, easy, and relatively inexpensive meal. The chili makes about 6 cups so there is always leftovers at my house (which is fine with me because this chili tastes even better reheated!) And the beer bread tastes the best right out of the oven but it’s still pretty good as leftovers. I wrapped the bread in saran wrap and refrigerated it.
I was thinking of good toppings for this beer bread and for some reason apple butter kept coming to mind. You can always put butter on your slice but the bread is already moist and has butter on top and bottom that you can eat and enjoy it as is.
So this brings me to ask you: what kind of toppings do you like to put on your beer bread and chili? Maybe some beer butter and beer jam? Drizzles of beer honey? Or maybe the only side you need is a nice bottle of beer? (me too.)
Share your thoughts below.
M elissa
The Modest Kitchen 