NORMA WRENN
1 cup dried pinto beans (5 oz) picked ove, r and rinsed
2 large ancho chiles
1 large guajillo chile
1/4 cup + 2 t olive oil
2 1/2 lb skinless, boneless turkey
1 leg meat-3 two-lb whole legs cut in, to 3/4 cubes
1 salt/freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, minced
1 tbsp ground cumin
2 tsp madras curry powder
2 tsp fresh thyme, coarsely chop
1 <or>
1 tsp dried thyme
1/2 tsp cinnamon
1 pinch ground nutmeg
1 qt chicken stock or canned low
1 sodium broth
1 large tomato, peeled; seeded coarsely c
1 cup canned italian peeled
1 tomatoes, drained; coarsely chopped
6 oz tomato paste
1 tbsp sugar
2 bay leaves
1 large green bell pepper, cut in 3/4 dice
1 large yellow or red bell pepper cut into, 3/4-inch dice
1/2 cup fresh cilantro, finely chop
1 small red onion, finely chop
1 cornbread for serving
A Recipe for
Turkey & Pinto Bean Chili
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This Recipe for Turkey & Pinto Bean Chili is one of thousands in the Recipes-to-go Bean Cookbook.
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
If you enjoy this Turkey & Pinto Bean Chili Recipe - you should enjoy the recipe collections you can find on the websites below:
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This is a recipe for Turkey & Pinto Bean Chili from the recipe cookbook of Recipes-to-go (Bean)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Place the pinto beans in a medium saucepan and add 6 cups of water.
Bring to a boil over moderately high heat and boil for 3 minutes.
Remove from the heat and let stand for 1 hour.
In a medium bowl, soak the ancho and guajillo chiles in 3 cups of hot
water until softened, about 20 minutes. Pour off the soaking liquid,
reserving 1-1/2 cups. Stem and seed the chilies and transfer them to
a food processor or blender with the reserved soaking liquid. Puree
until smooth. Pass the puree through a fine strainer into a small
bowl.
Heat 3 tablespoons of the oil in a large enameled cast-iron casserole.
Season the turkey with salt and pepper. Add some of the meat to the
casserole in a single layer and cook over moderately high heat until
well browned all over, about 4 minutes. Transfer the cooked turkey
to a large plate and brown the remaining meat in batches.
Heat 1 more tablespoon of the olive oil in the casserole. Add the
onion and garlic and cook over moderate heat, stirring occasionally,
until translucent, about 3 minutes. Add the cumin, curry, thyme,
cinnamon and nutmeg and cook, stirring, until fragrant, 1 to 2
minutes. Add the chicken stock and bring to a boil over moderately
high heat. Boil until reduced by 1/4, about 6 minutes.
Return the turkey to the casserole and add the pureed chiles, chopped
tomato, tomato paste, sugar and bay leave. Bring to a boil over
moderately high heat. Lower the theat and simmer until the turkey is
tender, about 1 hour. Discard the bay leaves.
Meanwhile, drain the pinto beans and return them to the pan. Add 6
more cups of water and bring to a boil over moderately high heat.
Lower the heat, cover partially and simmer until tender, about 1
hour. Drain the beans and add them to the chili.
Heat the remaining 2 tablespoons olive oil in a large skillet until
almost smoking. Add the green and yellow bell peppers and cook over
moderately high heat, stirring, until browned, about 3 minutes.
Transfer to paper towels to drain, then stir them into the chili.
Stir in half the cilantro into the chili and season with salt. Spoon
the chili into bowls. Garnish with the red onion and the remaiing
cilantro and serve with corn bread.
Source: Food & Wine 3/94
Serves: 6
Turkey & Pinto Bean Chili Recipe brought to you by Recipes To-Go