Turkey Chili II

  1. 1/4 cup olive oil
    3 pounds raw ground turkey
    6 tablespoons chili powder
    3 teaspoons salt, or to taste
    10 cloves garlic, peeled and minced
    1 1/2 teaspoons ground cumin
    1 teaspoon ground marjoram
  2. 1 teaspoon ground red pepper
    1/2 teaspoon ground black pepper
    1 tablespoon granulated sugar
    1 tablespoon unsweetened cocoa powder
    3 tablespoons ground paprika
    4 tablespoons all-purpose flour
    7 tablespoons cornmeal
    Cooked pinto or kidney beans (optional)
  1. Heat olive oil in a 6-quart pot. Add ground turkey; sear over high heat. Stir until meat is gray, not brown.
  2. Add 1 quart water. Bring to a boil and simmer for 1 hour; skim off fat.
  3. Add chili powder, salt, garlic, cumin, marjoram, red pepper, black pepper, sugar, cocoa powder and paprika. Simmer 30 minutes.
  4. In a small bowl, combine flour, cornmeal and 3/4 cup cold water. Stir into turkey mixture; stir for 5 minutes. Mixture will be very thick. Let cool and store in refrigerator.
  5. To serve, add water to make chili of desired consistency. Reheat to simmering; serve hot. Cooked pinto or kidney beans can be added to chili, if desired.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases