Black Bean Turkey Chili Recipe
Yield: 1 Servings
1 lb dry black beans
1 1/2 lb skinless turkey breast,cut
1 into small pieces
2 c red pepper,Chopped
1 1/2 c onion,Chopped
4 jalapenos,chopped
4 garlic cloves,minced
4 T vegetable oil
1/4 c chili powder
2 t cumin seed
1 t coriander,Ground
4 tomatoes,chopped
1 c water (or non alchoholic)
1 beer
Soak beans in cold water for two hours. Drain. Put the beans in a
pot and cover with two inches of fresh water. Simmer until beans are
tender. Drain and set aside.
Saute red pepper, onion, jalapeno and garlic in 2 Tbsp. vegetable
oil. Add chili powder, cumin seed, coriander and beans. Cook
approximately 20 minutes, stirring occasionally. Place half the bean
mixture in food processor and process until smooth. Return smooth
mixture to the other half.
Brown turkey in 2 Tbsp. vegetable oil, until almost done, add
tomatoes and cook an additional 5 minutes. Add turkey to bean
mixture, add water or non-alchoholic beer and simmer 15 more minutes.
Before serving, garnish with sour cream on top.
Note: to eliminate lengthy soaking and cooking time, substitute canned
beans for dry beans: 3 (15-16 ounce) cans black beans, drained and
rinsed.
Black Bear Chili
Yield: 8 Servings
4 lb black bear roast,chopped
-into 1/4,dice
1/2 lb bacon
2 T reserved bacon grease
2 md onions,coarse chopped
2 cl garlic cloves,minced
1 bell pepper,seeded & chopped
4 T chili powder
2 t oregano,dried
1 T cumin,ground
1 [optional,cayenne or liquid
- hot sa,uce to taste]
1 cn beer
1/2 cn tomatoes & juice (14 oz)
1 t brown sugar
1 masa harina [optional enough
- to thi,cken]
Partially feeze the bear roast to make the chopping/dicing easier.
Carefully remove any and all visible fat as it gives any dish an
unpleasant flavor. In a large bowl, sprinkle the diced meat with the
chili powder, oregano, optional cayenne and cumin, stirring to mix
thoroughly. Cover and refrigerate for a few hours to allow the chili
spices to marinade the meat.
Fry the bacon. Drain it on paper towels and cut into 1/2" pieces and
reserve. Heat two tablespoons of the reserved bacon fat in a large
heavy pot over medium heat. Add the onions, garlic and green pepper
and cook until the onions are translucent. Add the diced and spiced
bear meat to the pot. Cook, stirring occasionally, until the meat is
evenly browned. Add the beer, tomatoes, optional hot sauceand
reserved bacon to the pot. Bring to a boil, then lower the heat and
simmer, uncovered, for 1 1/2 hours. Add more beer [or tomato juice or
beef stock] if neccessary to prevent sticking and scorching. Taste,
adjust seasonings, and simmer for 2 hours longer. Add the brown sugar
[ and a little Masa if the chili is too thin] and simmer for 15
minutes more.
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