Evening Edge
What’s For Dinner?
DEL.ICIO.US
Diesel Pete's Southwestern Turkey Chili - from 111 MLK
Rate this recipe: (average rating = 3.00 with 18 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
From the Menu of . . . 111 MLK,
Note: This restaurant is no longer open.
Q: My co-workers and I make an effort to stop by 111 MLK at least once a month for a group lunch. We always try to plan our visits on the days they serve their turkey chili. Unfortunately, they are only open for lunch and on weekdays. I would love to make this recipe for my husband at home and for tailgating. -- Adrienne Thorpe, Atlanta
A: "For some reason the chili just really seems to click around here, " says Aviva Listyg, who owns 111 MLK with her brother, Pete Fordonski. "It's very hearty, very satisfying. People who come in here and say they don't like turkey or turkey chili, once they try it, they're hooked."
Hands on time: 30 minutes Total time: 50 minutes Serves: 12
Ingredients:
-
2 tablespoons vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 pounds ground turkey or turkey breast
1 (14 1/2-ounce) can diced tomatoes
1 (10 3/4-ounce) can tomato puree
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can sweet corn, drained and rinsed
1 (14 1/2-ounce) can chicken broth
1 (12-ounce) bottle dark beer, such as Guinness
2 tablespoons dark chili powder
1 tablespoon ground cumin
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1/2 cup dark molasses
1/4 cup or more masa flour
Instructions:
In a large pot, heat vegetable oil over medium heat. Add bell pepper, onion and garlic. Saute about 5 minutes, until onion is translucent. Add ground turkey and cook, stirring occasionally and breaking up large chunks, until turkey is browned. Do not drain fat.
Add tomatoes, tomato puree, kidney beans and corn. Stir in broth and beer (or, if desired, eliminate beer and double the chicken broth). Stir in the chili powder, cumin, salt, pepper and cayenne. Bring to simmer, then reduce heat, cover and cook for 30 minutes, stirring occasionally to prevent sticking or scalding.
Stir in molasses. If the chili is too thick, add additional broth or beer. If it is thin, stir 1/4 cup masa flour into an equal amount of water, then stir into the chili. Cook 5 minutes. If the chili is still thin, repeat with an additional 1/4 cup masa flour.
Taste the chili and adjust the seasonings and spices to taste.
Add tomatoes, tomato puree, kidney beans and corn. Stir in broth and beer (or, if desired, eliminate beer and double the chicken broth). Stir in the chili powder, cumin, salt, pepper and cayenne. Bring to simmer, then reduce heat, cover and cook for 30 minutes, stirring occasionally to prevent sticking or scalding.
Stir in molasses. If the chili is too thick, add additional broth or beer. If it is thin, stir 1/4 cup masa flour into an equal amount of water, then stir into the chili. Cook 5 minutes. If the chili is still thin, repeat with an additional 1/4 cup masa flour.
Taste the chili and adjust the seasonings and spices to taste.
Notes:
Pete Fordonski, chef and co-owner of 111 MLK, suggests topping his chili with cheese, green onions, jalapenos and sour cream.
The chili's robust flavor comes, in part, from the masa flour that's used as a thickener. Masa flour, or masa harina, is a special corn flour used to make tamales and tortillas. Molasses and dark beer add complexity.
In case you were wondering, Fordonski is the "Diesel Pete" of the recipe. He was so named by a barkeep for his University of Georgia cheering abilities. Apparently, he's as loud as a diesel locomotive. "The name stuck, " Fordonski said.
The chili's robust flavor comes, in part, from the masa flour that's used as a thickener. Masa flour, or masa harina, is a special corn flour used to make tamales and tortillas. Molasses and dark beer add complexity.
In case you were wondering, Fordonski is the "Diesel Pete" of the recipe. He was so named by a barkeep for his University of Georgia cheering abilities. Apparently, he's as loud as a diesel locomotive. "The name stuck, " Fordonski said.
Nutrition:
Per serving: 265 calories (percent of calories from fat, 29), 20 grams protein, 28 grams carbohydrates, 5 grams fiber, 9 grams fat (2 grams saturated), 42 milligrams cholesterol, 1,477 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: 111 MLK