Ken, being a man, loves chili. And… he’s VERY good at making it! (He’s generally good at making things that require only one pot, like chili and meat sauces.) Ken used to always use recipes to make his chili but now that he’s made many chilis in his day, he feels confident in his ability to improvise chili recipes and tonight, he did just that… so we here at “Becuase Kosher Can Be Sexy, Too!” decided to interview him:
“Because…”: So tell me, Ken, what do you look for in the perfect chili?
Ken: I want it to taste good, that’s all.
Because…: And, to you, what is a sign of a good tasting chili?
Ken: I’m not playing this game.
Oh well… that didn’t go well.
Because…: What ingredients did you use?
- 1 red pepper (cut into bite-sized pieces)
- 1 green pepper (bite-sized pieces)
- 1 large sweet onion (bite-sized pieces)
- 3-4ish cloves of garlic, diced
- 1 lb of ground turkey meat (soy crumbles work well, too)
- ground black pepper
- more salt than you think you’ll need but not too much (this involves some tasting in the process to see how much is the right amount) (If you can’t find no-salt-added beans and tomatoes and such, then you’ll want to use a lot less salt but if you do use no-salt added beans then you will need more salt. Be sure to taste frequently towards the end of the cooking process to know exactly how much to use.)
- dark chili powder (3 heaping tablespoons)
- 1 small can of tomato paste (preferably no salt added)
- 1 small can of tomato sauce (preferably no salt added)
- 2 cans of kidney beans (preferably no salt added), drained
- 2 celery stalks
- 1 large (30-ish oz.) can of diced tomatoes, mostly drained
- 2 jalapeno peppers, seeded, halved and sliced
- olive oil (enough to coat the bottom of the pot)
Because…: And how did you put it all together?
1) Heat up a large pot until VERY hot. Test by flicking a little drop of water in and if it sizzles, it’s hot enough.
2) Pour in enough olive oil to coat the bottom of the pot.
3) Saute the garlic in the olive oil for 20ish seconds.
4) Add the peppers, onions and jalapenos. Cook, stirring frequently, for about 3-5 minutes, until reduced a bit in size.
5) Add the ground turkey meat, breaking it into small-medium sized chunks (but not into tiny little pieces). Cook until slightly browned.
6) Add the tomato paste and sauce. Stir.
7) Add the chili powder, 1 tablespoon at a time, stirring completely between each addition.
8) Add in ground black pepper… add as much as you think it needs.
9) Add in a couple of large pinches of salt.
10) Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally. Watch to make sure things aren’t burning to the bottom of the pot.
11) Add the kidney beans and stir.
12) Add the tomatoes with a little bit of the sauce, stir.
13) Taste & see if you need to add more salt (you probably will).
14) Cook for another 25 minutes, uncovered. Sometime during this time, add powdered chipotle chili (enough to coat once, stir in, coat again, and stir in).