Frank’s End Zone Chili
This hearty, healthy (it’s made with ground turkey), flavorful, nice and spicy Red Chili is perfect for the Big Game or on a cold, dark wintery night when the wind is howling, the snow is blowing, the temperature is 20 below and – oh never mind, just make up a big batch and dig in.
1 Medium Yellow Onion
1/2 Orange, Yellow or Red Bell Pepper
1/2 Jalapeño Pepper (seeds and rib removed)
1 lb Organic Ground Turkey
1 14oz can Fire Roasted Diced Tomato‘s
1 14oz can Hot Chili Beans (liquid drained)
1/2 14oz can whole kernel corm (drained – reserving 1/2 the corn liquid)
1 Chipotle Pepper – diced
1 4oz can Hot Green Chili‘s
1 Packet Señor Gordon’s Chili Mix Seasoning
2-3 Tbsp Extra Virgin Olive Oil
Fresh Ground Black Pepper
Fresh Cilantro Leaves
1 dozen Flour and/or Corn Tortillas - best purchased from your local Tortilleria. Don’t live near a real Tortilleria? Move near one. Or – I guess you could pick up a package of tortilla’s from your local supermarket - but I can’t be held responsible for what your guests will say behind your back.
Preheat a cast iron skillet, over medium high heat. If you don’t have a cast iron skillet, add one to your Christmas list and use whatever good skillet you have handy.
Add the EVOO. When the oil is hot, add the ground turkey. Brown for 2-3 minutes, then add the diced onion, bell pepper, jalapeño and chipotle chilies. Add a pinch of kosher salt and about 5-10 turns of a pepper mill. Add the seasoning packet and stir well, making sure the spices are evenly distributed.
Sauté until turkey has browned well and the onion and peppers get a little soft. Add the diced tomato’s, Hot Chili Beans, Corn and Green Chili’s. Stir well, mixing all ingredients together. Use the liquid from the tomatoes to loosen any bits of turkey that may have clung to the bottom of the pan. In culinary circles it’s called “deglazing”. But since we’re just whippin’ up some kick-butt chili, we call it loosening any bits of turkey that may have clung to the bottom of the pan.
If you think the chili needs to be a little saucier, add the liquid retained from the corn or a little water or a splash of chicken stock. Turn the burner to medium low, and gently simmer uncovered for 15-20 minutes.
While the chili is simmering, wrap the tortilla’s in foil adding a drop or three of water. *** Make 2 pouches of no more than 6 tortillas each and warm in a preheated 400 degree oven for 10-15 minutes. When ready – carefully open Tortilla pouches. (Caution: escaping steam from Tortilla pouches can be very hot.) Or stack the tortillas and cut into chip size. Place the tortillas on a baking sheet and heat until crispy.
Serve chili and top with cilantro, diced avocado, sharp cheddar cheese and sour cream if desired. (Hey, it’s your chili now. So top it with anything you like.) Grab a fresh warm tortilla or two or a handful of chips.
This is a very spicy dish that may be a bit too hot for children or spicy chili newbies. So have the sour cream at the ready. You can cut the heat, by using mild or medium green chili’s and chili beans.
Alternate use: Keep leftovers and make tacos with the chili as the base. Then add your favorite taco toppings. BTW – if you always use those pre-made taco shells found in every grocery store, try soft corn/flour tortillas. Just warm them up the way I mention above. Use 2 soft corn or flour tortilla shells per taco – unless you want to save some on your shirt for later.
*** Note: This keeps well. Makes great leftovers and is excellent eaten cold from the fridge at 2:00 in the morning.