How To make Martin's Turkey Chili
1 c Black beans
3 tb Olive oil
1 Turkey breast (half breast),
-skinned 4 md Yellow onions, chopped
4 Cloves garlic, minced
3 Ribs celery, sliced
1 sm Green pepper, chopped
1 28-oz can crushed tomatoes
1/2 c Water
4 tb Chili powder
1/2 ts Cayenne pepper
1 ts Whole cumin seed
Top with shredded sharp cheddar cheese and sour cream OR chopped ripe avocado 1. Soak the beans overnight in water to cover generously. Drain and
rinse briefly. 2. Heat the oil in a large, heavy bottom pot over medium high heat.
When hot, brown the turkey breast well on all sides. Remove and set aside. 3. Add the onions, garlic, celery, and green pepper. Saute, stirring
frequently, until the vegetables are soft, 5-7 minutes. 4. Add the beans, tomatoes, water, chili powder, cayenne, and the
turkey breast. Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir occasionally, watching carefully that the bottom does not start to stick. 5. Remove the turkey breast, remove the bone, and coarsely shred the
meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot. 6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed
and toast 2-3 minutes, shaking the pan occasionally, until lightly brown and aromatic. Remove from heat. Coarsely crush the cumin in a mortar and pestle or with a rolling pin. Add to the pot. 7. Cook an additional one hour, or until the beans are tender.
8. For the traditional approach, top with the cheese and sour cream;
for the modern/healthy approach, top with the avocado.
How To make Martin's Turkey Chili's Videos
Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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Gordon Ramsay's Thanksgiving Recipe Guide
As it's Thanksgiving in the USA, here are some delicious recipes, including two Turkey recipes!
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