A Bellingham Foodie Blog Restaurant Reviews Bellingham Washington 98225

May 8, 2009

Chili a la Martha

Filed under: Bellingham local,local,Pacific Northwest — Bellinghamster @ 10:48 pm

I know when I say ‘Martha’ some people cringe.

But I’ve been collecting Martha’s cookbooks and recipes since the early ’80’s and she REALLY knows what she’s doing. I mean, not everyone can have a Julia Child personality. And if you’ve seen the animated movie Ratatouille, or have ever worked in a French restaurant (like my partner), you KNOW what chefs are like. The movie is accurate. Enough. Here is a great chili recipe from marthastewart.com:

Turkey and Bean Chili

1 tablespoon grapeseed oil (or 4 bacon cut into 1/2 inch pieces)
3 pounds ground dark meat turkey (or ~12oz tempeh, chopped)
4 cups chopped onion
1/4 cup minced garlic cloves
2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder (secret ingredient)
4 teaspoons ground cumin
2 28oz cans whole tomatoes in puree
2 tablespoons unsulphured molasses
coarse salt
3 cans pinto beans, drained and rinsed
fresh cilantro leaves, sliced pickled jalapeno chiles, sour cream, crumbled cornbread, grated cheddar cheese

1.  Heat a Dutch oven over medium heat. Add oil (or bacon and crisp). Raise heat to high; add turkey. Cook, stirring and breaking up the meat, until no longer pink, 8-10 minutes.
2.  Add onion, garlic, jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili power, cocoa powder and cumin; cook, stirring, until fragrant, 1 minute.
3.  Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.

4.  Add beans; continue cooking, uncovered, until meat and beans are very tender and chili is thick, about 30 minutes more. Serve with desired toppings. Serves 8.

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