Food and Drink

Smoky BBQ (tex-mex) Chili

Winter’s coming (well its practically here) and what’s better than a warm filling meal you can stretch.  I’ve been waiting for what feels like a whole year for Panera Bread to bring back their Turkey Chili, and when they finally did it of course I was first in line.  I’d also been saying to myself that I want a nice chili to be my next recipe and post, but sometimes it’s just easier to go and buy some (shrugs shoulders.)  And then this past weekend I went to Manhattan, stopped by Panera excited for some chili and half a sandwich and it wasn’t ready 😦   I took that as a sign that I need to stop being lazy and make my own and satisfy this craving once and for all.

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And thats what I did.  And it was too easy; most of the work is spent on the ingredients.  The pre-seasoned ingredients (tomatoes, chili beans, etc) definitely made for a flavorful chili but they’re not a necessity.  You can just add more of the seasonings below.  And I did add cinnamon bc I like a little sweet to my heat but not enough where you can clearly taste the cinnamon.  I think it brings out the sweet from the honey in the bbq sauce where I felt the sauce lacked (It was a little tart.)

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2 tsp olive oil

1 lb ground turkey (seasoned with Abodo w/Cumin, Chief’s Green Seasoning, black pepper

1 small onion, chopped

1tbsp chili powder

1 tsp minced Garlic
2 oz canned diced green chiles (mild)
1/4 cup chipotle barbecue sauce (I used Sweet Baby Ray’s Honey Chipotle)

1 pkg McCormick’s Smoky BBQ seasoning

15-oz can black beans, drained and rinsed

1/2 tsp cinnamon

1 tsp black pepper

1 tsp parsley

1 15oz can of chili beans in chili sauce
1 cup corn kernels
1 cup canned diced tomato (Zesty Chili Style)
1 can or 2 cans of chicken or beef stock (homemade or store-bought) or water
Kosher salt and fresh black pepper, to taste
Shredded cheddar cheese, sour cream and/or cilantro leaf for garnish

In a dutch oven heat up oil, onion and garlic.  After 30 seconds add seasoned ground turkey and break up into small bits.  Drain and return to heat.  Add broth and bring to a boil, add the rest of the ingredients one by one;  I also seasoned the sauce more to taste.  Reduce heat and simmer.

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2 thoughts on “Smoky BBQ (tex-mex) Chili

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