You know the kind of friends that you always have so much fun with…well, that’s our friends, Karen and Tony! I have known Karen my whole life; we grew up in the same neighborhood. I always looked up to her because she was always the “cool girl!” My friend, Lisa and I use to ask her Mom if we could wait for her in her bedroom to come home from school…I know, I know…but we just adored her and still do! Now that we have moved back from Ireland, I’m so happy that we have started our friendship up again with Karen and Tony! Tony is awesome with the BBQ and a great cook ~ here is his Turkey Chili! Later…I will be putting on his Soy Marinated Prime Rib!
Tony’s Turkey Chili
1 large white onion, finely chopped
2 tablespoons corn oil
½ cup chopped green pepper
2 cloves garlic, minced
1 pound ground turkey, crumbled
8 ounces canned tomatoes with their juices
22 ounces canned kidney beans, drained / include one can of drained cannellini beans in the amount (adds nice color)
15 ounces tomatoes sauce
2 tablespoons soy sauce
1 ½ tablespoons chili powder
½ teaspoon ground cumin
½ teaspoon dried sage
½ teaspoon dried thyme
Salt and pepper to taste
Heat the oil in a 3 to 4 quart heavy pot, over medium high heat. Add onions, green
pepper and garlic. Sauté, until the onions are soft. Increase heat to high; add the
turkey and cook, stirring gently until turkey begins to brown.
Add the remaining ingredients.
Simmer for 45-60 minutes.
Garnish with red onions and shredded cheese
Karen made my Jalapeno and Roasted Corn Muffins to accompany the Chili!
Jalapeno and Roasted Corn Muffins
1 box of “Jiffy” corn muffin mix (8.5 oz)
2 ears of roasted corn see below
1 jalapeno pepper, seeded and finely diced
1 egg (muffins)
1/3 cup milk (muffins)
3 scallions, finely diced
About 1 tablespoon cilantro finely chopped
Preheat oven to 400 degrees. In a small bowl combine the scallions and cilantro, set aside. Grease muffin cups. Make corn muffins according to box instructions. Add the roasted corn and jalapeno pepper to muffin batter then mix together.
Fill muffin cups ½ full. Test muffins by sticking a tooth pick in center, if comes out clean they are cooked. Let them rest for a few minutes before removing from cups. Take a knife and gently go around outer rim of muffins to release. Let cool completely on a wire rack. When completely cooled, cut the muffin in half, so you have a top and a bottom. At this point you can either serve them with the pulled pork on both sides or just put the pulled pork on the bottom and top it like a little sandwich….you decide! Sprinkle the scallion and cilantro garnish on top.
Peter’s Pick: A nice cold beer!