Maintenance & Restoration

Legacy Posts · 01-22-2003, 09:49 AM

Good for Dutch Oven or Stove Top

This is a healthier version of good ol' Texas chili. Warning: It may be healthier and less fattening, but it still stomps pretty heavy on the ol' tongue (if your not a native Texan, that is). As with true Texas chili, there are no beans. Also, you will notice the absence of garlic and onions. You can add them if you so desire, but I'd try it this way first.

3 T lite olive oil
2 T flour
2 - 3 T chili powder
1 T cumin
1 1/4 to 1 1/2 pounds extra lean ground turkey breast
1 32 oz carton of chicken broth (low sodium - PLEASE) Free Range if available
1 6 oz can of tomato paste

Put oil in Dutch oven and heat. Add flour and cook over medium to low heat until it starts to brown; add chili powder and cumin and continue until you have a nice roux (about 4-5 minutes total). Don't try and rush it or it will burn.

Add ground turkey and stir until thoroughly mixed (just mixed, not browned or cooked). Deglaze pan with part of the broth. Mix in tomato paste. Add remainder of the broth, stir well. Cover and simmer for 1 1/2 to 2 hours.

Since I try to limit my wheat intake and this has some flour in it, I usually make a flat bread out of a flour alternative to go with it. If one can eat cornmeal, crisp corncakes are really good. And, of course, there are always corn chips or crackers.

NOTE: For those who attempt it and have a tender mouth, have a little bit of milk or cream handy. Swish in your mouth until pain subsides.

Actually, this isn't that hot, but that's a good tip to have. Most of us grab for water when we get an errant jalepeno or something. That, actually, only makes it worse.

Legacy Posts · 01-22-2003, 09:53 AM

What is ''lite'' olive oil?

:o

Legacy Posts · 01-22-2003, 09:53 AM

You made need to tweak this recipe to suit your own taste. I always add something a little different. The turkey, or the tomato paste or the freshness of your spices all make a difference in the taste. I think I usually add a little Oregano or Thyme to help it if it needs it. Remember give it a bit before you taste it though. Two reasons: Make sure the turkey is cooked and to allow some of the flavors to meld.

Legacy Posts · 01-22-2003, 09:56 AM

Sorry, it has nothing to do with calories (unfortunately), just with taste. Lite olive oil doesn't have as strong of flavor. Personally, I prefer a good Greek Olive Oil. Has a smooth buttery flavor. But if you are getting it at the grocery store and not use to using it, the flavor of regular might be a tad strong for some.

Don't be afraid of the olive oil. It is an extremely beneficial fat and won't hurt dieters.

Legacy Posts · 01-22-2003, 10:00 AM

>>Don't be afraid of the olive oil. It is an extremely beneficial fat and won't hurt dieters.

Let me add a little to that: Unless you use it to dip your focaccia bread in. :o

Legacy Posts · 01-22-2003, 02:12 PM

:jump-r I have a question.
How do you get free range chicken broth?

Legacy Posts · 01-22-2003, 02:44 PM

It comes in a carton just like Swanson's and the other brand. You can't get the free range chicken broth everywhere, but it is SO good when you can. Just like there is a difference in the taste of free range chicken compared to regular mass produced chicken, there is a differenc in the broth. Actually, my grocery store has a small health food section and I can get it there. Whole Foods would have it (I know they are on the west coast and south, but not sure if they are in the east yet.

For those in the Atlanta Metro area, Harry's (if they are still in business) might have it. Regardless any Food Market that specializes in Healthy stuff.

That's a nice-to-have thing but not necessary. Just make sure no matter what brand it is, that it is lower sodium...it's better for you.

Legacy Posts · 01-22-2003, 02:54 PM

I was going to suggest she stew a free range chicken!

:r

Legacy Posts · 01-22-2003, 03:04 PM

You can tell them by their hats, chaps, boots, and, spurs. You collect them late at night.:u

Legacy Posts · 01-24-2003, 06:09 PM

Well, Suz. This afternoon I thought making your chili would be a good idea for tonight. I always keep a pound of ground turkey in the freezer, just in case. And weather being what it is (and seems to be, nationwide, from what everybody's reporting), I thought a big pot of chili simmering on the stove would be just the ticket.

Turns out I didn't have any turkey, after all, though (I'm gonna have to fire that gal that does my marketing for me!) ... so I'm using beans instead. Now, I know since I'm using beans, it no longer is chili...

But the beans are a mixed bag. Literally! There's pintos and split peas and lentils and white, black, and red beans, too. (I don't think there're any kidneys!) Good stuff!

And anyway, I started out with an onion, sauteed in olive oil until it got nice and brown, reducing with a bit of red wine (drank a sip or two, just like my mentor, Justin Wilson, always advised). Then I added the chili powder and cumin, a little more wine, reduced it some more. Meanwhile, the beans had been in for a soak (separate bowl). I added them to the onion mix, and continued the ''stir fry'' until everything was hot and coated with the oil/chili/cumin. Mmmm. Covered with chicken broth. It's all simmering now.

I'll let you know how it turns out.

Of course, I have a feeling it would've been even better with a couple of carrots and sticks of celery, but... we'll try that another day!

:sunny

Legacy Posts · 01-24-2003, 06:22 PM

I see on a re-read I have forgotten the tomato paste. Better go add some... hope there is some in the cupboard, else I'll have to improvise!

:cblob

Legacy Posts · 01-24-2003, 07:18 PM

Quote:

Orginally posted by Mary F
I was going to suggest she stew a free range chicken!

I'll have you know I have 10 chickens right out side, 11 counting Gus. the only problem is I can't kill them. :sick

I thought she was talking wild chicken or prairie chicken.

Legacy Posts · 01-24-2003, 07:22 PM

they're not free range.

More like hostages. And she didn't say anything about using hostage chicken broth!

:cblob

Legacy Posts · 01-24-2003, 07:27 PM

But they run loose except at night. Gus is the only one with a name. well except for blondie, and buffbut, and -- guess thats all the named ones. the hawks and coyotes got the others with names. but if they don't start laying again, I might change my mind!!

Legacy Posts · 01-24-2003, 07:40 PM

Quote:

...well except for blondie, and buffbut, and...

:loltu Jana, you're a hoot. Don't you dare eat Buffbut or you'll have me to contend with. Fortunately, I never knew these chickens before they became broth or I wouldn't have been able to eat them either!

Mary, I'll be anxious to here how yours came out. I just happen to make mine the standard way tonight...added a touch of oregano. I guess it was okay, cuz the two of us ate it all....nothing left to share. :huh Sorry.

Legacy Posts · 01-25-2003, 10:16 AM

My Tom named these three. he thought Gus was walking around all gussed up when he started acting roostery.
Got 5 :banana count'um 5 eggs last night. was just getting 2. so I guess they're safe, from me anyway. started out with 22 chickens. We didn't get them to eat, just for the eggs. I'm called Chicken Lady at the Elder Center. (lovingly of course) I give all my extra eggs away there. IF I ever get to a get together, I'll bring as many as I can for everyone. hopfully more then 2

correction. I was Called chicken lady until I started giving out eggs, then I was called Egg Lady. Were am I???

Legacy Posts · 01-25-2003, 10:37 AM

Well, Suz. My attempt at your chili last night ended up being so different than where you started from, it's not even fair to discuss it in the same thead.

I'll get some ground turkey this week and try it again. I'll follow your recipe this time.

And, I'm going to get a cast iron dutch oven one of these days. For backyard cooking if I don't get to go camping...

Legacy Posts · 01-25-2003, 11:06 AM

There is an off brand DO for sale..somewhere. 12 size 12.95?..course freight would eat your bacon. Harbor Feight.. maybe...If your interested, I'll look around for that catalog.

Legacy Posts · 01-25-2003, 11:18 AM

But I'll probably go over to my local Academy Sports and Outdoors store and buy the best, least rusty one I can get.

Failing that, there's a distributor in Seguin, TX that Charles Watts recommends.

I don't think I want to mail order. Thanks, though!

:cblob