1 cup black beans
3 tbsp olive oil
1 turkey breast (half breast), skinne, d
4 medium yellow onions, chopped
4 cloves garlic, minced
3 ribs celery, sliced
1 small green pepper, chopped
1 28-oz can crushed tomatoes
1/2 cup water
4 tbsp chili powder
1/2 tsp cayenne pepper
1 tsp whole cumin seed
Directions
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.
Servings: 1 servings
Martin's Turkey Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Poultry; Turkey
The History of Recipes
Written cooking instructions as an idea can be found far back into history, in truth as far back as ancient Egypt, and maybe further still. However, these, early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there are two interesting cookery books which date from the fourteenth century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful of the period. Over the next few centuries, the wealthy families of Wesstern Europe tried to lay on the most exotic meals, and consequentially the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Martin's Turkey Chili recipe.
