Submitted by MarkWBarker on Mon, 2011-01-24 13:32
Ingredients
| 1⁄2 | lb | dried navy beans (picked over) |
| 2 | T | olive oil |
| 2 | c | yellow onion (chopped) |
| 2 | T | jalapeño (minced) |
| 2 | T | garlic (minced) |
| 2 1⁄2 | lb | turkey (ground) |
| 2 | T | Emeril's Southwest Essence (recipe follows in Notes) |
| 1 2⁄3 | T | chili powder |
| 2 | t | kosher salt |
| 1⁄2 | t | cumin (ground) |
| 1⁄4 | t | oregano (dried & crumbled) |
| 1 | | bay leaf |
| 3 | T | cornmeal |
| 3 | c | chicken broth (low sodium) |
| 2 | cn | (10-ounce) Ro'tel Diced Tomatoes & Green Chiles (original) (undrained) |
| 2 | cn | (4-ounce) green chiles (diced, undrained) |
| 1 | T | stems of fresh cilantro OR parsley (finely chopped) |
| 1⁄4 | c | heavy cream |
| 2 | T | leaves of fresh cilantro OR parsley (finely chopped) |
| | Unknown | sour cream (for serving) |
| | Unknown | Cheddar or Monterey Jack cheese (grated, for serving) |
| | Unknown | green onions (chopped, for serving) |
Notes
Emeril's Southwest Seasoning:
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Instructions
- Sort and rinse beans.
- In a large kettle,
- soak ½ lb. dry navy beans in 3 to 4 cups cold water overnight OR
- to ½ lb. dry navy beans add 3 to 4 cups hot water and boil 2 minutes, then set aside for one hour.
- In batches in a skillet, heat the oil and
- Sauté the onion and jalapeño until soft and beginning to caramelise (~4 minutes).
- Add the garlic and cook, stirring, for ~2 minutes.
- Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf.
- Cook, stirring occasionally, until turkey is browned and cooked through (~6 minutes).
- Add the cornmeal and cook, stirring, for ~2 minutes.
- Pour into slow cooker.
- Add the chicken broth, canned tomatoes, canned chiles, and cilantro or parsley stems and stir to combine.
- Add the cooked beans. Set the slow cooker on low and cook for 6-8 hours.
- About 15 minutes before serving, add heavy cream and cilantro leaves, then stir and cover.
- Serve the chili in deep bowls or mugs, garnished with dollops of sour cream, grated Chedder cheese and green onions to taste.
