Garbanzo and Black Bean Turkey Chili

If you’ve been paying attention, you know by now that when anything with beans is on the menu, it means my dad is out of town.

My dad is with the U.S. men’s water polo team at the world championships in Barcelona, so I got the expected mid day call from my mother requesting one of her favorite things. Chili. On a ninety degree day.

Most might think this is a ridiculous request, but she gave me life and she let me live at home for free. So mommy gets what mommy wants.

Turkey makes this chili a little lighter and as “summery” as chili can get. Allright, “summery” is probably a stretch, but it was really tasty.

You will need…

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers.

Love and Beer Floats

Angela

Garbanzo and Black Bean Turkey Chili

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers. 

Hearty Steak and Bean Chili

My parents have an awesome relationship. It is balanced, respectful and loving.

Neither of them is thrilled when the other has to go out of town.

But last week when my dad went on a trip with his college buddies, my mom looked the most excited she’s ever been to have him out of the house.

The second the topic of dinner game up, she was BEGGING for chili.

Beans are the ultimate no-no in my dad’s eyes, and my mom loves a hearty bean chili. So of course she wanted a huge pot of tasty bean filled chili for dinner and a couple of lunches after.

And she got exactly what she was looking for.

I threw EVERYTHING but the kitchen sink into this bad boy.

The kitchen sink would have been too over the top.

There was so much in the pot that I actually had to scoop liquid out of the pot.

Shocking. Since I’m usually so good at judging how things will fit into a container.

If you have no sarcasm censor, that was major sarcasm.

With or with out the sarcasm, this chili was insane.

INSANE I tell you!

You will need…

¼ cup rendered bacon grease (if you have it on hand like we do at my house) or vegetable oil

3 pounds tri-tip or boneless sirloin or chuck roast, cubed

1 large white onion, chopped

3 large jalapeno or Serrano peppers, stemmed, seeded and chopped

10 cloves garlic, peeled and minced

2 bell peppers (your choice in color), chopped

4 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano

2 large tomatoes, chopped

2 cans kidney beans

1 (12-ounce) bottle of amber beer you enjoy drinking

2 ounces tequila

3 chipotle chilies in adobo, chopped

4 to 5 cups beef stock

1/2 cup brown sugar

Salt and pepper to taste

Flour (if you need to thicken the chili)

Chopped fresh cilantro leaves, garnish

Finely chopped white onions, garnish

Grated cheddar cheese, garnish

In a large heavy pot, heat the fat or oil over high heat.

Add in the meat and season it with salt and pepper. Sear until the meat is no longer pink.

Lower the heat to medium-high and add in the onions, jalapenos, garlic, bell peppers and chili powder. Cook until the onions start to brown, stirring constantly. About 4 to 5 minutes.

Then, add in the cumin and oregano and salt and pepper the mixture again.

Cook until fragrant, about 30 seconds.

Add in the tomatoes and beans and cook, stirring for about two minutes.

Pour in the beer and tequila and cook, stirring to deglaze the pan.

Add in the chipotles, the brown sugar and 4 cups of the stock.

Stir the mixture very well and bring it to a boil.

Reduce the heat and simmer the chili, partially covered, stirring occasionally until the meat is very tender. This should take 2 to 3 hours.

If the chili becomes to dry or thick, add in the remaining stock.

When the meat is really tender, it is decision time.

If you are happy with the thickness of the chili, go ahead and serve.

However, if the chili is too thin for your, go ahead and add in the flour, 1 teaspoon at a time until it is to your desired thickness.

Serve hot with cheese, cilantro and white onions.

Good by daddy, hello bean chili.

Love and Beer Floats

Angela

Hearty Steak and Bean Chili

¼ cup rendered bacon grease (if you have it on hand like we do at my house) or vegetable oil

3 pounds tri-tip or boneless sirloin or chuck roast, cubed

1 large white onion, chopped

3 large jalapeno or Serrano peppers, stemmed, seeded and chopped

10 cloves garlic, peeled and minced

2 bell peppers (your choice in color), chopped

4 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano

2 large tomatoes, chopped

2 cans kidney beans

1 (12-ounce) bottle of amber beer you enjoy drinking

2 ounces tequila

3 chipotle chilies in adobo, chopped

4 to 5 cups beef stock

Salt and pepper to taste

Flour (if you need to thicken the chili)

Chopped fresh cilantro leaves, garnish

Finely chopped white onions, garnish

Grated cheddar cheese, garnish

In a large heavy pot, heat the fat or oil over high heat.

Add in the meat and season it with salt and pepper. Sear until the meat is no longer pink. 

Lower the heat to medium-high and add in the onions, jalapenos, garlic, bell peppers and chili powder. Cook until the onions start to brown, stirring constantly. About 4 to 5 minutes.

 Then, add in the cumin and oregano and salt and pepper the mixture again.

 Cook until fragrant, about 30 seconds.

 Add in the tomatoes and beans and cook, stirring for about two minutes.

 Pour in the beer and tequila and cook, stirring to deglaze the pan.

 Add in the chipotles and 4 cups of the stock.

 Stir the mixture very well and bring it to a boil.

 Reduce the heat and simmer the chili, partially covered, stirring occasionally until the meat is very tender. This should take 2 to 3 hours.

 If the chili becomes to dry or thick, add in the remaining stock.

 When the meat is really tender, it is decision time.

 If you are happy with the thickness of the chili, go ahead and serve.

 However, if the chili is too thin for your, go ahead and add in the flour, 1 teaspoon at a time until it is to your desired thickness.

 Serve hot with cheese, cilantro and white onions.

Black and Tan Pork with Cabbage Slaw

So… have you had a lot of experience with Irish food? Yeah, me either.

When discussing what we are in the mood for, the common food options between my friends and I has varied from Chinese to Italian. But, I can honestly say that in almost twenty-five years of eating food, no one around me has ever requested Irish.

This got me thinking. On March 17th ever year, everyone gets to be Irish. What exactly does that mean other than red hair, green pants and wishing on shamrocks? So I did a little research on Irish food and decided to attempt some of my own.

The truth is, nothing I really found out surprised me. What surprised me was how sophisticated I could make the simple and common Irish ingredients. I used some of the most basic Irish staples (cabbage, pork and beer) and turn them into something completely delicious and unexpected.

A black and tan is a mix of a dark beer and a light beer and a total Irish tradition. It also makes a delicious pork marinade and glaze. And, if you don’t like it just drink the rest of the six-pack and I bet you will be singing a different tune. Or just out of tune.

You will need…

For the Pork


1 12-ounce bottle pale ale (preferably Bass)
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 pounds pork tenderloin


For the Glaze


1 teaspoon extra-virgin olive oil
1 small sweet onion, finely chopped
2 cloves garlic, minced
1 12-ounce bottle stout beer (preferably Guinness)
1 cup packed dark brown sugar
1 cup honey
1 teaspoon minced peeled ginger
1/2 teaspoon cornstarch

For the Slaw


1/4 cup soy sauce
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon minced peeled ginger
1/2 head green cabbage, shredded
2 medium bell peppers (red, orange and/or yellow), thinly sliced
2 carrots, cut into matchsticks or shredded
1 large sweet onion, quartered and thinly sliced

Start 2-6 hours early by combining the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup of the marinade for the slaw. Add the pork to the bag and mix well and refrigerate.


Close to dinnertime, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes.


Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger.


Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes.


Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.


Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.


Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade.


Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.


Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.


I know it will be hard to resist the urge, but try not to guzzle the glaze. I know it’s delicious, but that’s what the left over beer is for.

Love and Beer Floats
Angela

P.S. I prepared the pork slightly different because I was unable to find a tenderloin. However, I think that the preparation described in the above recipe will work better with the glaze. In other words: Do as the recipe says, not as my pictures do.