Family Favorites: Mexican Chorizo and Turkey Chili
With two girls and a very smart husband week-night dinners have become a sort of creative challenge to keep things new, spicy and fresh. Each has their favorites and each has their own opinion but flavor profile we can all keep coming back to is Mexican.
I discovered this recipe one night while browsing through the Food Network iPhone App for chili. A favorite of mine, being a native Texan, while being preferential to cooking dishes that allows me to simultaneously multi-task. It has a little bit of spice, a lot of veggies and protein and will freeze and last for months!
Ingredients
- 1 tablespoon vegetable or olive oil
- 1 pound Mexican chorizo, cut from casings
- 4 cloves garlic, finely chopped
- 1 onion, chopped
- 1 red or green bell pepper, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- One 15-ounce can diced tomatoes
- 1 pound cooked, diced turkey breast
- 2 to 3 cups chicken stock
- 2 tablespoons pureed chipotles in adobo (careful, spicy!)
- 2 tablespoons cornmeal or quick-cooking polenta*
- This will thicken the stew
- 1 tablespoon honey
- Chili-flavored tortilla chips or Fritos, for topping (optional)
- Lime wedges, for serving (optional)
And for a the ultimate refreshment to wash it down: a Tequila Watermelon Cocktail
INGREDIENTS
1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
Ice
Step by Step:
- In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. (or simple syrup can be purchased separately: example: Powell & Mahoney)
- In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
- In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled (and just in time for the Chili!)
- Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
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