Another Day Cooking With Dreux!
- Feb 15, 2018
- 1 min read
Welcome back Bloomers to “Another Day Cooking with Dreux.”
On this episode I receive my Ayesha Curry’s Cookware Set in Sierra Red back in October.
[Nonstick, even-heating, shatter-resistant glass lids, aluminum durability, compatible with electric coil and gas, & better browning and easier food release] I give this set 5 stars.
With that being said *DRUM ROLL,* I decided to cooked homemade chili using the 5.5qt dutch oven pot. Took a quick trip to the grocery store to purchase ingredients, added/subtracted a few things from the recipe to my suiting, and wala a delicious pot of homemade turkey chili was waiting to be devoured on the stove.
INGREDIENTS
1 tbsp oil
2 lbs ground turkey
2 cups chopped onion
2 tbsp minced garlic
1 large red bell pepper, coarsely chopped
1 cup chopped celery
1 cup parsley
1 jalepeño pepper, finely chopped
1 tbsp whole Mexican oregano, dried
3 tbsp chili powder
2 tsp ground comino
3 cups canned diced tomatoes
2 cups free range organic chicken broth
2 15oz cans Trappey red kidney beans, drained
Shredded cheddar cheese, optional
Sour cream, optional
Salt, black pepper, cayenne pepper.
PREPARATION
Heat oil over high heat and add turkey meat. Cook until lightly brown, about 5-7 minutes, sir continuously chopping down to break up any lumps.
Add onions, garlic, red bell pepper, celery, jalepeño, oregano, chili powder and comino. Blend well. Cook 7 minutes.
Add tomatoes, chicken broth, parsley, salt, black pepper, and cayenne. Bring to boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add drained beans and cook, stirring occasionally, for 10-12 minutes longer.
Serve with cheese and sour cream if desired.
FINISHED PRODUCT
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