Saturday, February 9, 2013

Turkey Chili

We have an amazing market across the street from us. We've realized that we can save a lot of money on food if we plan ahead the menu for the week to come. The Mahane Yehuda shuk is the best place in Jerusalem to buy everything to cook delicious meals everyday.  We are blessed to have everything from fresh breads, pitas and gourmet cheeses to an amazing variety of fresh fruits and veggies and Middle Eastern spices so close.  

Yesterday, before the start of Shabbat, we went to the shuk (market) and got stuff to make food for the next few days. We haven't made chili in a while, and decided it would be a nice change since we eat a lot of chicken based meals. 

I found a great recipe here, but we wanted to tweak a couple of things to our liking. 













Turkey Chili
adapted from What Megan's Making
1 lb. ground turkey
1 small onion chopped

1 green chili pepper chopped
2 cloves of garlic smashed and minced
1 tablespoon chili powder or to taste
½ teaspoon ground cumin
Salt and pepper to taste
1 can (12 oz.) crushed tomatoes
.5 bottle of Goldstar Beer
1 can of chili beans rinsed
.5 can of corn

sour cream and cheese for topping
1 avocado

Directions:

Heat a large pan to medium-high. Add ground turkey and a little salt and pepper (and a little oil if using all white meat) and cook, stirring and breaking up, until there are no pink spots left in meat (about 5-8 minutes). Remove meat to a deep pot and put a lid on it to keep warm. In the same pan add the onion, chili pepper, garlic and a little more salt and pepper. Lower the heat to medium and cook until translucent (about 5 minutes). Add the onion mixture to the pot with turkey then add the chili powder and cumin.  Stir all ingredients until blended. Add the can of crushed tomatoes, beans, corn and stir. Pour in beer (that's what we used instead of chicken stock) to desired consistency. Bring to a simmer; and cook, tasting and stirring every 10 minutes or so. Serve in a bowl or mug with sour cream and chopped avocado. 

The avocado is something we like to add on top, since it helps with the spiciness of the chili and looks pretty on top. 

We like making our own pita chips too! To make them you just:

Pita Chips
Pita
butter
Parmesan cheese

Cut pita in half horizontally and in half again until you have quarters or chip sized pieces. Spread a little butter on top and sprinkle with Parmesan cheese. Place in toaster oven until crispy and enjoy!



Shavua tov (good week), 
~Marina