Dec 11, 2016
Chili tastes are highly personal, and this recipe is one I developed for my family. We don’t eat red meat often, but we certainly do appreciate the overall depth of flavor pork and beef can add to a dish. What gives this Turkey Chili its distinct flavor and aroma is an infusion of Lapsang souchong, sometimes referred to as smoked tea. Its leaves are smoke-dried over pinewood and its distinctive flavor creates a smoky chili that is usually only achieved with beef, pork or ham hocks. It’s a leaner, more healthful chili, an amalgam of styles, with tea for complexity, spices for kick and lots of beans. Some chili aficionados will say the flavor of a good chili is all about cumin levels, others believe it’s all about the heat. In our home, the success of this one pot meal hinges on the tea and its beguiling smoky aroma.
Yield: Makes 12 cups
1 -6 ounce (171 grams) can tomato paste
3 Tablespoons Lapsang souchong tea, cover with 1 cup boiling water
2 tablespoons olive oil
2 medium white onions, diced
1.5 lbs. (24 ounces) fresh ground lean turkey
2 -15 ounces (425 grams) cans unsalted kidney beans, rinsed and drained
2 -15 ounces (425 grams) cans unsalted navy beans, rinsed and drained
2 -14.5 ounces (411 grams) cans diced fire roasted tomatoes, drained
1 -4 ounces (113 Grams) can diced, gluten free green chilies, hot, drained
1 – 28 ounce (794 grams) can tomato sauce
1 tablespoon chili powder, more to taste
1 tablespoon salt
½ tablespoon pepper
1 teaspoon cumin, more to taste
In a mixing bowl combine two cups of water and the tomato paste, stir to combine and set aside. Steep the tea for about 10 minutes. It should be a lush, red-to-amber brown hue and robustly aromatic. Strain and set liquid aside. The tea leaves can be reinfused for another use.
Heat 2 tablespoons of olive oil in a large stock pot over medium heat. Add the onion to the pot, raise the heat to medium-high, and cook until the onion is translucent, about 5 minutes.
Crumble the turkey meat into the pot and sauté, breaking up any large chunks with a wooden spatula, and combining with the onion. Cook until evenly brown, about 8 minutes. Reduce heat to medium-low and add the kidney beans, navy beans, fire roasted tomatoes and chilies. Stir until combined and add diluted tomato paste, tomato sauce, chili powder, salt and pepper. Bring to a boil, reduce to a simmer and cook for about 15 minutes. Add ½ of the tea and the cumin, and continue to cook for another 10 minutes. Stir, remove from heat and add more tea and cumin to taste. Serve hot, garnished with cheddar cheese and a dollop of sour cream if desired. We also like crushed tortilla chips on ours, and oftentimes will serve it over rice. This chili freezes quite well and tastes even better the next day!
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