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Prep 12 mins
Cook 1 hr 45 mins
DH and I enjoyed this hearty chili from Norman Kolpas' "The Chili Cookbook." While the recipe calls for masa harina, I think I would omit it next time as the chili really did not need extra thickening and I think it detracted from the flavor just a bit. Also, DH and I ate this chili in a bowl, we did not serve it over rice. It lent itself well to this method. I used baby bellas for the mushrooms. Finally, we sprinked colby jack (I think that was what I had in the fridge) shredded cheese over the top, which I think is a must. Cheddar or a mexican blend of cheeses would also be good.
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 medium garlic cloves, finely chopped
- 1 tablespoon hot paprika
- 1 teaspoon dried red chili pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 lb ground turkey
- 1⁄4 lb mushroom, coarsely chopped
- 1 (28 ounce) can crushed tomatoes
- 1 cup dry red wine
- 3 tablespoons tomato paste
- 1 tablespoon dried oregano leaves
- 2 teaspoons dried leaf basil
- 2 teaspoons dried savory
- 1⁄2 teaspoon dried leaf thyme
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon sugar
- 2 tablespoons masa harina
- steamed rice, for serving (or robust boiled beans)
- In a large saucepan, heat oil over medium heat. Add onions, garlic, paprika, chile flakes, cumin and coriander and saute 2 to 3 minutes.
- Add turkey and mushrooms, increase heat to high and saute until turkey is no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
- Stir in remaining ingredients except masa and steamed rice.
- Bring to a boil, reduce heat slightly and simmer briskly, stirring occasionally, until mixture is fairly thick but still slightly liquid, about 1 1/4 hours.
- Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
- Discard bay leaves.
- Serve over rice or robust boiled beans.