President Obama's chili recipe, with some (not political) advice
Anyone who knows me in real life or follows me on Facebook knows how proudly I support President Obama, but despite the fact that today is a special election day in Massachusetts (please vote!), this post isn't about politics. It's about chili. I found the recipe for the president's chili online, and I have to tell you, I have issues. Well, one issue. Mr. President, I hope you don't think it presumptuous that I've altered your recipe just a little bit. With all due respect, it needs more heat. The flavor is great, and really, I've never used turmeric in chili before, so that was fun. Now, you've got to spice it up! In the recipe, I've called for up to three teaspoons of hot sauce, but that's just a guideline. When it comes to chili, every cook has the right to choose.
President Obama's chili
Adapted from the President's recipe on Dash. Serves 4-6; can be multiplied.
1 Tbsp olive oil
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1-1/4 lb ground turkey
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp ground turmeric
1/4 tsp Italian seasoning (or dried basil)
1 Tbsp chili powder (I love Penzeys Chili 3000)
3 Tbsp red wine vinegar
26 oz canned chopped tomatoes (I use POMI)
1 29-oz can red kidney beans, drained and rinsed
1/4 tsp kosher salt
1-3 tsp hot sauce (Tabasco, or your favorite)
3-4 cups cooked white or brown rice, for serving
For garnish: grated Cheddar cheese, sour cream, onions or scallions, avocado chunks, to your taste.
In a 5-quart Dutch oven or soup pot, sauté onions, green pepper, and garlic in olive oil over medium heat, until the vegetables are soft (2 minutes).
Add ground meat and brown, stirring frequently to keep the meat from sticking. Stir in the cumin, oregano, turmeric, basil or Italian seasoning, and chili powder. Cook for 2 minutes, to bring out the aroma in the spices.
Add the vinegar and tomatoes. Reduce heat to simmer, and cook, uncovered, for 15 minutes, stirring occasionally.
Then, add the kidney beans, and cook for 5 minutes. Season with salt and hot sauce, to taste.
Serve over white or brown rice. Garnish with (optional) grated cheddar cheese, onions, and sour cream.
More recipes in The Perfect Pantry:
Slow cooker turkey, black bean and squash chili
Turkey mole chili
Turkey and white bean chili
Smoky turkey, black bean and corn chili
Slow cooker vegan spicy pinto bean chili with corn and kale
Other recipes that use these pantry ingredients:
Slow cooker turkey tomatillo and pinto bean soup with corn, from Everyday Maven
Pinto beans with bacon and jalapeños, from Simply Recipes
Ground turkey and bean stew with cumin, green chiles, and cilantro, from Kalyn's Kitchen
Tuscan-style pinto bean soup with kale, from Lisa's Kitchen
Quick quinoa and turkey taco stew, from GreenLiteBites