Hot Child In The City

 

I know that for many people, any dish that's packed with heat is generally thought of as being winter fare. But for me, certain hot and spicy dishes are exactly what the doctor ordered as the weather turns warm. Of course, none of us wants a warm bowl of anything once the humidity of summer kicks in, but in that blessed post-winter mirage we call spring (I think it technically still exists), when the sun is warm but shady breezes tickle our newly exposed ankles and virgin toes, nothing welcomes me home like a light stew. The house doesn't need heat, but it's too soon for the AC, and the temperature in the kitchen is just right. There may only be one day a year that fits this description, but on that day, I'm making white chili. It's faster than a traditional beef chili which means less time in front of that hot stove, and it's lighter not just in the use of ground turkey over beef, but also in bringing juicy morsels of sweet corn and creamy white beans to the flavor party. There's no tomato and therefore less thickness to this type of chili, plus it has lemony-fresh cilantro and plenty of diced jalapeños. For me the added bonus are cooling toppings like sour cream and super creamy avocados, not to mention a big handful of cheese and a big squirt of lime juice.

Everyone has their own style when it comes to chili, especially the turkey variety. For some people it's a way to get their daily serving of vegetables, tossing in everything from zucchini to bell peppers and kale, but I generally keep it pretty simple. If I'm trying to really be healthy I stop at turkey, beans, and corn as main ingredients (not counting the onions and garlic), but if I want a little added punch, as I did recently, I like to add a bit of spicy sausage. Chorizo is my first choice, but coming in at a close second is andouille, which I used in this recipe. If you've never had it before it's truly a superior sausage. Smoky and spicy, it hails from the Cajun kitchens of Louisiana, where the black pepper is plentiful and there are green peppers in almost everything. That's why I like using it here, because the mild jalapeños and plethora of spices subtly echo the types of flavors in that wonderful and highly flavorful cuisine. It's also smoked, which much like chorizo with its smoked paprika, really lends an earthy, smoky punch of flavor. You can always use any type of sausage that may be on hand, but this will give you the most flavor bang for your buck, and like I mentioned, really gives the dish a harmonious, layered flavor--no small feat considering how quickly and easily it comes together.

Like any good chili it starts with a large, heavy pot or dutch oven and some onions, cooked down with garlic and a few spices (toasting dry spices is essential to developing their flavor). Once that's done I like to push the mixture to one side and brown the sausage in the new little hot spot I've opened up. Then I do the same with the sausage, pushing it to one side and browning the turkey in the new hot spot. Once it's cooked through and no longer pink, I combine it with the onion and sausage mixture and in go the jalapeños (I personally prefer them not softened because I like their fresh bell pepper flavor, but you could certainly cook them down). After a minute or so I add the chicken stock along with chopped cilantro. After letting the mixture boil together for 10-15 minutes I toss in the beans, which are canned and only need a minute in the soup to heat up. Then in goes the corn (I prefer frozen over canned) and you're ready to serve. There are a ton of different toppings to be had, including spring radishes, avocado, raw onions, lime, sour cream, chopped cilantro and any number of cheeses. I like all of them and usually put out everything I have on hand. So the next time you feel that spring breeze or a slight chill while walking in the shade, give this chili a try; it'll warm you and your soul.

White Turkey Chili

1lb ground turkey
1 15 oz can white cannellini beans, rinsed
3 cups chicken stock

1/4 cup cider vinegar
1 large onion, finely diced
2 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/2 tsp coriander
1 cup andouille sausage, roughly chopped
1 cup chopped cilantro
1 cup frozen sweet corn
2-3 jalapeños (spice to your taste), finely diced
salt
pepper
extra virgin olive oil

1. In a large pot or dutch oven, heat onions and garlic over medium-low heat in a few tablespoons of extra virgin olive oil and cook until softened, about 5-7 minutes. Add all of the dried spices and cook 1 minute further.

2. Move onion/spice mixture to one side of pot and add sausage, cooking until browned. Scoot sausage to the side with the onions and add turkey to the empty space in the pot. Cook turkey on medium-high heat until no longer pink and combine with the rest of the items in the pot. Add jalapeños and stir to combine.

3. Add enough chicken stock to cover, along with cider vinegar and half of the cilantro and cook, partially covered, about 15 minutes. Add white beans and frozen corn, cooking just until each are warmed through. Add stock as necessary if it becomes too dry. Serve topped with sour cream, avocado, sliced radishes, shredded cheese or a squeeze of lime. Enjoy!

-Laura 

Baby It's Cold Outside

One of the best things I did while I was home was to take advantage of my slow-cooker. Do you have one? Or even a Crock-Pot? If so, you're one lucky devil. Believe it or not they've come a long way in the last few years and are now often used to make real food instead of just mushroom casserole. That's right, real food goes in and real food comes out, unlike what some folks may remember from the 70's. The odd can of tomatoes aside, these days the slow-cooker can be filled with wonderful thick cuts of meat for braising, beans and lentils for stewing, and notoriously long cooking vegetables like collards and beets for growing boys and girls that need their veggies.

Although I've used it for everything from split-pea soup to osso buco and short ribs, my all time favorite slow-cooker dish is chili. While it's not a difficult dish to make on the stove top, it does require some attention to ensure it's not burning or sticking. The slow-cooker on the other hand requires no such babysitting. Once you've browned your meat and onions it's everyone in the tub: Meat, onions, beans, tomatoes, chipotles and spices. An even better argument for making chili in the slow-cooker is that (like with every stew) the longer it lingers the better it tastes. While a four hour stove-top chili is tasty, an eight hour slow-cooker chili is to die for. And during those eight hours, you're absolutely free to do whatever you want. Those with newfangled slow-cookers are even luckier because most shut themselves off once the designated cook time has passed, unchaining the home cook and releasing them from their kitchen.

This version of chili is made up of the standard fare, with the addition of a few chipotles in adobo throw in. The great thing about the recipe (and chili in general) is that you can adjust it to fit whatever type of chili you'd like--just use it as your base recipe and take it from there. Hate chipotles? Leave them out and add finely diced jalapeños or extra cayenne pepper for heat instead. Want more veggies? Add two cups of frozen corn and two diced bell peppers. The possibilities are truly endless and probably delicious no matter how you choose to change it up. I personally rarely make chili outside of fall and winter, so if you're anything like me, grab that slow-cooker, a bag of tortillas and make yourself a big batch before the weather turns from frigid to merely cool. And if you're in a hurry, this recipe carries over just fine to the stove top. Just make sure to keep the heat on low and you'll have chili in no time :) 

Chipotle Chili 

2 lbs ground beef
1 onion, finely diced
4 garlic cloves, finely diced
1 can (28 oz) crushed tomatoes (or diced if you like them chunky)
2 Tbsp chili powder
1 1/2 Tbsp cumin
1/2 tsp cayenne pepper
1 Tbsp smoked paprika
3 chipotles in adobo, minced, plus 2 tsp adobo sauce
olive oil
salt
pepper

1. Saute onions and garlic in olive oil in a non-stick skillet until soft and add to your slow-cooker crock. 

2. Add ground beef to the hot skillet, season with salt and cook until still just slightly pink in the center, making sure to break it up to your desired thickness. 

3. Add meat (with any accumulated pan juices) chili powder, cayenne, cumin, paprika, pepper (to taste) chipotles, adobo and tomatoes to the slow-cooker crock. Stir to combine, cover and set on low to cook for 6-8 hours. 

4. Once cooked, skim any extra fat that's risen to the top with a serving spoon or ladle. Check for salt and season to taste. Serve with sour cream, grated cheese and tortillas for dipping, or top with chives. Enjoy!

-Laura