It is good enough, however, for me to drive past 6 other markets and through the ghetto of Paterson to visit. The prices are insane, the produce is amazing, there store brand of everything is delicious, and they have the best cheese section ever. Where else could I buy a 102 oz. can of crushed tomatoes (ok, maybe Sam's Club, but it's owned by Wal-Mart and is therefore the devil)? But where could I buy a 102 oz. can of tomatoes for three bucks? And why would anyone want to buy a 102 oz. can of crushed tomatoes, anyway? Because. I use it in everything, and it freezes well. I used almost half of this can for chili and the rest went into ziploc bags. I stacked them flat in the freezer, labeled of course, and now I can pull out a bag to defrost anytime I am making a sauce or soup. I think I need to go buy more cans.
Ingredients:
2 Tbls olive oil
1 lb. ground turkey
1 large yellow onion, diced
1 large zucchini diced
2 carrots, peeled and diced
2 Tbls. ancho chili powder
2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. cinnamon
1/2 tsp. red pepper flakes
1 Tbls. salt
1 tsp. fresh ground black pepper
1 bay leaf
2 cloves, minced garlic
1 12 oz. bottle dark beer
2 Tbls. tomato paste
2 28 oz. cans crushed tomatoes
3 15 oz. cans red kidney beans
Shredded cheddar, cilantro, and/or sour cream for garnish
Preparation:
In a dutch oven or large pot, heat oil over medium high heat. Add turkey and cook until browned, drain, pour into another bowl and set aside. Add onions to pot and cook over medium high heat for 5 minutes. add carrots, zucchini and garlic and cook for 5 minutes. Add turkey back to the pot and add chili powder, cumin, cayenne, cinnamon, pepper flakes, salt and pepper. Toss to coat and cook for 5 minutes more. Pour in beer and cook until foam subsides. Stir in tomato paste and crushed tomatoes and cook uncovered until it comes to a boil. Reduce heat to simmer, add beans and cook for 1 1/2 hours. Serve topped with garnishes and a slice of cornbread.
Cornbread with Chile de arbol
Adapted from Cooking Light Magazine, September 2008
Ingredients:
1 1/4 c. stone ground cornmeal
1 cup fresh corn kernels (about 2 ears of corn)
3/4 tsp. kosher salt
1/2 tsp. baking soda
1 cup nonfat buttermilk
1 c. shredded cheddar cheese
1 large Chile de arbol (any hot pepper will do!) diced
1 1/2 Tbls. honey
1 1/2 Tbls. butter, melted and cooled
1 Tbls vegetable oil
2 large eggs, beaten
Preparation:
Preheat oven to 375 degrees. Spray a 9 inch cast iron skillet with cooking spray and place in the center of the oven to heat.
Whisk cornmeal, corn, hot peppers, salt, and baking soda in a large bowl, making a well in the center. Combine buttermilk, cheese, butter, honey, oil, and eggs in a small bowl. Pour into the cornmeal mixture and fold to combine. Pour into preheated pan and bake for 25-20 minutes or until a tester comes out clean. Cool for 5-10 minutes before slicing into wedges.
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2 comments:
isnt it awesome when you find a great deal like that!
That is one ginormous can of tomatoes! ;-) Love your chili--it looks so hearty and good. Thanks for joining in with Souper Sundays this week! Hope to have you back.
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