You are currently browsing the monthly archive for January 2008.

  • 1 1/3 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 Tbs flour
  • 2 Tbs Canola oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 (28 oz) can fire-roasted diced tomatoes (or 2 [14.5] oz cans)
  • 2 cups frozen corn
  • 2 cups frozen butter beans
  • 2 cups frozen sliced okra
  • 1 tsp liquid smoke
  • 6 dashes Worcestershire sauce
  • 2 dashes Tobasco sauce

Sautee chicken in oil over medium high heat in a non-stick soup pot. When it begins to brown (8-10 mins), sprinkle flour into the pot and sautee, stirring, 2 to 3 more minutes. Add onion, garlic, and celery and sautee another 8 mins.

Add tomatoes (including juice), broth, and bay leaf, and simmer covered for 50 minutes.

Stir in corn, okra, and butter beans, and add liquid smoke, Worcestershire, and Tobasco. Bring to a simmer and simmer uncovered 20 to 30 minutes more.

  • 1 onions chopped
  • 2 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 1 1/3 pounds ground turkey
  • 1 Tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon powdered cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried oregano
  • pinch cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1 cup water
  • 3/4 cup crushed tomato
  • 2 teaspoons wine vinegar
  • 2 teaspoons molasses
  • salt to taste
  • freshly ground black pepper

In a large pot, sauté onions and garlic in oil over medium heat until onions are soft. Add turkey and cook until lightly browned. Add spices (except the bay leaf) and continue to cook for another minute or two, still stirring. Add bay leaf, water, crushed tomato, vinegar, and molasses.

Simmer, uncovered, for one hour, stirring occasionally. Add more water if necessary, keeping the meat barely covered; chili should be thickened but still soupy enough to be ladled. Discard bay leaf and season with salt and pepper.

Serve over spaghetti with grated cheddar cheese, oyster crackers, and kidney beans.