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Chef Paul’s Country Turkey Chili
Chef Paul’s Country Turkey Chili This recipe was featured on
"You're the Chef" episode #713.
Watch this episode on Google Video.
Yield: eight portions


1 lb. dried pinto beans, covered with hot water and soaked overnight
2 qt. water
3 each bottles Pilsner beer
1/2 c. cilantro, fresh, sprigs
2 Tbsp. Spanish paprika
1/4 c. parsley, chopped
1/4 c. sage, chopped
1 Tbsp. salt
1 each jalapeno chili pepper
6 oz. tomato paste
1/4 c. cumin, ground
1/4 c. coriander, ground
1/4 c. chili powder
2 lb. turkey, breast, large dice
1/4 c. salad oil
6 Tbsp. garlic, large dice
1 c. onion, large dice
1 c. red bell peppers, large dice
1 c. poblano chili, large dice
1 c. zucchini, large dice
1 1/2 c. summer squash, large dice

Cover the beans with the water in a non-reactive stainless or plastic bowl. Cover and refrigerate overnight.

Simmer beans with the soaking water, beer, cilantro, paprika, parsley, sage, salt, hot pepper and tomato paste until they are just tender.

Beans may be cooled in the cooking liquid and stored refrigerated overnight.

Heat a small sauté pan over high heat. Add the spices and dry toast them by stirring and flipping as they begin to smoke lightly for about 1 minute. Remove from the heat and stir occasionally to finish the toasting process.

Using a large soup or saucepot over high heat, brown the turkey in the salad oil.

Add the garlic and cook for 2 minutes, until the garlic becomes fragrant and nutty in aroma.

Add the vegetables and spices to the turkey and sweat them in the pot until they are bright in color. Add the beans and their cooking liquid, re-heating and simmering, if necessary, for at least 1/2 hour. Thin the chili with a little water if you think it is too thick.

Serve the chili with your favorite beer or cold beverage.

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