Great Chili is a must have at any Super Bowl party. This is a delicious recipe that goes perfectly with BARD’S Sorghum malt gluten-free beer! Your gluten-free guests will love you for serving this winning combination.
1- 1 lb ground turkey meat ( 50/50 mix of white & dark meat or all dark meat)
2- 6 large tomatoes ( skin removed) see instructions below.
3- 1 medium onion, finely chopped.
4-4 garlic cloves, finely chopped.
5- 2 tablespoons extra virgin olive oil
6- 1 stalk of celery, finely chopped
7- 2 small ears of corn, kernels removed from cob. ( trader joe’s has fresh corn year round). If you are unable to find fresh corn, I would use frozen over canned. (approximately 1/2 cup.)
8- 1 red pepper, finely chopped.
9- 1 jalapeno, seeds removed, finely chopped.
10- 2 teaspoons fresh Cilantro, finely chopped.
11- 3 tablespoons tomato paste.
12- juice from 1/2 a lime
13- one 15 oz can organic kidney beans , rinsed thoroughly.
14- 1 teaspoon chili powder.
15- 2 teaspoons sea salt.
16- 1/4 teaspoon of fresh ground black pepper
17- 1/4 teaspoon cayenne pepper.
18- 1/2 cup of water
19- 1/2 cup sharp cheddar cheese.
20- your favorite GF corn chips.( a thicker chip is best)
1- Bring a large pot of water to a boil.
2- Drop the 6 tomatoes into the pot for 2 minutes, until skin splits.
3- Remove tomatoes from water and let cool so you can handle them.
4- Remove the skin from the tomatoes and discard.
5- Roughly chop the tomatoes and set aside
6- In a large pot add 1 tablespoon of olive oil and heat over medium heat.
7- Add garlic, onions, celery and a pinch of salt. Cook until onions are translucent. ( 2-3 minutes)
8- Add the turkey meat and combine.
9- Stir the mixture frequently to ensure Turkey is thoroughly cooked.
10- Strain the turkey,onion , garlic, celery mixture to remove an excess liquid. Put aside.
11- In the same pot add 1 tablespoon of olive oil, red pepper and jalapeno.
12- Cook the peppers until tender but still firm.
13- Stir in the Cilantro and lime juice and scarp the bottom of pot (deglaze), cook for one minute.
14- Add the cooked Turkey mixture back in the pot and combine.
15- Stir in the chili powder, salt, black pepper and cayenne pepper
16- Add chopped tomatoes, 1/2 cup water , kidney beans, and corn.
17- Cook uncovered for 40- 45 minutes for a thick chili ( which I recommend) or covered for a thinner chili.
18- Place 1/3 of the Chili in a large serving bowl and sprinkle with a layer of cheese.
19- Repeat this two more times until you have all the Chile in the bowl and the top is covered with cheese.
20- Place Chili in the middle of a plater and surround with corn chips for dipping.
Serve with a cold Gluten-free beer.
Enjoy the game!
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