I was making a simple dinner with Jacques Pépin when I realized that this may be the most exciting chili that I have eaten. This is very good. This recipe requires Chili 9000 chili powder from Penzeys. In the future, I plan on using traditional chili powder. I want to believe that the proportions for the spices in this recipe will work with any chili powder. If the results are as exciting when I use Chili 9000, I will have created a great recipe! Jacques Pépin created the original recipe that I used to make this recipe.
- 1 pound ground turkey
- 6 (15 ounce) cans kidney beans
- 2 cups yellow onions, medium dice
- 2 tablespoons garlic paste (from a garlic press)
- 3/4 cup scallions, chopped
- 2 jalapeño chili peppers, small dice
- 2 tablespoons tomato paste
- 1 can (15 ounces) diced tomatoes in sauce
- 2 tablespoons chili powder (Penzeys Chili 9000)
- 1 tablespoon + 3/4 teaspoon unsweetened cocoa powder
- 1 3/4 teaspoons ground cumin
- 2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon black pepper
- 4 teaspoons Diamond kosher salt
- 2 bay leaves
- 2 tablespoons corn oil
- 1 quart (4 cups) water
- Thicken and add flavor with 1-2 tablespoons corn meal or maseca
- Prepare the vegetables
- Prepare the spices or seasonings
- In a pot, brown the ground turkey
- Sweat the vegetables with the turkey for about 10 minutes
- Add the spices while sweating the vegetables after about 7 minutes
- Add the beans
- Add the water
- Simmer for 30 minutes
- Put in serving bowls
- Serve after permitting the chili to cool for about 10 minutes
Download The Recipe:
1. Episode 217: Game Day Pressure,” KQED, accessed August 5, 2017, http://www.kqed.org/w/morefastfoodmyway/episode217.html.
2. Chili Con Carne Of Jacques Pépin,” Snap’s Blog, accessed August 5, 2017, https://timothysnapmassey.wordpress.com/2017/03/29/chili-con-carne-of-jacques-pepin/.
Note: 1) the chili is more flavorful after being refrigerated overnight
This chili Con Carne is great. The recipe is interesting because it uses scallions and a lot of garlic. Simmering scallions in things similar to gumbo is popular in Louisiana. Chili is supposedly Texan cuisine because chili con carne supposedly originated in Texas. There must be some Cajun or Creole people in Texas where this recipe was created, because I thought it was the French version. Jacques Pépin says that this recipe is from San Quentin, a prison in California.
The chili is light. The flavor of the chili is mild. When the garnishes are added the flavor of the chili came to life. The contrast between the chili and red onions, cilantro, and Monterey Jack cheese is very exciting. The proportions that Jacques Pépin gives for the garnishes puts a salad on the top of the chili. If someone adds the salad, the chili is very exciting. I browned the meat and added the liquid from deglazing the pan to the water used in the recipe.
Download The Recipe:
Chili Con Carne Of Jacques Pépin
Note: 1) If this seems too spicy, use twice as many beans, 2) when I doubled the amount of beans, I doubled that amount of ground cloves
The flavors in this chili are exciting and different. Cincinnati chili can include chocolate, cloves, and allspice. I usually use cloves. I also add red hot peppers to add heat. Allspice makes this chili very flavorful. The chocolate tames all of these flavors. This is one of my favorite recipes to make when I am busy. I am able to toss everything in a slow cooker and walk away.
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This is fantastic chili. The Creole Queen lives right here! I am not sure if a riverboat from New Orleans can travel to Cincinnati. But this chili rages. Cloves probably take people to a different place. The chocolate kills the raging feeling and it makes the chili universally good. Do not use a lot of chocolate. The most exciting combo uses allspice and ground cloves. I usually make half of the recipe because it will fit in my slow cooker. Notice that the trick for making chili or rice is to know the number of cups of water to use based on the instructions on a package, and then substituting other liquids for the water. If there is too much water, boil the chili while stirring it constantly to remove the water. Water evaporates about 1 cup per 20 minutes in my kitchen.