There is nothing so tasty in the Fall in Winter as a big ol' steaming bowl of Chili, and this recipe for Chili From Scratch using ground Turkey uncovers the secrets of making a healthy and absolutely delicious lean meat Chili!
00:00 Introduction
00:26 Ingredients
01:23 Grinding Turkey
02:15 Browning the Meat
03:12 Spice Mix
06:10 Chopping the Vegetables
09:45 Sweating the Vegetables
11:04 Adding the Meat
12:08 Adding Seasonings
13:50 Deglazing the Pan with Beer
15:10 Adding the Tomatoes
16:10 Simmering the Chili
18:22 Adjusting Seasoning
18:56 Taste Test
Ingredients
2 lbs. Ground Turkey
1 Sweet Onion, roughly chopped
½ Each Red, Green, Yellow Bell Peppers, ¼” dice
1 Jalapeno Pepper, seeds removed, finely minced (Optional, depending on heat. level desired)
2 Garlic Cloves, finely minced
2 Tbs Tomato Paste Concentrate
1 Bottle Lager Beer
1 28 oz. Can Crushed or Whole Peeled Tomatoes, with sauce
1 Tbs Dried Oregano
2 Tbs Chili Powder
2 Tbs Smoked Paprika
2 Tbs Ground Cumin
1 Tbs Turmeric
1 tsp Berbere (hot, earthy Ethiopan spice mix, use sparingly)
Coarse Kosher Salt
Black Pepper, freshly coarse ground
Grapeseed Oil, or other neutral vegetable oil
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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