Thursday, April 9, 2009

3/31 Rachael Ray Chili

I decided to try this Rachael Ray magazine recipe:
Texas Turkey Chili
1/4 c. olive oil
1 bell pepper, finely chopped
1 onion, finely chopped
1/4 c. tomato paste
1 T. chili powder
3/4 lb ground turkey
salt and pepper
1 14.5 oz can fire roasted crushed tomatoes
1 12 oz bottle beer
1 15.5 oz can kidney beans, rinsed
Heat oil over med-high heat. Set aside 2 T. chopped bell pepper and add the remaining bell pepper and onion to dutch oven, cook until soft about 5 minutes. Stir in tomato paste and chili powder. Add turkey, season with salt and cook, breaking up and stirring to combine, 3-4 minutes.
Pour in crushed tomatoes and beer, bring to a boil, then lower the heat and simmer, stirring occasionally for 10 minutes. Add the kidney beans and cook until heated through, about 5 minutes more. Season with salt and pepper. Serve in bowls with cornbread, top with reserved bell pepper.

OK I know you guys are used to me changing every recipe, but I follwed this one to the letter...and it was very bad. The first thing my husband said was, "this is a woman's chili" then he said, "Rachael does not know her chili." We did not like the raw bell pepper on top at all. So we are not recommending this one.

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