Right around the time quarantine cookies and tacos became a habit this spring, I also realized that that none of my existing chili recipes exactly fit the bill of what I wanted for dinner — namely, to focus on ground turkey, have a minimized ingredient list, and not take terribly long because it turns out that even with all day, every day at home, I just don’t have enough time to plan ahead for dinner and please don’t try to use reason or psychology to suggest there are other forces at play, okay?
For fun — clearly I’m a party animal — I enjoy plucking random recipes from the archives, dusting them off, and seeing if a tune-up would be beneficial.* Sometimes I dig far enough back that I find photos so ghastly that I react as if a Dali-faced mask leapt out from my laptop screen (yes, I’m in deep). And this was the case with a 2007 Red Bean Chili which I’m not even linking to; it’s that bad. But as I began tuning it up, I ended up leaving almost nothing from the original recipe — it now has a more fitting yield for a weeknight, adds ingredients in what I consider a better order, only uses turkey and beans, the spices are more balanced, and by balanced, I mean, we no longer use 1/3 cup chili powder, thank heavens. I’m sorry to tease you with the inclusion of a pretty cornbread, my favorite thing to make with chili — it’s almost, but not quite ready. But I promise you’ll read about it here first when it is.
6 months ago: Roast Chicken with Schmaltzy Cabbage
1 year ago: Chicken Curry
2 years ago: Even More Perfect Apple Pie
3 years ago: Quick Pasta and Chickpeas and Chocolate Olive Oil Cake
4 years ago: Garlic Wine and Butter Steamed Clams, Baked Alaska, Indian-Spiced Cauliflower Soup and Skillet-Baked Pasta with Five Cheeses
5 years ago: My Old-School Baked Ziti and Cannoli Pound Cake
6 years ago: Better Chicken Pot Pies and Better Chocolate Babka
7 years ago: Miso Sweet Potato and Broccoli Bowl and Purple Plum Torte
8 years ago: Pumpkin Cinnamon Rolls
9 years ago: Apple Pie Cookies
10 years ago: Mushroom Lasagna
11 years ago: Quiche Lorraine and Breakfast Apple Granola Crisp
12 years ago: Majestic and Moist Honey Cake, Best Challah (Egg Bread), and Mom’s Apple Cake
13 years ago: Peter Reinhart’s Bagels and Peanut Butter Brownies
14 years ago: Lemon Cake
Skillet Turkey Chili
Note: You can watch an Instagram Story demo of this recipe over here.
- 2 tablespoons olive oil
- 1 large onion, chopped small
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 to 3 teaspoons ground chile powder (see Note; to taste)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 pound ground turkey
- 1 15-ounce can black or small red beans, drained and rinsed
- 1 15-ounce can diced tomatoes
- 1 lime
- To serve: Sour cream, pickled red onions, pickled jalapenos, grated cheddar, cornbread, fresh cilantro, lime wedges, and/or thinly sliced scallions
Bring chili mixture to a simmer and cook for 25 to 30 minutes, stirring regularly. Add reserved can of water, 1/3 at a time, if mixture looks dry. Taste for salt and spice and adjust as needed. With a mild chile powder, I’ll add up to 2 teaspoons more, and did so here. If you can, let chili rest 5 minutes off heat before serving; I find that the texture sets up nicely. Finish with the juice of half the lime, and any fixings you like.