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Title: Turkey Black Bean Chili with Ancho Vinaigrette
Categories: Chili Entree Poultry Vegetable
Yield: 6 Servings
| === ancho chile salsa === | ||
| 4 | Ancho chiles; stemmed and seeded | |
| 1/2 | c | Freshly-squeezed orange juice |
| 1/4 | c | Freshly-squeezed lime juice |
| 1 | ts | Salt |
| 2 | tb | Extra-virgin olive oil |
| === turkey black bean chili === | ||
| 2 | c | Dried black beans |
| 8 | c | Water |
| 3 | Arbol chiles | |
| 3 | Bay leaves | |
| 2 | tb | Vegetable oil |
| 1 | lb | Coarsely-ground turkey |
| 1 | lg | Onion; diced |
| 1 | ts | Salt; or to taste |
| 1/2 | ts | Freshly-ground black pepper -- or to taste |
| 3 | Garlic cloves; minced | |
| 3 | Poblano chiles; stemmed, seeded, | |
| ; and diced | ||
| 1 1/2 | tb | Chili powder |
| 1 1/2 | tb | Ground cumin |
| 1/2 | ts | Cayenne pepper |
| 3 | c | Chicken stock |
Recipe by: Susan Feniger and Mary Sue Milliken To make the salsa, toast the chiles directly over a medium gas fame or i Place the beans in a soup pot with the water, arbol chilies and bay leav In a large, heavy pot heat the vegetable oil and cook the turkey, stirri Serve in warm bowls with a dollop of the ancho chile salsa on top. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6180 broadcast 02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.
03-04-1997
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