Reply to Is cooking chili at home generally a waste of time and money?

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[quote=Anonymous]I love a good turkey verde chili; sadly I am now the only non-omnivore in the house so don’t make it much anymore. But here goes: sauté one large chopped onion until translucent. Add about a tablespoon of minced garlic and sauté for a minute. Add two pounds of fresh, quartered tomatillos along with one large chopped deseeded  fresh jalapeño. Cook until softened; add a little water if the tomatillos aren’t juicy enough and add cumin to taste (probably around 1/4 cup along with salt and pepper. Once soft, purée in blender and set aside. Cook 2lbs ground turkey. Salt and pepper to taste. Prepare 1 lb of your preferred dry white beans in vegetable broth and bay leaves; I usually add some sautéed onion here as well. You can use 2 15 oz cans of beans if you prefer, but I like starting from dry better. When all ingredients ready, remove bay leaf combine (reserve the bean broth if you made them from scratch as you won’t need it all). Add bean broth or water if the puréed tomatillos were not enough. Bring to a simmer and add a suitable amount of your preferred chili powder along with any additional cumin, salt, pepper or other spices you like (oregano and epaulet are both winners in my house). Simmer for 30-60 minutes.

Your active cooking time will be about 45 minute-1 hour. I have won a few chili contests with this one. [/quote]

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