I felt like utter crap last night, plus I wanted to play Dragon Age 2. So, cooking was put on the back burner (heh). Instead I'll write about an awesome slow cooker recipe that I found on Loki's Kitchen. I know her in real life, and she recommended it to me when I mentioned wanting to use my slow cooker for things other than making mulled wine once during the holidays. I got my slow cooker as a wedding present years ago and have only used it a handful of times. Several of my friends have praised the virtues of the slow cooker and I think they're right. So far, I've only used it on weekends since there is nothing on earth that could motivate me to get up even earlier on a work day. Morning and I are not friends.
This recipe looked so good (and idiot proof) that I served it to friends without trying it by myself first. Usually, I don't experiment on people. But, I did this time and they really liked it! I used my own combination of spices, as most people do when they make chili. I also added extra cheese because, well, cheese. One of my friends likes food so spicy that it would sear the tastebuds off a normal person, so I let him have some sri racha sauce on the side. :P
The combination of beans works really well here. In past chilis, I've used mainly dark and light kidney beans, so this was a nice change. Plus, turkey is healthier than ground beef. Not that it matters, since I glorped on some sour cream and added a ton of tasty, tasty cheddar. I bought the super nice aged Irish cheddar and it was gooood. Browning the turkey added a little more active time, but it was definitely worth it to make the chili have a more complex flavor. I really like slow cooker recipes because sometimes I don't want a lot of active time to have a good meal. It's great to be able to throw a bunch of things in the slow cooker and ignore them for several hours, and then just dish it up at dinnertime.
Three Bean Turkey Chili
From Loki's Kitchen
1 lb ground turkey
1 onion, chopped (I used a bitey white onion instead of the usual Spanish onion, I thought it worked well)
1 14 oz can diced tomatoes, undrained
1 14 oz can tomato sauce
1 14 oz can light red kidney beans, drained and rinsed
1 14 oz can black beans, drained and rinsed
1 14 oz can chick peas, drained and rinsed
1 can green chilis
1 Tbsp minced garlic
1-2 tbsp chili powder (I used 2 Tbsp Penzeys medium hot and 2 Tbsp Ancho)
2 tsp cayenne pepper (I used only 1 because I was serving friends this dish for the first time. Next time, I'll add the full 2 tsp).
1 tsp black pepper
salt to taste
I topped the chili with sour cream, chopped scallions, and cheddar cheese.
1) Brown the turkey and onion until the turkey is no longer pink. (~ 5 min).
2) Toss everything into the slow cooker. Mix well.
3) Cook on high for 6-8 hours or low for 8+ plus another hour on high. (I cooked it on high for 8 hrs).