BM#12: W2, Day6: Hope my readers aren't bored of seeing only sweet recipes.. Well, for a change, I am posting a savory recipe. Here in this Chili recipe,Chocolate is used as a flavoring agent to enhance the flavor of the Chili. Caution must be used to not go overboard with the chocolate. We want it to be subtly present but never overpowering. Base recipe from Allrecipes.
For your Ears: This song simply cracks me up. My son loves it as well. He tries to mimic the fancy footwork and that is so funny to watch.
- 1-1/4 Cup Lean Ground Turkey
- 1 Cup Red Kidney Bean, soaked overnight and cooked/pressure-cooked till tender
- 1/2 Large Yellow Onion, finely chopped
- 2 Small Red Tomatoes, finely chopped
- 3-4 B& G Hot Cherry Peppers
- 4 Cups Homemade Chicken Stock
- 1 Bell Pepper (I used 1/2 Yellow and 1/2 Green Pepper)
- 3 Large Garlic Cloves, finely grated/minced
- 1 Tsp Cumin Powder
- 1/2 Tsp Ground Black Pepper or more/less
- 1 Tsp Cornstarch
- 1 Tbsp Dark Brown Sugar
- 1-1/4 Tbsp Coarsely Chopped Unsweetened Dark Chocolate
- Olive Oil for Cooking
- Green Onions for Garnish
- In a thick bottomed pan, heat the oil and brown the onions and peppers.
- Add the ground turkey and grated garlic and cook for 2-3 minutes
- Take 1/2 Cup of the cooked beans and puree it with little chicken stock. Set aside. Add the remaining beans, tomatoes, brown sugar and chopped cherry peppers. Season with salt and ground pepper.
- Chop about 1-1/2 Tbsp of unsweetened chocolate and set aside. Please don't go beyond the said limit.
- Dilute the cornstarch with little chicken stock. Add it to the pan along with the chicken stock and the bean puree. Let it cook for about 15 minutes on a medium flame until the chili thickens.
- Switch off the stove and add the chocolate.
- Transfer to serving bowls and garnish with spring onions.
Enjoy!Sending this to Srivalli's Chocolate Mela