By Food & Wine
"This turkey chili is a big favorite of Oprah's," says Art Smith, Oprah's former personal chef. "It's got some spice, which I think kids love just as much as adults do." Delicious Chili Recipes
Turkey-and-Pinto-Bean Chili Oprah's Favorite Chili
1/4 cup extra-virgin olive oil
3 pounds ground turkey
1 medium onion, cut into 1/2-inch dice
3 garlic cloves, minced
1 1/2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon chipotle powder
1 large carrot, cut into 1/4-inch dice
1 red bell pepper, cut into 1/2-inch dice
One 28-ounce can tomato puree
Three 15-ounce cans pinto beans, drained
3/4 cup lager
1 cup chicken stock or low-sodium broth
1 tablespoon cider vinegar
1 teaspoon chopped thyme
Salt and freshly ground black pepper
Chopped chives, for garnish
1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Stir the turkey and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl and repeat with 1 more tablespoon of oil and the remaining turkey.
2. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes. Return the turkey to the pot. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes. Add the thyme, season with salt and pepper and serve, garnished with chives.
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By Food & Wine