Tuesday, February 3, 2009


One big MEH

I forgot the Super Bowl was last weekend. Actually forgot is the wrong word -- I don't think I ever heard about it. I legitimately didn't/don't care. I didn't watch the game, I didn't try to see the commercials, I didn't even go near a television while it was on. I never once checked online to see the score.

What I did do was make a bowl of chili the day before. It was nice. The grocery store parking lot was abhorrently packed yet the store itself, while quite crowded, was very well managed. Macey's did a very good job of handling the rush. And I got four frozen pizzas for $10, which, while I don't often eat frozen pizzas, is always a good thing.

I wanted to make something I hadn't made before and chili sounded as good as anything. I wanted to use the slow cooker since I had the weekend to myself (my brother was out of town) and I wanted to just relax and do whatever I wanted and take as long as I wanted to do it. This led to me making a lot of different dishes just because I wanted to. It made me so happy.

Sheer joy

The chili was a spicy habanero turkey chili. It turned out swimmingly. If you have time -- and a slow cooker -- I highly recommend it. Here's the recipe:
  • 3 tablespoons olive oil
  • 1 pound lean ground turkey
  • 1 onion, chopped
  • 1 cup red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1 cup rinsed and drained canned black-eyed peas
  • 1 (15 ounce) can low sodium tomato sauce
  • 1 dried habanero pepper, chopped
  • 1 cup frozen corn kernels
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dried basil
  • 1 teaspoon dried sage
  • salt to taste
Pretty basic recipe: just brown the turkey in some of the olive oil with the onion, then move that to the slow cooker and fry the garlic and red bell pepper for a few minutes in the rest of the olive oil, then throw everything -- except the last six ingredients (corn through salt) -- into the slow cooker and cook for about 7 hours on low, then add the last ingredients and cook for however long you want, another hour is what the recipe says.

I kind of ignored the last part and just threw the remaining ingredients in after about 3 hours, then cooked for another 6 or so. Then ate a bowl (with a little pepperjack cheese on top) and cooked the rest overnight. It turned out close to perfect. Sadly, it wasn't quite.

One of the four was missing

Turns out Macey's here doesn't sell habaneros which is pretty sad since Hornbacher's in Minnesota did. I was quite let down. I had to settle for a habanero hot sauce which, despite the name, does not live up to habaneros. It's spicy, but not much more so than tabasco sauce although I think the flavor is better. So, that was what I did. And I liked it. It was a great weekend.

No comments: