Spicy & Chunky Chili

In the spirit of the Superbowl Sunday, Red and I thought that it would be fun to make chili for supper tonight. Then we realized that we didn't really have a winning chili recipe on our own. So we spent some time this afternoon browsing through recipes and saw a few that we thought would be good. Of course, we ended up modifying probably the entire recipe. I did not want to use beef, so we substituted the ground beef with ground turkey. I also insisted that we use up the leftover veggies in the frig. The result below was excellent though- although this is a seriously SPICY dish! I had to quickly jot everything down that we used so we can use this again in the future. Yum!

Ingredients:

• 1 pound lean ground turkey
  
• 1 large onion, chopped
• 1 red/yellow bell pepper, chopped
• 1 cup of chopped celery (~ 3 stalks)
  
• 1 tablespoons chili powder
• 1 jalapeno pepper chopped
• 1 can (28 ounces) tomatoes, diced, with juices
• 1 can (8 ounces) tomato sauce
• 1 can (8 ounce) chipotle in adobo sauce
  
• 1 tbsp ground cumin
• 1 tbsp crushed red pepper flakes
• 2 tbsp hot sauce
• 1 generous tbsp of garlic
  
• 1 tbsp smoked paprika
  
• 1 can (14.5 ounces) chili beans, small red beans, or kidney beans, drained and rinsed
• Salt & pepper to taste
• 2 tbsp each of chopped green onions, and cilantro
• Shredded cheese for garnish
  

Preparation:

Cook onion, turkey and garlic in a large saucepan until meat is browned, stirring until it crumbles.
Add chili powder and the remaining ingredients (except the green onions and cilantro), stirring well; bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, for about 20 min.
Add chopped green onions & cilantro, stirring well, and cook until thoroughly heated.
Serve with shredded cheese.

Korean Spicy Chicken

This is a recipe courtesy of my sister, who found ways to cook simple homemade Korean dishes with a few basic ingredients.

Ingredients
2 Boneless chicken breast, sliced thinly
3 Tbsp of Korean red bean paste
1 Tbsp of Sesame Oil
1 Tsp of Sugar
3 Tbsp of Sliced green onions
1 cup of shredded carrots
1 cup of thinly sliced Onions
Salt & Pepper to taste

Directions

Mix together the paste, sesame oil, sugar, and sliced green onions.
Combine sliced chicken breast with the marinate. Leave for a minimum of four hours or more. (Overnight is best since the flavor then would really sink in).
Heat a large work for frying.
Mix the marinated chicken, carrots, and onions. Add salt and pepper.
Cover for about 10 minutes.
Turn and mix, make sure that the chicken are thoroughly cooked.
Cover for another 5 min.
Serve with steamed white rice.