So today was a pretty cool day. Today my frittata recipe which is being featured in The Epicurious Cookbook being released this October landed me on the front page of Epicurious.com, and while it doesn’t make me Julie Powell or Amanda Hesser or Ina Garten or Martie Duncan or Julia Child, my oh my it is still very cool to me :<}
Sooooooo….in the kitchen sink of it all, I have another recipe to post. Easy as pie. Make ahead and freeze, or make and eat the same day. And in case you are wondering why so many recipes end up as the kitchen sink of it all, it is simple: a lot of my recipes evolved out of what was fresh and in my kitchen needing to be used.
2 ears of corn – take kernels off the cob
1 onion (nice large and preferably sweet or red) chopped
2 LARGE cloves of garlic, minced
2 ribs of celery, minced
2 diced or chopped red bell peppers or red sweet peppers (sometimes they are long and red, not bell)
2 teaspoons each rough chopped: fresh basil, oregano, cilantro
Salt and pepper to taste
Jayshree Chili Powder (start with 2 tablespoons)
1 packet of Sazón Goya
1 teaspoon mild or sweet paprika (Spanish)
1/4 or 1/2 teaspoon hot paprika (Spanish)
1/4 teaspoon Chipolte chili powder
1 package ground turkey (28 oz)
3/4 lb. of beef round boneless chipped beef for a stir fry – chopped up small
1 15.5 oz can Goya small red kidney beans
1 15.5 oz can Goya black beans
1 28 oz can of crushed tomatoes in puree (I like Red Pack or Tuttorosso)
1 15 oz can of Kuner’s of Colorado Southwestern Chili Tomatoes (or tomatoes of the same size can that have Mexican or Italian spices)
1 6 oz can tomato paste
Cook onion, garlic, celery in a Dutch Oven with canola oil ( a few tablespoons – like 5)- to this add chipolte powder, Sazón Goya, paprikas, salt.
Cook over medium to low heat until translucent.
Add red peppers and corn. Cook about 5 to 7 minutes then add beef. Cook about 8 minutes more. Add ground turkey and cook through – keep everything moving in the pan so it doesn’t stick – medium heat, incidentally.
When turkey cooks through add beans (which have been DRAINED of can liquids). Blend in.
Add tomato paste.
Add chili powder and herbs. Allow to come up to almost a boil and then reduce to a low simmer. Check and stir periodically to keep from sticking to bottom of pan. Taste a couple of times as well to adjust for seasoning – in case you wish to add more chili powder or salt and pepper.
Serve with your favorite chili extras…..chips, sour cream, shredded jack/cheddar, and so on…..