“The best turkey chili I have ever tasted”
The photo below is me volunteering at the 2002 Winter Olympics in Park City, Utah. I worked at the finish line for the men’s and women’s bobsled and skeleton events. Basically, we helped the athletes get their equipment off the ice and to the scales to make sure they were within weigh limits.
I had a blast watching and participating in all the U.S. teams victories in the two and four person bobsled as well as the incredible gold metal won in the men’s skeleton. It was electrifying!
On another note, after being served chili and hot dogs every night for 11 days in the volunteer dining tent, I now know where they came up with the Games motto, “Light the Fire Within”.
A couple of years ago, a neighbor gave me my all time favorite chili recipe. She served it at a pre- Christmas party for some of the neighbors. It is suppose to be the actual recipe used for making famous Deer Valley Chili. It turned out not to be the exact recipe. I found this out from someone who used to work in the kitchens of Deer Valley contacted me by email and told me I was missing ingredient – coriander. It’s now in the recipe.
Deer Valley, host of the 2002 Olympic mogul, slalom, and freestyle aerial venues, was voted one of the top ski resorts in Ski Magazine. It is famous for its great service and incredible food. Their chili is one of their most celebrated dishes and I am happy to offer this version to you.
2 cups dried black beans
10 cups Water
1 teaspoon Pepper
1/2 cup unsalted butter
2 medium Anaheim chilies, seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 Large Leek (white part only)
2 Garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/4 cup corn flour
1 teaspoon cayenne
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoons salt
1/8 cup Sugar
4 1/2 cup chicken stock
2 1/4 cup frozen corn, thawed
4 cups diced cooked turkey or chicken
grated cheddar cheese
How To Prepare At Home
Soak black beans in large pot overnight. The next day you will drain & cook them.
Seed and chop the chilies, chop the onion, celery, red pepper and leek.
Mince the garlic and get the rest of the ingredients ready to cook.
Add 10 cups water and pepper to the drained beans. Bring them to a boil, simmer 1 1/2 hours. Drain.
Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low.
Add the flour and spices, cook 5 minutes.
Add the sugar and 4 cups stock and bring to simmer.
Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.
Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.
Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.
Copyright 1997 - 2013 The Reluctant Gourmet