|Chipotle Chili Tostado|
I took another sip of my coffee and watched as the weather map scrolled across the screen. So much for the weak coffee theory. It looked like summer was about to arrive.
Oh, well. It could be worse. I could be dealing with a freak May snowstorm like those poor people in Colorado. That would really stink, because when I was younger and lived in Colorado, I remember late spring snowstorms. Maybe that's one reason I haven't a single desire to ever return to that state; childhood traumas can be long lasting.
One thing was certain, though, I wasn't about to turn on the oven. Hot weather meant that I could sneak outside and work poolside, but I'd need pool food. I immediately thought of the last of my stash of chipotle chili that I had hidden in the back of the freezer. Mr. B was off on business, so I wouldn't have to share, which was perfect, since I'm a chili addict and with summer hot on my heels, I wouldn't be making any more for a while.
I decided to whip up a chipotle chili tostado or two to enjoy in the sunshine and fresh air. But, if you have the misfortune of living in Colorado, you'll have to forgo the pool and the sunshine for today. You could, however, put on a pot of chili and warm your feet by the fire while it simmers away on the stove top. That way, we can both be toasty.
*This recipe is based on the chili that my mom used to make for us when we were growing up. I've perfected the recipe by making it extra spicy. It freezes well and it's fabulous on burgers, hot dogs, burritos, a tostado or, my favorite, chili pie.
*Warning: my version is very hot and spicy.
1 20 ounce pack of ground turkey
1 large yellow onion, peeled and coarsely chopped
1 green bell pepper, chopped
1 red pepper, chopped
5 jalapeño peppers, finely chopped
2 cans red kidney beans, drained
1 large can of whole tomatoes in juice
1 can of Rotel™ diced tomatoes and green chili
1 small can chipotle peppers in adobo sauce, chopped
1 bunch of cilantro, chopped
chipotle chili powder
1. Brown ground turkey and onion over medium heat, breaking meat up as it cooks.
2. Add peppers and cook until peppers soften.
3. Add Rotel™ and whole tomatoes with their juices; using kitchen shears, snip tomatoes into bite-sized pieces, or using a wooden spoon, break them into small pieces.
4. Add kidney beans and chipotle peppers.
5. Add 1 tablespoon of cumin and chipotle chili powder and a pinch or two of salt.
6. Simmer until vegetables are soft and flavors develop—about 90 minutes.
7. Adjust seasonings; I usually add more cumin and chili powder and then cook another 20 minutes.
8. Stir in the chopped cilantro.
9. Serve immediately with chopped onions, shredded cheese, chopped cilantro, sour cream and chips, or use for a chili tostado; freezes very well and flavors develop more intensity the longer it sits.