I eat this almost everyday. It’s one of my favorite snacks. An apple with 10 almonds.
The trick to making it taste extra good? Take a bite of the apple. Put an almond in your mouth. Chew together. Tastes way better than almonds and apples separately.
I emailed myself this recipe not long after making my last batch of chili. The original recipe is apparently from the Rachael Ray magazine.
This chili is very slightly sweet with a deep smokey flavor with some spice. It’s a nice change from the standard chili recipe.
2 tablespoons olive oil
2 pounds lean ground turkey
1 can chipotle chiles in adobo sauce
salt and pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 medium onion, diced
2 cloves garlic, minced
1 gala apple, diced
1 stick cinnamon
1 bay leaf
1 cup apple cider
2 cups chicken stock
3 tablespoons tomato paste
Heat the olive oil on medium heat in a large dutch oven or soup pan. Cook onion and garlic until onion translucent. Add in turkey meat.
Cook until browned, breaking into chunks while cooking.
Finely chop 3 peppers and add that and one tablespoon adobo sauce to turkey.
Season with salt and pepper. Stir in the coriander, cumin and paprika.
Add the diced apple.
Add the cinnamon stick and bay leaf. Cook for another 10 minutes or until simmering. Add in the tomato paste, cider and chicken stock.
Simmer for at least 20 minutes, up to two hours.
I am convinced the longer it simmers the more tasty it becomes. Whether this is true or not, I let mine simmer for about an hour and a half.
You can top this chili with more apple and some cheese. I served it with a side of corn bread.