Since there are no chili cook-off events happening around South Philly this week, we are offering readers another option — the opportunity to make it at home. It will make for a great game-time meal when the Eagles open against the Redskins on Sept. 10. Domino DeFrancesco, of the 1700 block of South 10th Street, enjoys making his Sausage, Turkey and White Bean Chili. He described the dish as a delicious, hearty, healthy dinner for all tastebuds.
4 15-ounce cans of white kidney beans (cannellini), rinsed and drained
3 10.75-ounce cans of chicken broth
1 14.5-ounce can of diced tomatoes
1–1/2 cups of frozen corn, thawed
1 tablespoon of olive oil
1–1/4 pound of ground turkey
1–1/4 pound of hot or mild Italian sausage (casings removed)
1 tablespoon of ground cumin
1 1/2 teaspoons garlic powder
1 tablespoon of chili powder
Salt and ground black pepper, to taste
2 red onions, chopped
2 Jalapeño peppers, seeds removed and chopped
1/4 teaspoon of crushed red pepper flakes
In a large, heavy-bottomed saucepan or dutch oven, heat the oil over medium-high. Add the onion, and cook until translucent, for about five minutes. Add the garlic, and cook for 30 seconds. Add the ground turkey, 1 teaspoon each of salt, cumin, garlic powder and chili powder. Cook, stirring frequently, until the turkey is cooked through, for about eight minutes. Then, remove turkey, and reserve in a bowl. Add sausage to pan, 1 teaspoon each of salt and black pepper. Cook, stirring frequently, until sausage is cooked through, for about eight minutes. Return turkey to pan, Add the beans, tomatoes, corn, jalapeños and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55 to 60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes, and simmer for another 10 minutes. Season with salt and pepper, to taste.
Makes four to six servings.