By Sheri and Jack Jacobs, Hideout Residents. 

 

We are Sheri & Jack Jacobs, living in Silver Sky at Hideout and loving it! We sold our catering business in South Florida after 22 years and now, as retired chefs, we love cooking for our friends and neighbors. Hopefully soon we can all gather together to share great food and wine. 

 

We thought it would be fun to contribute a regular column to our Hideout Herald to share great ideas about food, wine and entertaining. Send us questions, recipe requests or share some of your recipes as well. Email us at sherijacobs@me.com

 

This month we are sharing our turkey chili recipe as it’s really the perfect cold weather comfort food. The secret is to layer the many seasonings and then a long, slow simmer. We make large batches and freeze in smaller containers for a quick meal anytime. 

 

Hideout Turkey White Bean Chili

Serves 8

¼ cup of olive oil

2 large onions, diced

6-8 cloves garlic, minced

1 small red and yellow bell pepper, diced

2 Jalepeno peppers – ribs and seeds removed depending on desired heat level, diced

1 large serrano pepper, diced

2 bottles of Mexican beer (1 for the pot and 1 for the cook)

2 lbs ground turkey

2, 28 oz cans diced tomatoes with juice

1 tbsp of ground cumin 

1 tbsp of ground coriander 

1 tsp Smoked Paprika

½ tsp Cinnamon 

Chili powder or cayenne pepper to taste -depends on level of desired spice

Salt and Fresh ground black pepper to taste

*For all spices above – be sure more if desired, to taste

3, 16 oz cans white cannellini beans, drained and rinsed

1 bunch fresh cilantro – chopped

 

On the side to garnish

Jalapeno cheddar corn muffins

Shredded smoked cheddar

Lime wedges

Avocado slices

Tortilla strips

 

Heat olive oil and sauté onions in a large pot until translucent, add bell peppers, jalapenos, serrano and a pinch of seasonings; and cook until onions lightly brown. Add garlic and cook on medium low until softened. Add ground turkey and cook for about 5 minutes until turkey lightly browns but is not cooked through. Pour in one bottle of beer and cook for a few minutes -remember the other bottle is for the chef! Add canned tomatoes, and all dried spices, salt and pepper to taste.  Simmer for about 1 hour to develop flavors. Add more seasonings if desired. Add beans and simmer for about 10 more minutes.  Add chopped cilantro and serve with garnish. 

 

For corn muffins – you can use any good box mix or make from scratch but add extra butter, diced jalapenos, chili powder and shredded cheddar then bake.

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