We tried this recipe: https://cooking.nytimes.com/recipes/8024-crispy-chickpeas-with-beef?smid=ck-recipe-iOS-share Our modifications: we used 1 lb minced bison and used two chipotle in adobo sauce. For the 1 cup of chickpea liquid, we followed Maddhur Jaffrey’s recommendation to use canned organic chickpeas. (Oct. 2019)
Tag: chili
Pressure cooker classic beef chili
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019159-pressure-cooker-classic-beef-chili We substantially reduced the chili powder from 2 Tbsp to 2 tsp and used no-salt kidney beans and diced tomatoes. We also used red bell pepper instead of green. This whole recipe took less than 1 hour from prep to serving. We omitted the garnishes. (July 2018)
Minced bison and turkey chili
We tried this recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili We made the following minor modifications: first, we used 1 lb minced bison and 1 1/3 lb minced turkey (a mix of white and dark). Second, we used 2 ½ Tbsp chili powder and 1 ½ tsp smoked chipotle pepper powder. Third, for the canned tomatoes, we substituted half of… Continue reading Minced bison and turkey chili
Minced turkey and chipotle chili
We tried this NYT recipe, which is based on Mexican pozole: https://cooking.nytimes.com/recipes/1013041-turkey-and-hominy-chili-with-smoky-chipotle Our modifications: first, we increased the amount of minced turkey from 2 ½ lb to 3 lb. Second, we used yellow and red bell peppers (no green, which imparts a bitter flavor). Third, we used 12 oz beef broth in lieu of beer.… Continue reading Minced turkey and chipotle chili
Turkey lentil chili
We followed this recipe: https://food52.com/recipes/29879-turkey-lentil-chili but we increased the amount of chicken broth to 6 ½ cups. We were lucky enough to have dried epazote, a Mexican herb, from our friend Enrique. (Oct. 2016)
Cooking Adventures 