Mission Chili

A few times year, we get together with a group of friends to provide a chili dinner for one of the local charities. We serve 3 different batches of chili, and mine is typically the spiciest (for the record, I don’t think it’s that spicy, and you can easily adjust to the heat level you like).

I don’t usually follow a recipe when I make chili - I add this and that until I get it just the way I like it. If time permits (and I’m in the mood to chop), I’ll use fresh onions and garlic. Today my attention was divided among several kitchen tasks so I opted to use dried minced onions and garlic. Sometimes I cook the beans from dried - today I used canned kidney beans, but other varieties like black, pinto, navy, cannellini, great northern, etc work equally well. Basically, I keep the meat, bean, and tomato ratio the same and the rest is pretty flexible. Anyway, I was quite pleased with today’s batch so I wrote down the exact measurements for you. Check out the notes listed below the recipe to see my suggested substitutions.

Items used to make this recipe:

(affiliate links)

• heavy bottom 12qt stock pot https://amzn.to/3TZZGRz

• masa harina https://amzn.to/3zFr3IN

• chipotles in adobo https://amzn.to/39NdUOa

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Big Batch Mission Chili

makes about 12 quarts (48 cups)

Printable Recipe

Ingredients

• 5 pounds 85% lean ground beef (or turkey)

• 1/4 cup vegetable oil

• 2 tablespoons kosher salt

• 1 tablespoon ground black pepper

• 3 green bell peppers, diced

• 4 tablespoons minced dried onions (see notes below)

• 4 tablespoons ground cumin

• 2 tablespoons dried parsley

• 2 tablespoons dried chili powder

• 2 tablespoons sweet Hungarian paprika

• 1 tablespoon minced dried garlic (see notes below)

• 1 tablespoon dried oregano

• 4 cans (28 ounces) crushed tomatoes (see notes below)

• 3 cans (45 ounces) dark red kidney beans with their liquid (see notes below)

• 1 can (7 ounces) chipotles in adobo, finely chopped

• 1 can (4 ounces) chopped green chiles

• 1 cup Masa Harina (see notes below)

• 1 cup water

Directions

1. In 12-quart or larger, heavy-bottomed stockpot over medium-high heat, combine oil, beef, salt, pepper, and onions and garlic (if using fresh); cook, stirring frequently, until crumbled and no pink remains.

2. Add bell peppers and all the dried herbs and spiced; cook for several minutes, stirring frequently.

3. Add the canned tomatoes, beans (with their liquid), chipotles in adobo, and green chiles; stir well and bring to a boil, stirring every 5-10 minutes to keep the bottom of the pot from burning.

4. Reduce heat to low and simmer for about an hour (don’t forgot to continue scraping the bottom of the pan every 5-10 minutes).

5. In a medium bowl, whisk together masa harina and water until no lumps remain; stir well into chili.

6. Serve with assorted garnish - fresh lime wedges, fresh cilantro, shredded cheese, Mexican crema or sour cream, chopped scallions, diced avocado, sliced jalapeño, tortilla strips, etc.

Notes

• Masa Harina (aka Masa de Harina or Maseca) is a finely ground corn flour or cornmeal made from dried hominy, which is corn that has been soaked in an alkaline solution. Masa Harina is what gives corn tortillas and tamales their distinctive flavor. Adding masa harina to chili is optional, and I made chili without it for years, but ever since I discovered how much flavor and texture it adds, I can’t go back.

• Use good quality, low-acid canned tomatoes - some brands I like are SMT, Cento, Contadina, Muir Glen, Pomi.

• To substitute dried beans (any kind is fine), cook 3 pounds (save some of the cooking water just in case you need to thin the chili a bit).

• To substitute fresh onions and garlic, mince 2 large yellow onions and 4 cloves of garlic (add while browning ground beef).

• For less spicy chili, reduce or omit the canned chipotle peppers in adobo (or substitute chipotle powder or chipotle flavored tabasco sauce to taste).

• Feel free to omit the bell peppers, or go ahead and add some chopped tomatoes, or use a different kind of bean (or a mix of beans), or toss in some corn or hominy kernels…. go for it!

• If using canned beans, no need to drain them (however, I do drain the liquid when using canned black beans because it can really affect the overall appearance of the finished chili).
  

Turkey Pot Pie

What’s your favorite way to use up leftover turkey? My all-time favorite way is to make Turkey Pot Pie. No time to make pie crust, no problem, serve this easy-to-make filling over biscuits, rice, or egg noodles.

In a really good quality pan (this is the one I used), start by sauteing diced onions, salt, and pepper in a little butter. Butter makes everything taste better!

Cook, stirring frequently, for several minutes until the onions smell divine and make your mouth water.

Next add flour to the pan.

The flour is going to help thicken things up for us.

Whisk the flour into the butter and cook for 1-2 minutes to cook off the raw flour flavor - stir constantly so the mixture doesn't burn.  I love using a flat whisk for this job.

Technical stuff:  this step is called making a "roux" (roo).  A roux will thicken a sauce, in this case, a "veloute" (vuh loo tay).  Veloute is one of the 5 classic mother sauces (the other 4 are bechamel, hollandaise, espagnole, and tomat).  Info you may not care to know, but there you go. 

Back to our veloute - once the flour has bubbled away for a minute or two, add cold chicken stock (try my easy recipe) and milk. You could use turkey stock instead of chicken stock, but I actually like the flavor of chicken stock better.

Now whisk constantly until the mixture boils.  The flour will reach its greatest thickening potential when it reaches a full boil. 

Professional tip - to reduce the risk of developing lumps in your sauce, add cold liquid to hot roux.  

… and a full boil has been reached!

See how the mixture thickened?  You should be able to see a trail when you pull a wooden spoon across the bottom of your pan.  

Depending on how flavorful (salty) the chicken stock you used was, you may need to add more salt and pepper so taste it carefully and adjust if necessary.

Remove the sauce from the heat and stir in the cubed turkey and frozen vegetables. The frozen veggies will instantly cool down the filling - this is good because we want the filling to be cool when we fill the pie crusts.

Set the filling aside until needed (or chill in an airtight container for several days).  Taste the filling again, just to be on the safe side.  

For a busy weeknight option, forgo making pie crust and serve this filling over biscuits, rice, or egg noodles.  Just heat it on the stovetop for a few minutes, stirring frequently, until the veggies are warmed through.

Here’s a link to my All-Butter Pie Crust recipe. It’s amazing, but I won’t be upset if you use store-bought crust. One double-crust recipe will be enough to make one 9-inch pie or two 5-inch pies (double the filling recipe below to fill a 9-inch pie).

For a shiny, golden brown crust, make an egg wash by whisking together an egg with a tablespoon of water.

Use a pastry brush to brush the egg wash all over the crust. Cut a few vent holes in the top crust and place the pie(s) on a silicone-lined half sheet pan. The silicone liner will keep the pie(s) from sliding on the pan (long story, don’t ask).

Bake until the crust is golden brown and the filling is hot and bubbly.

Rest for 15 minutes before digging in. Enjoy!

Items used to make this recipe:

(affiliate links)

• 5-inch pie plates https://amzn.to/3LutL8g

• rondeau https://amzn.to/2LwSnhA

• flat whisk https://amzn.to/2scgWaF

• half sheet pan https://amzn.to/3oIjmvC

• silpat liner https://amzn.to/3JmUMbQ

• pastry brush https://amzn.to/2KT38tm

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Turkey Pot Pie

makes two 5-inch pies (double filling for 9-inch pie)

Printable Recipe

Ingredients

• double pie crust recipe (check out my all-butter crust here - lots of how-to photos)

• 3 tablespoons minced onion

• 3 tablespoons unsalted butter

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground dried sage (optional)

• 3 tablespoons all purpose flour

• 3/4 cup plus 2 tablespoons (7 fluid ounces) low sodium chicken stock (try my homemade)

• 1/3 cup whole milk

• 1 cup diced cooked turkey (or chicken)

• 1 cup frozen mixed vegetables

• 1 large egg

• 1 tablespoon water

Directions

1. In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until the onions soften.

2. Add the flour and stir for 1-2 minutes.

3. Add the cold milk and chicken stock, whisking constantly until the mixture comes to a full boil; taste carefully and adjust seasoning if needed.

4. Remove from heat and stir in cubed turkey and frozen mixed vegetables; set aside until needed (or chill for several days).

5. Preheat oven to 325F and place rack in lower third of oven.

6. Divide a double pie crust recipe into 4 portions; roll two of them into 8-inch rounds and line two 5-inch pie plates; fill each with half of the filling mixture.

7. Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges.

8. Chill pies for at least 10 minutes before baking.

9. Make and egg wash by whisking together the egg and water; brush on top crust and cut several vent holes.

10. Place pie plates on silicone lined sheet pan and bake in preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.

11. Remove from oven and cool for 15 minutes before serving.

Notes

• To make a 9-inch deep pie pot pie, double the filling ingredients.

• To make a 9x13-inch casserole, quadruple filling ingredients and use double pie crust recipe to top the casserole (no bottom crust). Increase baking time until filling bubbles, 45-60 minutes.

• All chicken stock is not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.

• For a really nice crust variation, add 2 teaspoons of whole celery seed to a double crust recipe.

• To make chicken pot pie, substitute chicken for the turkey.