It was just my dad and I growing up, so I had to learn to cook. Luckily, I really enjoyed cooking and loved creating recipes. Chili was one of my favorite things to make. For some reason, I liked to serve it with green beans. I was twelve, there’s no telling why. For years I made my same recipe over and over. One day, I stumbled upon a recipe that used individual spices, rather than a chili mix and was intrigued.
I like to add Worcestershire Sauce when I use ground turkey, as it gives a more beefy taste. I do a lot of Asian cooking and use Three Crabs Brand Fish Sauce a lot. It adds great flavor, without a fishy taste. It’s not only for Asian cooking. Dry a bit in other recipes and let me know what you think.
These days, we don’t eat much beef in this house, so I made some changes and tweaks and came up with a chili recipe that I much prefer and my old chili recipe was deleted from my life. If you prefer beef chili, here’s the recipe, Pressure Cooker Competition Chili Con Carne.
Here is the handy printable recipe:
- 3 Tablespoons extra virgin olive oil
- 1½ cups Yellow/Brown Onion
- ½ cup Red Bell Pepper
- 1-2 medium jalapeños stems and seeds removed, finely diced
- 2 Tablespoons Fresh Garlic minced
- 1½ teaspoons ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon Dried Oregano
- 1½ teaspoons Sea Salt
- ½ teaspoons freshly ground black pepper
- 1½ pounds ground turkey
- 2 Tablespoons Worcestershire Sauce
- 1 28 ounce Whole Tomatoes in Purée plus one can water
- 1 14 ounce can black beans rinsed and drained
- 1 14 ounce Kidney beans rinsed and drained
- Push the Sauté or Browning button on your Pressure Cooker and allow to heat.
- Add oil to the Pressure Cooker cooking pot.
- Add onions, bell pepper and jalapeños and sauté for three minutes.
- Add garlic, cumin, chili powder, oregano, salt and pepper.
- Cook another minute.
- Add Worcestershire Sauce and ground turkey, breaking it up with a wooden spoon and cook until browned, approximately five minutes.
- Add tomatoes, fish sauce & cocoa (if using) water and beans and stir.
- Lock the lid on your Pressure Cooker and close the Pressure Value.
- Cook on High Pressure and set the time for 15 minutes.
- Allow a 10 minute natural release and then quick release.
- Serve as it or allow to simmer for a thicker chili.
Grape Nuts is an option I use to absorb liquid and flavor, since turkey is so dry.