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This quick cooking chili can be made with a variety of meats - try it with ground beef and/or pork. You can even add a little sausage for more kick.
2 tablespoons olive or canola oil
2 pounds ground turkey, pork or beef
1/2 cup (4 ounces) unsalted butter
2 medium Anaheim or poblano chilies, seeded and finely chopped
1 small red onion, peeled and finely chopped
2 stalks celery, finely chopped
1 red bell pepper, seeded and finely chopped
1 leek, cleaned and thinly sliced cross-wise, white and light green part only
2 garlic cloves minced or pressed through a garlic press
2 teaspoons dried oregano
1/4 cup all-purpose flour or corn flour
1/2 teaspoon cayenne (more if you like it hot)
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
2 tablespoons sugar
4 cups low-sodium chicken stock or broth
10 ounces frozen corn kernels, thawed
3 cups canned black beans, drained and rinsed
Optional Garnishes: Grated cheddar cheese, chopped green onions, sour cream
1. In a large skillet heat the olive oil over medium heat. Add the ground meat and cook until just beginning to brown, breaking up clumps as you cook with a wooden spatula. Drain the meat of excess fat or liquid and set aside.
2. In a large Dutch oven or wide saucepan, melt the butter over medium heat. Add the chilies, onion, celery, bell pepper, leek, garlic and oregano and cook until the vegetables soften, about 10 minutes, stirring frequently. (Note: Monitor the heat so the vegetables don't brown.)
3. Add the flour, cayenne, cumin, coriander and salt and stir well to combine. Cook, while stirring for 3 minutes.
4. While stirring, add the sugar and chicken stock. Turn up the heat and bring the liquid to a boil, and then reduce the heat so it just simmers.
5. In a food processor or blender, puree 1 1/2 cups of the corn with 1/2 cup water.
6. Add the pureed corn, remaining corn kernels, black beans and cooked meat to the chili.
7. Simmer, uncovered, for 25 minutes. (Note: If the liquid seems to be evaporating quickly and the chili is becoming dry, add 1/2 cup to 1 cup of water and partially cover the pot.)
8. Serve the chili hot with the garnishes, if you like.
Serves 6 to 8