Is everyone bracing for another arctic blast? Is anyone happy about it?

In our home, comfort foods seem to get us through these miserable interruptions. When the temperature dips below 32 degrees and the winds howl from the north at 20-30 mph we pull together a few simple ingredients to take our mind off of our misery. The comfort food that seems to warm our hearts and our stomachs is Turkey Chili.

Taken from the Pure and Simple Cookbook originally published in 1991, this recipe was formulated by Evy Rappaport of Beverly Hills, CA. Portions of the sale of this cookbook went to Evy’s favorite charity, The Museum of Contemporary Art in Los Angeles.

This is not your traditional Texas red. The use of red wine imparts a slight sweetness that balances nicely its’ more traditional ingredients; cumin and chili powder.

INGREDIENTS

1 tablespoon chili powder

1 teaspoon ground oregano

1 teaspoon ground basil

1/2 teaspoon crushed red pepper flakes

1 tablespoon ground cumin

2 bay leaves

1 tablespoon paprika

2 lbs ground turkey

1 onion, chopped

1/4 cup Worcestershire sauce

1/2 cup dry red wine

1 teaspoon garlic puree

8 oz (1 can) tomato sauce

8 oz (1 bottle) ketchup

salt, to taste

grated cheddar cheese, for garnish

sour cream, for garnish

fritos, just cause

METHOD

Combine chili powder, oregano, basil, pepper flakes, cumin, bay leaves, and paprika. Add ground chili and mix well. Combine turkey mixture with onion. Place in a large saucepan. Add Worcestershire sauce and red wine. Cover and cook over low-medium heat 1 1/2 hours stirring often. Add garlic and stir well. Add tomato sauce and ketchup. Mix well. Season with salt. Cook over low heat for 20 to 30 minutes, stirring occasionally. Serve hot with cheese, sour cream, and fritos.

How long has it been since you’ve had a big steaming bowl of Neiman Marcus Chili?

Don’t answer that. Just dig in!