But my current favorite is this white chili, created by chef Jessica O'Donnell at the Good Dog Bar, better known for her mouthwatering blue-cheese burger.
She came up with the recipe in the summer, craving a lighter version of the winter favorite. But this interesting chili sold so well, she never took it off the menu.
It's built around tomatillos, jalapeños, white beans, cilantro, lime juice - and a splash of tequila, "just for fun," she said. It does add a lively kick to this hearty but not heavy chili. I substituted ground turkey for ground chicken, mostly because it seems to be more available in supermarkets now.
It is lower in fat than traditional chili, but not in flavor. And it meets my goal as a healthy, easy, and inexpensive dinner that my daughter can add to her repertoire.
When I e-mailed her the recipe, she was on her way to the grocery. She needed all the ingredients but one: the tequila. She already had that on her shelf. Great. Just what a mother wants to hear.
Good Dog White Turkey Chili
Makes 4 to 5 servings
3 cloves garlic, minced
3 small onions, diced small
1 jalapeño, sliced thin
1/4 cup canola or vegetable oil
1 pound ground turkey
Kosher salt and pepper
1/4 cup tequila
2 tablespoons fresh lime juice
3/4 pound tomatillos, peeled and cut into quarters
1/2 bunch cilantro, stems removed, leaves roughly chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 15-ounce can chickpeas or white cannellini beans, undrained
2 cups chicken stock (canned is fine if you do not have any homemade on hand)
1/4 cup cornstarch (optional)
Greek yogurt (or sour cream) and grated cheddar cheese for garnish
1. In a large, shallow, heavy-bottomed pot at medium heat, sweat (cook without browning) garlic, onion, and jalapeños in the canola oil.
