Despite the fact that we’re now officially into March, it’s still quite cold outside.
Of course, there’s still a great way to enjoy the outdoors even when we’re inside!
Wild Turkey Chili
1 1/2 pounds of uncooked wild turkey breast cut into cubes
1 1/2 tablespoons of minced garlic
4 teaspoons of ground cumin
1/2 cup of minced onion
4 cups of chicken stock
1 teaspoon of dried marjoram
1 teaspoon of dried savory
2 tablespoons of chopped jalapeños (no seeds)
2 medium potatoes peeled and diced
1 16-ounce can of navy beans
1 16-ounce can of great northern beans, drained and rinsed
Grated cheddar cheese
Hot sauce (Tabasco, Texas Pete, etc.)
Salt and pepper
Heat vegetable oil in a heavy, large saucepan over medium heat. Add onion and garlic and sauté until tender. Add cumin then stir for about 30 seconds. Toss in the turkey breast and continue to sauté until the meat is no longer pink (4 to 5 min.)
Pour in the chicken stock along with the marjoram, savory and jalapeños. Next, stir in the potatoes and beans.
Simmer covered for about 45 minutes. The chili should be thick. Season with hot sauce, salt and pepper.
Place into bowls and garnish with cheese and a dollop of sour cream.
1 1/2 pounds of catfish filets cut into bite size pieces
2 slices of salt pork or bacon
16 ounces of tomato sauce
1 can of tomato paste (6-ounce size)
4 cups of water
1 large onion, chopped
2 bay leaves
1 clove of minced garlic
1/4 teaspoon of oregano
Salt and pepper
In a large pot, cook the salt pork or bacon until crisp and remove. Add the garlic and chopped onion and cook them in the drippings until soft and translucent. Pour in the four cups of water, tomato sauce and tomato paste. Season the mixture with the bay leaves, oregano, two to four dashes of Worcestershire sauce and salt and pepper to taste.
Simmer for about 30 minutes. Add in the catfish and cook for 15 minutes more.
Serve in bowls over rice and kick it up a notch with a bit of hot sauce if you’d like it a bit spicier.
Brad Harvey is a freelance writer in Clover.