Cold winter weather makes me crave deep, warm, rich foods like pot roast and hearty soups, so when I went camping in the Ozarks in the middle of winter I knew we’d need to make something substantial for dinner. As the temperatures dropped into the twenties I got my buddies to help prepare cast-iron cornbread and turkey chili with white beans and chili. This is hands down the simplest and most flavorful chili I’ve made in a very long time – perfect for any cold night whether you’re cozy at home or braving the great outdoors.
• 3 tablespoons olive oil
• 1 large sweet yellow onion, diced
• 6 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 1 jalapeno pepper, diced
• 4 teaspoons chopped fresh rosemary
• 2 teaspoons ground, toasted cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 pound roasted turkey breast, separated into bite-sized pieces
• 5 cups chicken broth
• 1 can drained cannellini beans
• 1 can drained white hominy
• kosher salt and freshly ground pepper to taste
• 1 tablespoon parsley, minced, for garnish
In a 12 quart dutch oven combine the olive oil and onions and place over hot coals, stirring until the onions become translucent, then add all of the other ingredients. Check the placement of the dutch oven on the coals to make sure it’s being evenly heated, then stir the chili every few minutes to keep the ingredients from sticking to the pot. Allow to cook for 30 minutes to an hour, to your desired thickness, then add parsley at the end for kick of bright color and flavor. This recipe was adapted from here.
I love camping in the cold – warming up by the fire and snuggling deep into my sleeping bag. If you’re even in Arkansas I’d recommend camping in most any of the southwestern campsites all year-long. We were next to a quiet lake and even in the dead of winter the birds were everywhere and so were plenty of fun hiking trails.