Three Words: Turkey Pumpkin Chili

by Hannah Thornby Posted on October 26, 2012

Turkey + Pumpkin + A Whole Bunch of other Good StuffI love going out to eat with my friends. My wallet does not. Due to gas shortages and lacking funds, this post’s adventure was a domestic one – but still an adventure.

It all began when I came across a recipe for “Turkey Pumpkin Chili.” I very quickly became obsessed with the idea and thought that the recipe’s marrying of chili and Thanksgiving would only yield magic.

So one day, I ventured out to Fiesta (my favorite grocery mart if you must know), gathered the ingredients (listed below), called my friends to the kitchen, and began the chili-making, which just so happens to be just throwing a bunch of good stuff together in a pot.

After half an hour of letting all the good stuff get to know each other, my friends and I dug in. I have to say, though I was excited, I was also extremely curious/wary of what the pumpkin would do to the chili. I would agree there is such a thing as “too pumpkiny.”

The Turkey Pumpkin Chili I made that fateful night was not. It was just delicious. Not too heavy, not too pumpkin-y, and it went marvelously with hot sauce.

It was a warm and happy dinner for a surprisingly cold Austin night. If it ever gets cold again or if I’m ever in another chili or pumpkin mood, I know what to make.

Here is the recipe if you’re wondering:

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped, chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 jalapenos, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound ground white or dark meat turkey
  • 1 can (14.5 ounces) diced tomatoes, with their liquid
  • 1 can (15 ounces) pumpkin puree
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1 can (15 ounces) kidney beans, rinsed and drained
Actual Cooking: Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls, find your hot sauce, and enjoy.
Posted in Eating Through Austin, Home Cooking, Podcast | Tagged , | 1 Comment

Thursday Meat Lunch

by Hannah Thornby Posted on October 18, 2012
Go for the beef ribs.

JMueller’s BBQ is one of two BBQ places Anthony Bourdain visited on his recent trip to Austin

BBQ is one of those things I had always heard about, as any good American, but never something I was all that into until I moved to Texas. All of a sudden, brisket and ribs were things to seek out, celebrate, and stand for long periods of time in line for. BBQ in Texas is a highly controversial matter furthermore, as every place claims they have the best.

While I am in no way prepared to talk about the “Best in Texas,” I am slowly but surely becoming knowledgeable in Austin BBQ especially after my trip to JMueller’s BBQ today.

I love going out to get food and being able to smell my delicious meal before I get it. That definitely happened today at JMueller’s trailer on South First. The trailer park across from the food trailer park that hosts Gourdough’s and Izzoz tacos reeked of meat in the best possible way. After twenty minutes of debating between brisket, turkey, and ribs in line, I ordered a half pound of the beef ribs and chose chipotle coleslaw and baked squash for my sides.

Before I go on, I feel I must reiterate: everything smelled delicious.

I am a rib girl through and through but I don’t normally order beef ribs. I’m glad I did today. They were wonderfully tender, flavorful, and juicy – blackened and spiced just enough with black pepper but with enough fat to keep it as BBQ should. And whatever they put in their sauce is the right stuff and paired marvelously with the meat.

BBQ sides are also players not to be forgotten. There is nothing quite like a good coleslaw when it is paired with meat. The baked squash was a little rich and soaked in butter, but I adapted.

Our meat lunch was followed by an afternoon spent lounging in the sun. I love Austin.