How to Make Hearty Cincinnatti-Style Turkey Chili with Hubert Keller

This Hearty Turkey Chili- Cincinnati Style is yet another tasty creation of Chef Hubert Keller. Ground turkey, sauteed vegetables, and savory spices complete the flavors of this recipe.

Ingredients

2 tablespoons extra virgin olive oil
3 pounds ground turkey (6-7% fat)
2 cups chopped onion
1 red or yellow bell pepper, cut in ½-inch dice
4 cloves garlic, peeled and chopped
3 tablespoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon oregano
2 cans (14-15 ounces each) diced tomatoes with juices
¼ cup low sodium chicken broth or stock
1 teaspoon kosher salt, or to taste
1 bay leaf
2 tablespoons cornmeal

Instructions

Heat oil under browning setting in cooking pot of Cuisinart Pressure Cooker for 3 to 4 minutes. Then add ground turkey, 1/2 pound at a time, and cook until brown. Remove meat and place in a separate bowl.
Switch setting of pressure cooker to Sauté and place the onion, pepper, and garlic into pot. Cook and stir for 3 minutes, or until onion becomes soft.
Next, add the chili powder, cumin, allspice, cinnamon, coriander, and oregano to the pot, and cook until flavors can be smelled (usually 2 to 3 minutes). Then stir back in the meat, in addition to the tomatoes, chicken broth, salt, and bay leaf. Switch setting to High Pressure, cover lid, and let sit for 10 minutes.
As soon as the float valve drops, remove, uncover lid, and let steam escape from pot. Switch setting again to Simmer, add cornmeal and leave pot for 10 to 15 minutes.
You should end up with a nice hearty chili, thickened by the cornmeal. Be sure to remove bay leaf before serving.