Chicago’s Best & Bravest: Oak Park Station 1

Seafood & Vegetarian
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Elliott is going head to head in a chili cook-off with the firefighters of Oak Park Station 1!

*Serves 6-8 humans or 4 firefighters

• 2 lb ground turkey
• Juice of 4 limes
• 1 tsp smoked paprika
• 1-2 tsp chili powder (based on personal preference)
• ½ tsp nutmeg
• ½ tsp cinnamon
• 1 tsp cumin
• 2 tsp salt
• 1 tsp black pepper
• 1 large Vidalia onion (chopped)
• 4 garlic cloves (minced)
• 4 bell peppers (red, green & yellow-personal preference) (chopped, medium dice)
• 2 cups salsa verde
• 4 cups roasted corn
• 4 cups black beans (drained and rinsed)
• 1 bunch of cilantro (chopped)
• Lime wedges for serving

1. Brown turkey meat in a pan with olive oil – add lime juice to taste (I like a lot!)
2. Don’t overcook, leave meat a little soft – add all spices with about a minute of cook-time left and mix thoroughly
3. Set turkey aside – in the same pan add onions and garlic and saute until onions are clear and fragrant
4. Add in peppers then mix turkey meat back into the pan (If you don’t have a large cooking pan this can be done in a pot, it just makes stirring a bit more difficult)
5. Add in salsa verde, roasted corn, and rinsed beans – stir thoroughly and simmer at least one hour (The chili gains flavor as it simmers. Make sure to continue to stir occasionally so as to not burn the contents at the bottom.)
6. Chop cilantro and quarter limes for a garnish – you can also add cheese like queso fresco, chihuahua, or whatever you prefer


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