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I got several requests for my turkey chili recipe so here it is, sans DRM. Feel free to distribute. Just a quick note about some of the ingredients…I’m not one of these purists who thinks you have to grow your own organic tomatoes and gind your own mixture of spices. Unless you’re a hobbyist, who has time for that? I’ve listed a few “over the counter” items. If you prefer to substitute these items for your own home grown varieties, I’m sure your version of this chili will taste even better.

Ingredients

1 green bell pepper (cut into bite size chunks)

1 red bell pepper (cut into bite size chunks)

2 medium sweet onions (choppd <–very web 2.0, don’t you think?)

4 medium jalapeño peppers

2 jars Newman’s Own Sockarooni Sauce

1 16 oz can frijoles negros (with juice)

1 16 oz can butter beans (drained)

1 16 oz can red kidney beans (with juice)

2 1/2 lbs. ground turkey (browned)

2 packs McCormick regular chili seasoning

Cut the jalapeño peppers into slices and add them and their seeds to a large pan with 2 tablespoons of butter. Remove the seeds from two of the peppers if you want the chili to be a little less spicy. It’s the seeds what carry the heat!

Sauté the peppers and onions in the pan with the butter and jalapeños until they’re soft. If they’re too raw when you add them to the crock pot, they’ll make the chili watery.

Add everything else to the crock put and let her simmer for a few hours. Allow it to cool overnight. Then turn it on again in the morning and give it a couple of hours to get nice and hot again.

Garnish with shredded sharp cheddar and sour cream. This’ll feed about 10 people.

One of the few joys of traveling by air these days is finding a great place to eat dinner once you’ve arrived. While working in Dallas this week I had a hankering for good TexMex and a margarita so I started Googling. I found an amazing place just northeast of downtown Dallas, not far from the Cotton Bowl. Matt’s Rancho Martinez turned out to be one great find.

Tucked into an alcove near the historic, art deco Lakewood Theater, Matt’s serves outstanding, cheap TexMex grub and 23 varieties of margarita. I went with the standard house version - frozen, no salt. Perfect.

Many of the reviews I read raved about the Bob Armstrong appetizer (guacamole and ground beef smothered in queso) but I didn’t think I could eat that much food. I would up getting the beef enchiladas with rice and beans. Quick, cheap and delicious.

I sampled a colleague’s beef fajitas and the meat just melted like butter. I can’t say enough good things about the place. If you’re in the Dallas/Ft. Worth area it is absolutely worth the trip.

Matt’s Rancho Martinez
6332 La Vista Dr
Dallas, TX 75214
Phone: (214) 823-5517

If you’re looking for a nice place to eat in Miami I can make a recommendation. On a recent business trip, a colleague and I tried a great little Italian place called Big Fish.

Big Fish sits on the southern shore of the Miami River. It’s tucked along a stretch of the downtown area that is undergoing a huge construction boom and some promising renovation.

There’s not much to look at right now but its nice to dine in an open air environment just a few feet from the water.

I had the Sea Bass Tagliollini with garlic mashed potatoes and asparagus. It was simply one of the best fish dishes I’ve ever had.

My colleague had the salmon with couscous and sauteed fennel. She raved about it.

Most entrees were priced from $15-32 and they had a great wine list. I had an Argentinian Cabernet Syrah that was outstanding!

Soon this part of the city will be bustling with new tennants and businesses as the dozen or so high rise condo and office buildings reach completion. At that point Big Fish will no longer be a secret…and it’ll be a much smaller fish in a much bigger pond.

Big Fish
55 SW Miami Avenue Rd
Miami, FL
(305) 373-1770
http://www.thebigfishmiami.com