I wonder if Archer likes chili?
I bet he would love this light turkey chili. The rice and hominy make it particularly rib-sticking while the jalapeños give it a real kick.
Turkey Chili With Hominy
1 cup white rice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 white or red onion, chopped
2 tablespoons chopped pickled jalapeño peppers, plus more for topping, plus 1 to 2 teaspoons brine from the jar
3 cloves garlic, chopped
1 pound ground turkey
1 tablespoon chili powder
1 teaspoon ground cumin
4 plum tomatoes, chopped
1 (15 ounce) can hominy, drained and rinsed
1/2 cup chopped fresh cilantro
Tortilla chips and sour cream, to serve
1. Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes. Set aside.
2. Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapeños and garlic. Season with salt and pepper then cook, stirring, until the onion is tender, about 5 minutes.
3. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes and season to taste with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes.
4. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes.
5. Stir the jalapeño brine and half of the cilantro into the chili then correct seasoning.
6. Fluff the rice with a fork. Serve the chili over the rice. Top with the reserved chopped onion, cilantro and more pickled jalapeños.
Recipe from Food Network Magazine
You, me and Archer are going to dive right into Friday with this shimmering song by Nashville-based band ELEL. It’s an echo chamber pounding right through my heart. I love the abrupt ending.