Sweet Hot Chili
Kirkland Signature/Bolthouse Farms
1 28-ounce can
2 cups Kirkland Signature
100% Organic Carrot Juice
1 15- to 16-ounce can
1 15-ounce can
red kidney beans
Jalapeño, diced, to taste
1½ tablespoons chili powder
1 tablespoon fresh thyme
1¼ pounds ground turkey
5 ounces pork chorizo
3 garlic cloves, diced
1 green bell pepper, diced
1 medium onion, diced
Sour cream and fresh
cilantro, for serving
In a large pot, combine tomatoes, carrot juice,
chili beans, kidney beans, jalapeño, chili powder,
cumin and thyme. Bring to a boil, then reduce
the heat to low. Cover and cook for 40 minutes.
Meanwhile, in a sauté pan over medium heat,
lightly brown turkey, chorizo, garlic, bell pepper
and onion. Set aside.
Add the meat mixture to the pot and simmer for
another 15 minutes.
To serve, garnish with sour cream and cilantro.
Makes 8 servings.
with Planked Brie
1 small red onion
1 small white onion
1 large red bell pepper
12 garlic cloves, peeled
4 ounces crimini mushrooms
½ pound small
1 pound mini new potatoes
3 tablespoons olive oil
Fresh thyme, salt and pepper
1 mini Brie cheese wheel
(approximately 300 g)
Soak the plank in water for 1 hour.
Preheat the grill to medium-high (400-500°F).
Cut onions and pepper into 2-inch chunks. In a
large bowl, combine garlic, mushrooms and
vegetables. Drizzle with oil and season to taste
with thyme, salt and pepper. Pour into the pans.
Place directly over the grill flame and close the lid.
Grill-roast, stirring occasionally, for 45-60 minutes,
or until tender, lightly browned and crisp.
Place Brie on the plank. Set on the grill and close
the lid. Plank-grill for 12-15 minutes, or until the
cheese is hot, slightly bulging and very soft.
Pierce the cheese rind and drizzle molten Brie
over the vegetables. Gently toss and serve
immediately. Makes 8 servings.
Serve as an accompaniment to Tony Roma’s ribs.
1 cedar grilling plank
(½ inch thick, 8 by 8 inches)
2 aluminum lasagna pans
( 12 by 10 inches)