Chili season gets underway in my house after the first day I am well and truly chilled on my daily bike ride north along the harbor, wind whistling out of the west as if to knock me over.
That sure wasn’t yesterday, not in New York!
But as Mr. Martin wrote, “Winter is coming.” Sometimes I like a classic chili con carne to warm me up afterward, and always this firehouse chili gumbo.
Lately, though, I’ve been thrilling to Pierre Franey’s turkey chili (above), which I make with ground turkey and, freestyling, a bunch of cubed turkey thighs that I think add a welcome textural contrast to the stew.
(Chili is endlessly adaptable to your tastes and ingredients, as detailed in my guide to making the dish.)
Persons:
Martin, carne, I’ve, Pierre
Locations:
New York