Deer Valley Chili never disappoints...

I know I’ve been absent a bit. I get the undeniable pleasure of being invited to Deer Valley / Sundance every year. This year I volunteered and, aside from the hideously ugly jacket (Kenneth - what were you thinking?) it was AWESOME! Saw 11 movies and out of the bunch I would say only one was a dud. I got to ski twice at Deer Valley and once at Snowbasin. I have to say - this is the first time in eight years that Deer Valley seemed crowded. I blame the IKON pass - even though I have one (and love it) I can see that it’s going to change the tenor of skiing at formerly exclusive resorts like Deer Valley. So much so that I almost aborted our lunch down by Empire - it was that crowded. It was only the fact that I was starving and I really wanted to have their chili and mentally taste compare it to my version.

I think mine is better. Plus I serve it piping hot and you can add as much or as little sour cream and cheese as you like!

Here’s my version….I also have a quick and easy Southwest chicken dish that has the same flavor with 1/4 of the prep work. I’ll include that one as well!

Jo’s Deer Valley Chili

Ingredients

2 cups dried black beans / water to soak them in or 1 can of black beans. Fresh beans are always better in my opinion but honestly, I know I can be a little crazy about it.

1/2 cup unsalted butter

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cup chopped red bell pepper

optional depending on your taste preference: hot chilis or jalapenos.

1 leek - white part only

2 garlic cloves, minced

2 teaspoons dried oregano

1/4 cup corn flour

1 teaspoon cayenne

2 1/2 tablespoons ground cumin

2 tablespoons ground coriander

1/8 cup sugar

4 cups chicken stock - have an extra cup or two available as well.

2 1/4 cup frozen corn, thawed

4 cups diced cooked turkey or chicken. You can use ground turkey or chicken. I usually do a combo of ground and cubed cooked turkey.

Toppings: grated cheddar cheese, sour cream or plain yogurt, jalapenos, fresh cilantro, chopped red onions or scallions, hot sauce or dijon mustard (use your imagination!). Can be served atop of greens or in a bowl or in a bread bowl.

Directions

1. Soak or cook black beans. If you are presed for time, use canned beans that are drained and rinsed very well. Otherwise you risk having a purple hued chili. Taste your beans - make sure they are not too soft. They will be cooked again in the chili.

2. Seed chilis or jalapenos if you are using. If you have a cuisinart, a zyloss chopper or some kind of food processor use it! Roughly chop onions, ceery, red pepper and leek. Add garlic. Throw all into food processor and pulse until it is small / bite sized.

3. Melt butter in pot. Add chilies, onion, cleery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat.

4. Add the flour and spices and cook about 5 minutes - be careful - sometimes the mixture sticks to the bottom of the pot - you don’t want this.

5. Add the sugar and 3 1/2 cups of stock and bring to simmer.

6. Puree 1 1/4 cup of corn with the remaining stock and add this to the chili mixture.

7. Stir in drained black beans, turkey and remaining cup of corn. Salt & pepper. Simmer the mixture for 25 minutes. Taste, adjust seasoning - if you like it hotter, add cayenne. More southwestern flavor, cumin.

8. Serve piping hot with sides - Enjoy!