“I was thinking I’d make chili this week.”tayabet
“The Pierre Franey turkey chili?”
That’s how the chili conversation goes in my house. There are other chilis, of course — Texas chili, white chicken chili, chili con carne, chili without carne — but the Pierre Franey turkey chili is the one we make over and over. It’s a delicious, economical use of ground turkey and gobbles up a bunch of cans in my pantry: tomatoes, kidney beans, chicken broth. Pierre’s recipe calls for celery, which is maybe not a chili mainstay but adds a fresh, herbal note. I’ll skip it if I don’t have it, but we’ve entered the part of the year when I always seem to have a couple of stalks that need using up, so in they go.
And, like all those homey soups and stews, the Pierre Franey turkey chili just gets better the longer it sits. It’s our go-to dish for welcoming someone home after a trip (flight delays just equal more simmer time) and any low-key, lazy Sunday when we want a big pot of comfort with little fuss. On a timelier note: Consider it a top contender for feeding your trick-or-treaters upon their return from the candy hunt.
Featured Recipe
Turkey ChiliView Recipe →
It’s started to get cold where I live — last night’s temperatures dipped below freezing — so I find myself more and more excited to use my oven and bask in its residual heat. Let’s slide out our sheet pans, shall we?
First up: Kay Chun’s sheet-pan chicken with squash and dates, which also features crispy roasted chickpeas and a briny caper-olive relish to complement those sweet dates. Like most sheet-pan dinners, this is an efficient weeknight meal, but it would also be a beautiful Saturday supper (ask one friend to bring wine, another to get some bread and maybe some vanilla ice cream while they’re at it to make these sundaes with the extra dates).
We are having trouble retrieving the article content.
Please enable JavaScript in your browser settings.
Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.
Thank you for your patience while we verify access.
Already a subscriber? Log in.
Want all of The Times? Subscribe.tayabet