Stout beer lends a rich flavor dimension to this signature easy-prep chili. A hearty dish for the dead of winter, your signature ravioli can replace convenienceadded product to make this stew even more special. NATIONAL TURKEY FEDERATION JONES DAIRY FARM Capitol City Brewing Company, Washington, D.C., Yield: 8 gallons 2 c. olive oil 30 lbs. ground turkey 8 lbs. yellow onions, peeled, 1” dice 1/3 lb. freshly chopped garlic 8 lbs. green bell pepper, seeded, 1” dice 10 medium whole fresh jalapeños, sliced ¼” 4 #10 cans cooked black beans, drained 4 #10 cans crushed whole tomatoes 6 lbs. frozen yellow corn kernels, thawed 3 bunches fresh cilantro, chopped 2 18-oz. cans tomato paste 1 c. white sugar 1 c. paprika 2 c. ground cumin 2 c. ground chili powder 1 c. kosher salt ½ c. ground black pepper 1 gal. dark stout beer STOUT BEER AND TURKEY CHILI Jones Dairy Farm, www.jonesdairyfarm. com/foodservice/welcome.aspx Yield: 12 servings 1 T. olive oil 3 c. chunks red bell pepper 3 c. chunks green bell pepper 3 T. minced garlic 1¼ qts. reduced-sodium chicken broth 1½ qts. cheese-filled ravioli 1¼ qts. canned Italian seasoned or pasta- style diced tomatoes, undrained 24 precooked sausage links, sliced ¾ c. grated Parmesan ¾ c. chopped fresh basil or parsley Red-pepper flakes (optional), as needed Method (1) In a large, deep skillet over medium-high heat, heat oil. Add bell pepper and garlic; cook, stirring, for 2 minutes. (2) Add broth and bring to a simmer. Add ravioli; cover and simmer for 5 minutes. (3) Stir in tomato and sausage; simmer uncovered for 10 minutes or until ravioli and vegetables are tender. (4) Portion 1½ c. (about 1 lb.) into each of 12 shallow bowls. Top each with 1 T. Parmesan and 1 T. basil or parsley. Sprinkle with red-pepper flakes if desired. Wine pairing: Yorba Barbera 2007 [California]. A “varietally correct” California interpretation of an Italian grape, this Barbera has plush plum flavors and good acidity—the perfect complement to the rich stew. ITALIAN RAVIOLI & SAUSAGE STEW Method (1) Heat a large heavy stockpot and add oil. Add ground turkey and sauté, breaking up turkey as it cooks to ensure even-sized pieces. (2) Add onion, garlic, bell pepper and jalapeño. Cook vegetables until translucent. (3) Stir in all remaining ingredients except stout beer until well incorporated. Reduce heat to low and simmer chili for approximately 1 hour, stirring frequently to prevent burning on sides and bottom of stockpot. (4) Add stout and stir into chili. Simmer for an additional 10 minutes. Beer pairing: Capitol City Brewing Company Prohibition Porter. This traditional English-style ale has rich chocolaty flavors, balanced by bitter hops—a perfect complement to the spicy turkey chili. USA Rice Federation, Yield: 12 servings 2 c. whole-grain brown rice 1 c. seedless raisins or dried cranberries 1 T. butter 2 T. ground cinnamon 2 t. salt 5 c. hot water Milk or cream (optional) Honey or brown sugar (optional) Fresh fruit or toasted nuts (optional) COUNTRY BREAKFAST CEREAL Method (1) In a large, heavy saucepan mix rice, raisins, butter, cinnamon and salt. Pour in water; mix. Bring to a boil, stirring. Reduce heat to a simmer. Cover and cook for 40 to 50 minutes or until rice is tender and all liquid is absorbed. (2) Remove from heat and let stand 10 minutes before fluffing with a fork. Serve hot, 1 c. per serving, accompanied by milk or cream, honey or brown sugar and/or fresh fruit or nuts. Tea pairing: Numi Golden Chai Tea. A rich mix of black tea, cinnamon, cardamom and ginger— just the right blend to go with the wholesome country cereal. January 2011 | 39