Recipe: Lapsang Souchong Chili edit

Yield: 6

edit Ingredients

2	pounds lean ground turkey
3	inch chipotle chili peppers adobo, minced (devein and deseed them first if you’re not into spicy)
1	onion, finely minced
2	cups of black beans
1	tablespoon cumin
2	tablespoons chili powder
1 ¼	teaspoons mexican oregano
1 ¼	teaspoons salt
½	teaspoon paprika
2	teaspoons minced garlic
1	can fire roasted tomatoes
1	tablespoon tomato paste
1	teaspoon adobo sauce
12	teaspoons oz. lapsang souchong tea (about 1 of leaves steeped for 4-5 minutes)
1	cup water
1	tablespoon masa flour
⅓	cup water

edit Preparation

Step 1	Brown your turkey.
Step 2	Add the onions and saute until translucent.
Step 3	Add the chipotle peppers and adobo.
Step 4	Add the cumin, chili powder, oregano, salt, paprika, and garlic.
Step 5	Sautee for another minute or so.
Step 6	Add the tea, using it to deglaze the pan.
Step 7	Pour this mixture into a larger stock pot.
Step 8	Add the 1 cup of water, the black beans, the tomatoes, and the tomato paste. Mix well.
Step 9	Simmer, covered, on medium for approximately 20 minutes.
Step 10	Mix the masa flour in about a 1/3 cup of water and stir until smooth.
Step 11	Add this mixture to the chili, stirring well.
Step 12	Simmer uncovered for approximately 10 minutes.
Step 13	Serve with cheddar or monterey jack cheeses and sour cream.

edit Tools

Stock pot

edit About Lapsang Souchong Chili

Some chilis are very straight forward with beef or turkey, beans, chili powder, cumin, sometimes tomatoes, sometimes not. Some chilis have ingredients that make you go hmmm. Coffee. Cocoa powder. Beer. Well this chili has tea.

What am I nuts?

Bear with me. This is not made with your grocery store variety Liptons (I mean EW). Those who know me are aware that I am a tea snob. I don’t drink bagged tea. The loose stuff is infinitely better. And there is so much variety out there beyond the boring Earl Gray or Celeyon. One of those is a fascinating tea called lapsang souchong.

The woman who sold me the tea actually told a story relating to camel sweat, but I won’t scare you away. There is no camel sweat in the modern lapsang souchong tea. What it DOES have is a lovely smokey flavor resulting from the fact that the leaves are dried over pine wood fires. She also said that she more often cooks with the tea than drinks it, and I was intrigued enough to buy a saple. What you will notice the moment you open the bag is the lovely and very obviously smoky scent of the tea. I’ve been dying to try it in chili. Well the end result was very interesting. I loved it. I’m really intrigued by all the layers of smokey flavor. My husband prefers more traditional chili. Eh, win some, lose some. If you’re looking for something different to try, this is it.

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Photo: Kait Nolan

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Edited by: Kait Nolan

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Pots and Plots: “Lapsang Souchong Chili”

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Some chilis are very straight forward with beef or turkey, beans, chili powder, cumin, sometimes tomatoes, sometimes not. Some chilis have ingredients that make you go hmmm. Coffee. Cocoa powder ...

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