SIMPLE TURKEY CHILI WITH KIDNEY BEANS - Cook's Illustrated

I made another chili recipe. Yep. I think that makes five chili recipes I've posted and I love them all.  But apparently I like to try new variations of chili so I keep adding to my collection. Enjoy this one which includes special instructions from  Cook's Illustrated to make the turkey chunkier.

INGREDIENTS

2	tablespoons vegetable oil or corn oil
2	medium onions , chopped fine (about 2 cups)
1	red bell pepper , cut into 1/2-inch cubes
6	medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4	cup chili powder
1	tablespoon ground cumin
2	teaspoons ground coriander
1/2 - 1	teaspoon red pepper flakes
1	teaspoon dried oregano
1/4-1/2	teaspoon cayenne pepper
2	pounds 93 percent lean ground turkey
2	(15.5-ounce) cans dark red kidney beans , drained and rinsed (as you can see, I used pinto beans)
	1 (28-ounce) can diced tomatoes , with juice
	(28-ounce) can crushed tomatoes
2	cups low-sodium chicken broth
	Table salt
2	limes , cut into wedges

INSTRUCTIONS

1. 1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. 2. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
   
   Perfect Ground Turkey:  Since the key to this recipe is its long simmering process, we avoided extra-lean ground turkey, which we knew would turn mealy and flavorless with prolonged cooking. We used 93 percent lean instead. Nevertheless, after two hours of simmering, the turkey had disintegrated and the chili resembled Bolognese sauce. We solved this problem by dividing the meat in half and adding one installment at the beginning of cooking and the second an hour later, pinching off teaspoon-sized lumps of turkey for chunkier texture. Our final adjustment was to reduce the total cooking time by 20 minutes.

APPLE SKILLET CRISP - Cook's Illustrated

Doesn't warm apple crisp sound good right now? This is a super easy and delicious recipe from Cook's Illustrated.  All sorts of apples are in abundance right now and I used a mixture of Honeycrisp and Golden Delicious.  I served it with a choice of Greek yogurt or vanilla ice cream.  My niece and I loved it with the yogurt, the rest of the family opted for the ice cream, of course.

INGREDIENTS

Topping
3/4	cup (3 3/4 ounces) unbleached all-purpose flour
3/4	cup pecans , chopped fine
3/4	cup old-fashioned rolled oats (see note)
1/2	cup (3 1/2 ounces) packed light brown sugar
1/4	cup (1 3/4 ounces) granulated sugar
1/2	teaspoon ground cinnamon
1/2	teaspoon table salt
8	tablespoons (1 stick) unsalted butter , melted
Filling
3	pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)
1/4	cup (1 3/4 ounces) granulated sugar
1/4	teaspoon ground cinnamon (optional)
1	cup apple cider
2	teaspoons juice from 1 lemon
2	tablespoons unsalted butter

INSTRUCTIONS

1. 1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
2. 2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
3. 3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
4. 4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.