Cherry Chili Food

CHERRY CHILI

Steps:

• In a 4-quart Dutch oven, melt butter over medium heat. Add celery, onion, sweet pepper and garlic; cook until tender. Add beans, broth, 1 cup cherry salsa, chicken, cumin and bay leaves. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
• In a screw-top jar combine cream and cornstarch. Cover and shake well; stir into chili. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and black pepper. To serve, remove bay leaves; discard. Ladle chili into bowls and top with additional salsa and sliced green onions, if you like. Makes 8 servings.

DRIED CHERRY CHILI

Steps:

• Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.
• Heat olive oil in a 4-quart saucepan over medium heat. Add onion; sauté until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. Add turkey; cook until it is no longer pink.
• Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes.
• Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.

CHERRY CHUTNEY

Steps:

• Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.