ATLANTA - Spending Halloween at a "Dead-ly" Delicious Restaurant: It's the spookiest day of the year, and that means business will probably be booming at a local restaurant owned by two guys who know a thing or two about scaring up customers. Good Day Atlanta's Paul Milliken spent the morning at Nic & Norman's a Senoia restaurant owned by The Walking Dead co-executive producer and makeup designer Greg Nicotero and series stars Norman Reedus.
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Metro Fresh "Mitchili" recipe from owner Mitchell Anderson. See recipe below. For more information on Metro Fresh click here.
Mitchili (Mitchell’s Turkey Chili)
I make Mitchili at MetroFresh every day of the week. It’s the only dish we do every day of the year (at least the ones we’re open.) This recipe of Mitchili will easily serve a nice crowd – perhaps 8-10 people. With a salad and some warm French bread it’s the perfect crowd pleaser at your Super Bowl Party when the weather is cold, with grilled hot dogs and slaw it makes a perfect summer backyard BBQ. I am also giving you the home version which uses Hot Italian Turkey Sausage so it will be a little spicier than the MetroFresh version. I suggest doing what I do, look at the recipe and use it as a jumping off point, be creative. Mitchili is really just a state of mind!
- 2 Lbs. Ground Turkey
- 1 Lb. (About five links) Hot Italian Turkey Sausage – Casings removed
- 1 Large Red Onion Diced
- 1 each Red, Yellow, Green Pepper seeded and Diced
- 3 Large Cans Chopped Tomatoes
- 1 can each of Chili Beans, Great Northern White Beans, Kidney Beans and Black Beans (Drain all except for Chili Beans)
- ¼ Cup Olive Oil
- ¼ Cup Chili Powder
- 2 TBS Ground Cumin
- 2 TBS Ground Coriander
- ½ Cup Dijon Mustard
- ¼ Cup Chopped Fresh Dill
- 1/2 Bunch chopped Cilantro
- Kosher Salt To Taste
In large stock pot heat olive oil and then toss in onions and peppers. Sauté until just tender, about five minutes over medium heat. Do not allow them to brown. Add Turkey Meat and Sausage and sauté until cooked through. Add dry spices and mustard. Continue to cook meat until it has turned the color of the chili powder. Add tomatoes and simmer for about 10 minutes. Add beans and cook over low heat for about an hour. Stir every once and a while so the beans don’t burn to the bottom of the pot. Add fresh herbs before serving and salt and pepper to taste. Serve with Sour Cream and Cheddar Cheese if desired.
I serve it over white or yellow rice for an even heartier meal.