2 Alarm Turkey Chili Recipes

2-ALARM CHILI

Steps:

• Brown beef in a Dutch oven; drain.
• Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
• Cover and simmer for 30 minutes, stirring occasionally.
• Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
• Add masa mixture to chili.
• Cover and simmer another 15-20 minutes.

2 ALARM TURKEY CHILI

Steps:

• Brown turkey meat in skillet, then drain. You can purchase the 2 alarm chili package and most of the dry ingredients are there. Combine meat, beans, tomatoes, water, and dry ingredients. Simmer on medium heat for approximately 20 minutes.

EZ AS 1-2-3-ALARM TURKEY CHILI

Steps:

• Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce.
• Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix.
• Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste.
• Mmmmm!!!

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

10-ALARM TURKEY CHILI RECIPE

Steps:

• Bring a large pan sprayed with nonstick spray to medium heat on stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to crock pot. Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipoltes). Mix well to combine. Cover and cook on high for 2hrs, and then reduce heat to low and cook for an additional 3hrs. ( or cover and cook on low for 6-7hrs straight). Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1hr longer on low. Add salt to taste. If you like, top each serving with a little sour cream.