Easy Turkey Chili Mole From Longmeadow Farm Recipes

TURKEY MOLE

Steps:

• Core, and devein the chiles. Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released. Cover with 5 cups boiling water and set aside to cool. When cool puree with liquid until smooth and set aside. Season turkey legs and thighs with salt and pepper.
• Heat vegetable oil in a large heavy bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside. Add the onion to the pan and saute 10-12 minutes or until golden. Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft.
• In a small dry saute pan over medium heat, toast anise seeds and coriander seeds. Pulverize in grinder or mortar along with the clove and peppercorns. In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish.
• Place Sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock. Puree until smooth.
• Cook pureed chiles in the same casserole over low heat using the residual fat for 8-10 minute stirring often. Add blender ingredients, chocolate and salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes or until tender. When cooled remove the skin and meat from the bones. Shred and reserve the turkey meat for the tamales.

EASY TURKEY CHILI MOLE FROM LONGMEADOW FARM

Steps:

• Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
• Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
• Add onion, garlic to pan, and cook 3 minutes until soft.
• Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
• Simmer uncovered for 15 minutes.
• Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
• Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
• Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.

MOLE CHILI

Steps:

• Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
• Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
• Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
• Add the anchos with the stock to a food processor and puree until smooth. Set aside.
• Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
• Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

SLOW-COOKER TURKEY MOLE CHILI

Steps:

• In 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix turkey and remaining ingredients except sour cream and cheese.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir well before serving. Top each serving with dollop of sour cream and sprinkle of cheese.

EASY TURKEY CHILI

Steps:

• Heat vegetable oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion; cook and stir until the onion is tender, about 5 minutes.
• Add the chicken broth, tomatoes, black beans, kidney beans, refried beans, garlic, chili powder, paprika, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Sprinkle each bowl with a teaspoon of Cheddar cheese, if desired.

TURKEY MOLE

Steps:

• Cut the turkey wing into 2 pieces, and the breast into 3 or 4 pieces. Place in large kettle with enough water to cover, and bring to a boil. Add the salt, and simmer for 30 minutes. Meanwhile brown the onion in bacon fat or oil. Add to kettle, along with garlic, chili powder, red pepper, nuts and chocolate. Cover and simmer until turkey is tender and the sauce is well blended and thickened. Correct seasoning. Add olives about ten minutes before serving, if you wish.
• Serve with polenta and a cucumber salad.

SIMPLE TURKEY CHILI

Steps:

• Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
• Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.