Emerils Two Bean Turkey Chili Recipes

EMERIL'S CHILI

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
• Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

EMERIL'S TURKEY AND PINTO BEAN CHILI

Steps:

• In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.
• Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes. (To store, refrigerate cooled chili in an airtight container, up to 3 days.) Serve topped with cilantro.

TWO-BEAN TURKEY CHILI

Steps:

• 1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
• 2. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.

EMERIL'S CHILI

Steps:

• Heat oil and brown meat.
• Add onions and garlic and cook for 2 minutes.
• Add spices and cook for 2 more minutes.
• Add tomato paste, diced tomatoes, and kidney beans and bring to a boil.
• Turn heat to low and simmer 30 minutes
• Serve over baked potatoes or egg noodles with garnishes (sour cream, cheddar cheese, etc).