Rachael Ray Turkey Chipotle Chili Recipes

ANCHO-CHIPOTLE TURKEY CHILI

Steps:

• Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
• Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
• Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
• Puree the anchos and stock.
• Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
• To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

TURKEY AND CHORIZO CHILI

Steps:

• Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
• Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
• To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
• Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
• Reheat over medium heat, adding a little more stock or water if necessary.
• To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.

TURKEY CORN CHILI

Steps:

• Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
• Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
• Tidbit:
• To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Choose from any or all of the following for dipping and scooping into your chili:
• All of the above can be found on either snack aisle or natural foods snack section in your market.
• Choose from any or all of the following for topping your chili:
• Defrosted frozen corn or leftover corn on the cob, scraped from cob

CHIPOTLE TURKEY CHILI

Steps:

• Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.), In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.

RANCH-STYLE TURKEY CHILI

Steps:

• Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
• Preheat the oven to 400 degrees F.
• Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
• Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
• Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.

MEXICAN CHORIZO AND TURKEY CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.