Smokin Turkey Chili Recipes

SMOKIN' SCOVILLES TURKEY CHILI

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
• Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
• Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

SMOKIN' TURKEY CHILI

Steps:

• Cook bacon in large saucepan on medium-high heat 4 min., stirring frequently. Remove bacon from pan with slotted spoon, reserving 1 Tbsp. drippings in pan. Add onions, peppers and chili powder to reserved drippings; stir. Cook 10 min., stirring frequently.
• Add bacon, beans, tomatoes, turkey and barbecue sauce; stir. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.
• Microwave Mexican VELVEETA in microwaveable bowl on HIGH 1 min. or until melted, stirring every 30 sec. Spoon over filled bowls of chili.

30-MINUTE TURKEY CHILI

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.

SMOKED TURKEY

Steps:

• Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt. Add the turkey, breast-side down, then add enough cold water so the turkey is fully submerged. Cover and refrigerate 12 hours. Drain the turkey, rinse and pat dry.
• Soak 2 large bags each mesquite and applewood chips in water, 1 hour. Meanwhile, make the spice blend: Combine the chili powder, coriander, cumin, brown sugar, garlic powder, rosemary, thyme, 1 tablespoon salt and 2 teaspoons pepper in a bowl. Loosen the skin of the turkey breast with your fingers, then rub the mayonnaise under the skin. Rub the spice blend all over the outside of the bird. Place the turkey, breast-side up, in a large disposable roasting pan. Lay three-quarters of the bacon over the breast, overlapping the slices, and secure in several spots with toothpicks. Wrap the legs with the remaining bacon, securing it with toothpicks.
• Drain the wood chips. Prepare a smoker according to the manufacturer's instructions, using the soaked wood chips; preheat to 210 degrees F. (Or use a grill and put the wood chips in a smoker box under the grates; preheat to low.) Put the turkey in the disposable pan on the smoker or grill grates; cover and cook 6 to 7 hours, or until a thermometer inserted into the thickest part of the thigh registers 190 degrees F. Add a few handfuls of soaked wood chips every hour to maintain the smoke. If the bacon is browning too quickly, loosely cover the turkey with foil.
• Transfer the turkey to a cutting board and let rest 30 minutes. Remove the bacon and carve the turkey. Chop the bacon and sprinkle on top, if desired.

SMOKIN' IRISH-MEX TURKEY CHILI

Steps:

• Garnish: shredded cheese and chopped onion Heat 1 Tbsp.
• oil in 4-quart pan over medium-high heat. Add chopped Turkey and saute about 4 minutes until light brown.
• Drain and set aside. Heat remaining 1 tbsp.
• oil in 4-quart pan and saute potatoes for 4 minutes.
• Stir frequently to prevent sticking.
• Add red bell pepper, onions, and garlic. Saute 2 minutes, stirring frequently to prevent sticking.
• S tir in turkey, beans, fresh tomatoes, canned tomatoes in puree, fresh or canned green chili, jalapeno pepper, chili powder, cumin, oregano, cayenne pepper, bay leaf, and honey or brown sugar.
• Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
• Top with shredded cheese and chopped onion, if desired.
• (Note: To remove the skin from the fresh green chili, place under broiler until the skin bubbles. Turn over and broil the other side. Cool in a damp towel. Then carefully peel off the skin.)

SMOKIN' SCOVILLES TURKEY CHILI

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
• Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
• Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.