RYDER'S TURKEY CHILI
Provided by Guy Fieri
Categories side-dish
Time 1h50m
Yield 10 to 15 servings
Number Of Ingredients 25
Steps:
- Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
- Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
- Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.
THREE BEAN TURKEY CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
- Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
- Serve the chili topped with the cheese, sour cream and scallions.
CHEF JOHN'S TURKEY CHILI
I served mine with some beautifully ripe slices of avocado that gives the final bowl another layer of silky richness. By the way, don't let the cocoa powder in our chili spice mixture throw you off! It's only a small amount and it really works. My chili was garnished with sour cream, diced jalapeno, cilantro and avocado.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
- Heat the olive oil in a large heavy pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in the spice mixture. Cook until fragrant, 3 to 4 minutes.
- Stir in the tomato puree and water. Bring to a simmer, then reduce heat to low. Cook until the turkey meat is broken down, about 1 hour. Stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 27.9 g, Cholesterol 139.7 mg, Fat 18.9 g, Fiber 9.1 g, Protein 45.1 g, SaturatedFat 4.4 g, Sodium 1635.3 mg, Sugar 3.6 g
JANE BRODY TURKEY CARCASS SOUP
My family has been making and loving this version of Turkey Soup for years. It is wonderful. Times are estimated.
Provided by TXOLDHAM
Categories Poultry
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 29
Steps:
- For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.) Strain the stock and cool in order to skim off the fat.
- Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
- For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
- Add the flour and stir for one minute.
- Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
CHILI CON CARNE WITH VEGETABLES
This recipe is adapted from Jane Brody's "Good Food Book". I have been making my version for years. I've tried others, but my family always asks me to go back to this one. It has TONS of flavor! This makes a large recipe, it can be cooked in a large crock pot after you brown the meat, onions and garlic.
Provided by QueenOf1211
Categories Beans
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- In a large, deep, Dutch oven, saute the onion and garlic in the oil until softened.
- Add the meat, and brown, stirring to break up pieces. Drain any excess fat.
- Add the tomatoes and their liquid and all of the seasonings. Heat until bubbly, reduce the heat, cover and simmer about 30 minutes.
- Add the beans and vegetables, simmer covered about 20 minutes longer.
- *if it's not soupy enough, add 1 or more small cans of tomato juice.
- *Can put it in a large crock pot after the meat is browned. Cook as long as you need it to, I've cooked it on low for 8 hours, the carrots were a little soft, but fine. You could probably cook it on High for 2 hours or so and it would be fine as well.
- *I have used venison in this recipe with good results.
Nutrition Facts : Calories 400.4, Fat 8.8, SaturatedFat 2.8, Cholesterol 56.2, Sodium 771.5, Carbohydrate 53.1, Fiber 13.8, Sugar 14.5, Protein 31.4
TURKEY CHILI (JANE BRODY)
Steps:
- 1. In a large heavy pot or very large skillet heat oil, add peppers and saute slowly for 5 minutes. Add onions continue sauteing for 3 minutes more. Add garlic and jalapenos and parsley and saute 1 minute. 2. Add turkey and stir in chili powder and brown turkey over medium heat for about 10 m inutes, breaking up to cook evenly. If using a skillet, now transfer the mixture to a large heavy pot. 3. Stir in remaining ingredients, combining torooughly. Bring to a boil over medium heat, reduce heat, cover pot and simmer for 1 hour. Then uncover pot, cook chili for 30 minutes more.
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