Turkey Chili

My obsession with fall foods continues.  Is there a more fall-ish food than chili?  I doubt it.  Its warm and cozy, great for tailgating or game watching or just an easy dinner.  Added bonus? Freezes and reheats like a dream.

 I love stuff in my chili…meat, veggies, beans, tomatoes…which I know is not for everyone.  So, this is my hodge podge, kitchen sink turkey chili recipe. Omit that which you do not love, or add something you do.  Be warned, this recipe makes enough chili for an ARMY.  I would say 12 servings, at least. Feed a crowd, or enjoy the leftovers!

Turkey Chili

a BistroBess original

  • Olive oil
  • Salt and pepper
  • 2 pounds lean ground turkey
  • 2 large onions, chopped
  • 2 bell peppers, chopped (I used yellow)
  • 3 cloves garlic, chopped
  • 2 chipotle peppers in adobo, chopped (use one if you like less spice)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 12 oz bottle beer
  • 1 15 oz can crushed tomatoes
  • 2 cans mild Rotel (tomato and chili mixture)
  • 1-2 cups chicken broth
  • 2 15 oz cans kidney beans, rinsed and drained
  • 2 15 oz cans black beans, rinsed and drained
  • 1 cup frozen corn kernels (optional)
  • 4 tablespoons masa (corn flour) dissolved in cold water (optional)
  • Sour  cream, shredded cheddar, chips or cornbread for serving

Heat a few tablespoons of olive oil in a large dutch oven over medium high heat.  Add the onions and peppers, cook for 3-5 minutes.  Add garlic, cook another minute or so.  Add chopped chipotle, chili powder, cumin, oregano, salt and pepper, cook for 2-3 minutes. 

Push the veggie spice mixture the edges of the pot to make a well.  Add the turkey.  Making the well allows the turkey to make contact with the bottom of the pot and brown.   Cook for about 5 minutes, until the turkey is about half way done, and then mix in with the veggies.   

Add the beer, crushed tomatoes, Rotel and about a cup of chicken broth. Allow to come to a boil, then turn the heat down, cover and let simmer for 20-30 minutes, stirring occasionally, and adding more chicken broth if needed.  The consistency is really a personal preference, depending on if you like a thick chili, or a slightly soupier version.

So, if you would like to add a bit of corn flavor goodness, and tighten up the liquid in the chili, stir in the masa/water mixture.  This acts much like a cornstarch slurry in Asian cooking, helping to thicken.  If you want to add the corn, do so now.  Allow to simmer for about 10 more minutes.

Check the chili for seasonings, add salt and pepper if needed. 

Serve the chili hot, with all the fixings! 

 

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5 thoughts on “Turkey Chili

  1. I am not a chili fan but since I feel a little cold and the flu is about to attack my whole system (seems to be bugging me to stay in bed the whole day…is this lack of sleep or really just the flu virus?) I guess I am ready for some chili to load upn on heat and vitamin C. I am definitely cooking this recipe…

    • I did not seed the chipotles. I added a little bit of the adobo, probably a teaspoon. Since I only used one or two peppers from a whole can, I put the rest of the adobo and peppers in tupperware and keep in the fridge. They stay good for weeks.

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