Dis Meaty Chorizo Turkey Chili Food

TURKEY AND CHORIZO CHILI WITH WHITE BEANS

Steps:

• Heat oil in a large pot over medium-high heat. Add ground turkey and chorizo; cook and stir until crumbly and beginning to brown, about 5 minutes. Stir in onion, celery, and jalapeno; continue to cook and stir until meat is browned and onion is translucent, about 5 minutes more.
• Stir in cumin, coriander, and oregano followed by thyme and garlic. Add tomatoes, cannellini beans, tomatillos, and green chiles. Stir in soy sauce. Reduce heat and let simmer to combine flavors, 20 to 30 minutes. Add cilantro just before serving.

SLOW COOKER TURKEY AND CHORIZO CHILI

Steps:

• Turn a slow cooker on High and add butter to melt.
• Heat a medium pan over medium heat. Add chorizo and cook until fats begin to render, about 3 minutes. Add onion; cook and stir until browned, 5 to 7 minutes more. Add to the slow cooker. Stir in bell peppers, chile peppers, tomato sauce, black beans, baked beans, tomatoes, and corn. Add hot sauce, chili powder, and paprika.
• Heat oil in the same pan over medium-high heat. Saute garlic in the pan until browned, about 1 minute. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Drain the liquid from the pan and add to the slow cooker. Turn the slow cooker to Low and cook, stirring once every hour, until reduced, about 6 hours. Serve with a spoonful of sour cream and shredded Cheddar on top of each bowl.

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.

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.

TURKEY, BACON & CHORIZO BOMBE

Steps:

• Squeeze the sausages into a bowl or tip in the sausagemeat. Add the garlic, parsley and egg, and squish through with your fingers to mix everything well.
• Lay a large sheet of baking parchment on your work surface. Use the bacon to make a large rectangular lattice, weaving the rashers in and out of each other. Place a piece of baking parchment on top, then use a rolling pin to roll over the bacon and seal the rashers together.
• Butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover with cling film and use a meat mallet or rolling pin to gently bash it out into a rectangle that fits inside the bacon, with a 2.5cm border of bacon on each side.
• To build the bombe, peel the top layer of parchment off the bacon, leaving it lying on the bottom sheet. Arrange the turkey, skinned-side down, on the bacon, then pat the sausage mixture on top. Trim the rounded ends off the chorizo and line them, ends touching, along the middle of the sausage meat mixture. Use the edge of the baking parchment to lift and roll the bacon and turkey into a tight log. Tie the bombe at intervals with string to keep it together, then wrap well in cling film and put in the fridge. Can be prepared, up to this point, and chilled two days ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Remove the cling film, then brush the bombe with a little oil, put it seam-side down on a baking sheet, and roast for 30 mins until the bacon has crisped up, then reduce oven to 180C/160C fan/gas 4.
• Brush with the maple syrup to give it a sticky finish and continue to roast for another 45 mins or until the middle of the bombe reaches 75C on a digital cooking thermometer (check after 30 mins as oven temperatures do vary). Leave to rest for at least 15 mins before carving into thick slices. Any leftovers are delicious cold. Save the juices from the tin to make gravy.

MEXICAN CHORIZO CHILI

Steps:

• In a large bowl, add chorizo, ground beef, cumin, salt, oregano and black pepper. Mix together until well combined.
• In a large pot or Dutch oven (5 quarts or larger) over medium-high heat, add meat and brown until cooked through, about 8-10 minutes. Drain off grease, transfer meat to a large bowl and set aside.
• In the same pot, add the cooking oil, onions and peppers. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the veggies are soft and the onions have begun to caramelize.
• Add garlic and red pepper flakes. Cook for 1 to 2 minutes, until garlic is fragrant.
• Add black beans, beef broth, diced tomatoes, tomato paste, chili powder and the cooked chorizo and ground beef. Mix together and bring to a boil. Reduce heat to simmer and cook for 1 hour, stirring occasionally, until the liquid reduces to your liking.
• Taste and season with salt and more red pepper flakes as needed. Serve with cilantro, cheese, jalapenos and fresh limes.

TURKEY CHORIZO

Steps:

• In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
• Cover the bowl and refrigerate overnight.
• Next morning form the mixture into patties and pan fry in a small amount of oil, crumble into your favorite dish or freeze for later use.

DI'S MEATY CHORIZO TURKEY CHILI

Steps:

• Saute sausage over medium-high heat with sausage spices, until no longer pink. Transfer to bowl. Using same pan, cook ground turkey meat with associated spices until no longer pink, transfer to bowl with sausage. In large stock pot, melt butter and saute onions, and garlic for two minutes, add celery and all peppers and saute for 3 minutes. Add dried jalapeno peppers or red pepper flakes and stir. Add sausage and turkey and all juices from bowl to pot and cook for 2 minutes. Add beans, chicken broth, green chili's, cumin, chili powder, crushed tomatoes, 1/2 teaspoon ancho chili pepper and bring to boil. Slightly cover, lower heat for slow-simmer and cook 20 minutes, stirring occasionally. Add 1 teaspoon chipotle powder, 1/2 teaspoon ancho chili powder, 1/2 bottle red sofrito, and fresh cilantro and cover and simmer additional 12 minutes. Stir arrowroot mixture and stir into chili to thicken and cook 2 minutes. Bowl up and top with shredded cheddar cheese and scallions.

TURKEY AND CHORIZO MEATLOAF

Steps:

• Mix all ingredients well by hand in large mixing bowl.
• Form 2 loaves on rack over baking sheet.
• Bake 45-55 minutes at 350 (or until internal meat temp is 165).