Easy Turkey Chili Mole From Longmeadow Farm Food

SLOW-COOKER TURKEY MOLE CHILI

Steps:

• In 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix turkey and remaining ingredients except sour cream and cheese.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir well before serving. Top each serving with dollop of sour cream and sprinkle of cheese.

MOLE CHILI

Steps:

• Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
• Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
• Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
• Add the anchos with the stock to a food processor and puree until smooth. Set aside.
• Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
• Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

HANK'S TURKEY MOLE

Steps:

• Remove the stems and seeds from the chiles. Flatten them out as best you can and toast them on a comal or cast iron pan set over high heat. You'll want a spatula to hold them down. You'll only need to toast the chiles for a few seconds on either side; watch for blistering, and when you see it, you're good.
• Toss the toasted dried chiles into some warm water to soak, and, when they're soft, puree in a blender with some turkey or chicken broth. You want a consistency like thick BBQ sauce. Set aside.
• In a large, dry pan, toast - one at a time - the sesame seeds, pepitas, pecans and coriander seeds. Set them all in a bowl to cool, then grind into a paste in a spice grinder. Set aside.
• Put the 1/4 cup of lard into a large, heavy pot like a Dutch oven. Set the heat to medium-high and sauté the onions until they begin to brown a bit. Add the garlic and raisins, then sauté another minute. Turn off the heat and let this mixture cool a bit, then put it in the blender.
• Smash up the charred tortillas and put them in the blender. Add the ground nuts, seeds and coriander to the blender. Add the black pepper, cloves, cinnamon, charred tomato and tomatillos to the blender, and turn it on. Add enough turkey stock to make the blades work, and puree this mixture. It should be thick, but pourable.
• Pour this into the Dutch oven. Add a little more broth to the blender to get all the stray sauce sticking to its sides and pour that in the pot. Add the Mexican chocolate and all the pureed chiles, too, mix well and bring to a bare simmer. You want the mole to have the consistency of melted ice cream. Add salt to taste.
• Simmer this mole for 20 minutes. As this is happening, salt the turkey breast well. After 20 minutes has elapsed, submerge the turkey breast in the mole. Simmer gently until it's done. I do this by sticking a meat thermometer into the fattest part of the turkey breast, and I pull the meat when it hits 150°F.
• Remove the turkey from the mole and scrape most of the sauce back into the pot. Slice against the grain, then serve with the mole, some cilantro and sesame seeds as garnish.

EASY TURKEY CHILI

Steps:

• Heat vegetable oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion; cook and stir until the onion is tender, about 5 minutes.
• Add the chicken broth, tomatoes, black beans, kidney beans, refried beans, garlic, chili powder, paprika, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Sprinkle each bowl with a teaspoon of Cheddar cheese, if desired.

TURKEY MOLE

Steps:

• Saute onions in hot oil 4 minutes until brown.
• Deglaze pan with 3 cups turkey broth 2 minute.
• Add tomatoes, peanut butter, chips,sugar,chili powder and cinnamon.
• Bring to a boil, lower heat and simmer for 15 minutes uncovered.
• Remove from heat and puree in blender, or use an immersion blender like braun.
• return to pan and add turkey meat.
• Serve over white rice, it is delicous served with eggs like they do in Mexico.

EASY TURKEY CHILI MOLE FROM LONGMEADOW FARM

Steps:

• Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
• Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
• Add onion, garlic to pan, and cook 3 minutes until soft.
• Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
• Simmer uncovered for 15 minutes.
• Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
• Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
• Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.

EASY TURKEY CHILI

Steps:

• Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes.
• Add beans and turkey and cook for 5 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.
• Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.

TURKEY MOLE TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

TURKEY MOLE

Steps:

• Cut the turkey wing into 2 pieces, and the breast into 3 or 4 pieces. Place in large kettle with enough water to cover, and bring to a boil. Add the salt, and simmer for 30 minutes. Meanwhile brown the onion in bacon fat or oil. Add to kettle, along with garlic, chili powder, red pepper, nuts and chocolate. Cover and simmer until turkey is tender and the sauce is well blended and thickened. Correct seasoning. Add olives about ten minutes before serving, if you wish.
• Serve with polenta and a cucumber salad.

EASY CHILI MOLE

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
• Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.

CHILI MOLE

Steps:

• Rinse the beans and pick out any rocks or dirt. Place all of the bean ingredients in the Instant Pot and cook on manual (high pressure) for 25 minutes. Allow the pressure to release naturally for at least 10 minutes before venting.
• Grind and mix the spices, then set them aside.
• Add the oil to a large pan set over medium heat on the stove top. Saute the onions for 4-5 minutes, then add the peppers and cook for an additional 2-3 minutes. Add garlic and spices, cook for 2-3 minutes further.
• Add sauteed veggies to beans. Pour some liquid from beans into the pot to deglaze the pan and scrape out the browned bits, then add this mixture back to the beans.
• Set the pressure cooker to saute for 30 minutes (the default on the Instant Pot). Stir in the tomatoes and tomato paste after 10 minutes, then continue to cook.
• Use a slotted spoon to remove large tomatoes (if you used whole), any big pieces of jalapeno, and a generous helping of the beans and liquid. Add to a blender, food processor, or container for immersion blender.
• Combine the removed portion of the chili with cocoa, peanut butter, tahini, and chipotles in adobo & sauce (if using). Blend to form a thick paste. Stir this paste into the chili and mix well. Salt to taste.
• Serve with fixings. Tastes even better if made in advance.