INDIAN SUMMER TURKEY CHILI
Indian Summer Turkey Chili Recipe courtesy Rachael RayShow: Food Network Specials Episode: Rachael Ray's Block Party. This sounded SOOO GOOD! I hope to try it soon!!!
Provided by Rhonda O
Categories Meat
Time 35m
Yield 1-2 pots, 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat a pot over medium to medium high heat.
- Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat.
- Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce.
- Break up the meat with the back of a wooden spoon into small crumbles.
- Chop the onion, reserving 1/4 of it for topping the chili.
- Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more.
- Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
- Add tomato sauce and barbecue sauce and bring to a bubble.
- It using corn kernels add them now.
- Let chili simmer 10 minutes.
- Adjust seasonings and heat level to your taste.
- Remove from heat and serve.
- TIDBIT: To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
- Dippers: Choose from any or all of the following for dipping and scooping into your chili: Pretzel Rods Yellow, Red or Blue Corn Tortilla Chips, any flavor Black Bean Tortilla Chips Polenta Chips, Plain or Guacamole flavor Pita Chips, Plain or Spicy flavors Yukon Gold, Red Bliss or Blue Potato Chips, any flavor All of the above can be found on either snack aisle or natural foods snack section in your market.
- Toppers: Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack Sliced canned jalapenos, drained Salsas Sour cream Chopped raw onion Chopped green olives and pimentos Chopped cilantro leaves Diced tomatoes Defrosted frozen corn or leftover corn on the cob, scraped from cob.
Nutrition Facts : Calories 264.3, Fat 14.5, SaturatedFat 3.3, Cholesterol 89.7, Sodium 522.5, Carbohydrate 11, Fiber 2.6, Sugar 4.2, Protein 21.6
INDIAN CHICKEN TIKKA MASALA
This Indian chicken tikka masala is an easy but flavorful version of everyone's favorite mild-medium curry! Serve with naan bread and mango chutney. Garnish with additional cilantro leaves.
Provided by Keri
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
- Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
- Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 10 g, Fiber 2.2 g, Protein 26.2 g, SaturatedFat 2 g, Sodium 399.1 mg, Sugar 6.5 g
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