TURKEY AND CHORIZO CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
MEXICAN CHORIZO BLACK BEAN CHILI
A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.
Provided by Jenn Seda
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
- Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
- Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 53.9 g, Cholesterol 71.7 mg, Fat 23.7 g, Fiber 12.8 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1860.2 mg, Sugar 12.6 g
TURKEY CHORIZO
I was looking to make a lighter version of chorizo with a strong garlic flavor. The original recipe calls for ground pork and not having in I used turkey and made a few additional changes and the result was very good. The Ancho chile will not add alot of heat. It adds a nice rich flavor. The heat can be adjusted to your liking by increasing the red pepper flakes.
Provided by PaulaG
Categories Poultry
Time 12h15m
Yield 10-12 patties
Number Of Ingredients 10
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.
Nutrition Facts : Calories 78.4, Fat 3.9, SaturatedFat 1, Cholesterol 31.3, Sodium 228.5, Carbohydrate 1.9, Fiber 0.9, Sugar 0.2, Protein 9.4
MEXICAN-STYLE TURKEY CHORIZO
This super-flavorful lighter version of Mexican chorizo is made with lean ground turkey instead of pork. Form into burger patties, stuff inside sausage casings, use as taco meat, or fry some up with eggs! This is what I use to make my Chorizo-Stuffed Spaghetti Squash recipe, also found on this site. The possibilities are endless!
Provided by France C
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, Mexican oregano, dried chipotle pepper, cinnamon, and cloves in a mixing bowl. Mix well.
- Refrigerate at least 1 hour for flavors to blend. Store in the refrigerator or freeze until ready to use.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.3 g, Cholesterol 83.6 mg, Fat 9 g, Fiber 1.2 g, Protein 23 g, SaturatedFat 2.3 g, Sodium 511.6 mg, Sugar 0.4 g
CHORIZO CHILI
I modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 366 calories, Fat 17g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1262mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 10g fiber), Protein 18g protein.
MEXICAN CHORIZO
Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.
Provided by Kittencalrecipezazz
Categories Mexican
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
- Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
- The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.
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