Three Bean Turkey Chili Food

3 MEAT, 3 BEAN, 3 CHILI CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

SPICY THREE-BEAN PANTRY CHILI

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
• Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
• Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

EMERIL'S TWO-BEAN TURKEY CHILI

Steps:

• Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
• Combine all ingredients thoroughly.

THREE-BEAN CHILI

Steps:

• In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

THREE-BEAN TACO CHILI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese.

QUICK TURKEY CHILI

Steps:

• Cook turkey in large saucepan on medium heat 10 min. or until no longer pink, stirring occasionally.
• Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid.
• Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
• Spoon into soup bowls; top with cheese.

BEST EVER THREE BEAN CHILI

Steps:

• Saute onions and garlic in olive oil over medium heat until softened.
• Add cumin and chili powder to pan to toast.
• Add the rest of the ingredients and stir well.
• Simmer on low for at least 30 minutes.
• Serve in bowls and top with shredded cheddar cheese.

THREE-BEAN TURKEY CHILI

Steps:

• Cook and stir the turkey and onion in a medium skillet over medium-high heat until the turkey is no longer pink.
• Drain and discard the fat.
• Transfer to the slow cooker.
• Add the remaining ingredients and mix well.
• Cover and cook on high for 6 to 8 hours or until done.

BEEF & THREE-BEAN CHILI

Steps:

• Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

THREE BEAN TURKEY CHILI

Steps:

• Saute in pan chopped onion, minced garlic, black pepper and ground turkey until brown.
• Meanwhile, open all your canned goods. I like to rinse my beans. Add all canned goods (beans, diced tomatoes, sauce and paste) into a large pot, or as I prefer, a slow cooker. Turn pot on medium or slow cooker on high. Add cumin, chili powder and bay leaves. Stir well until fully mixed and the paste is blended well.
• By now your meat should be browned. Drain excess fat and add all to pot/slow cooker. Lower heat if cooking in pot to low (if cooking in slow cooker, keep on high). Simmer for 1 hour at least. I like to keep mine cooking over an hr to really let the flavors mingle. Stir occasionally.
• Remove bay leaves prior to servince. Serve in bowls and sprinkle with grated cheese, sour cream, diced onion, or any other garnishes you wish. Makes wonderful leftovers too!

THREE BEAN TURKEY CHILI

Steps:

• 1. Cook turkey and onion in medium skillet over medium-high heat, stirring to break up meat until turkey is no longer pink. Drain; place turkey mixture into slow cooker.
• 2. Add remaining ingredients and mix well.
• 3. Cover; cook on HIGH 6 to 8 hours.

THREE BEAN AND BEEF CHILI (LIGHT)

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
• Add the cumin and cook, stirring, for 1 minute.
• Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
• Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.
• Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer.
• Season, to taste, with salt and pepper.

ZIPPY THREE-BEAN CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning. , Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.