Turkey Chipotle Chili Food

ANCHO-CHIPOTLE TURKEY CHILI

Steps:

• Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
• Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
• Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
• Puree the anchos and stock.
• Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
• To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS

Steps:

• Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
• Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
• Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

CHIPOTLE TURKEY CHILI

Steps:

• Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.), In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.

THE BEST TURKEY CHILI

Steps:

• Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.

TRADITIONAL CHILI WITH GROUND TURKEY

Steps:

• Heat olive oil in a large skillet 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, green and red bell peppers, and jalapeno peppers. Cook and stir until the onion is softened and translucent, about 8 minutes. Add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. Continue to cook until fragrant, about 8 more minutes, stirring occasionally.
• Stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low. Simmer until thickened, about 45 minutes, stirring occasionally. For a thinner chili, cover the pot when simmering.

HEALTHY CHIPOTLE TURKEY CHILI

Steps:

• Heat oil in large skillet over medium-high heat.
• Add onion, garlic, chili powder, and oregano. Stir for about 3 minutes.
• Stir in tomato paste, chipotle peppers, and adobe sauce; cook 1 minute.
• Add turkey, breaking it up and cooking until the meat loses its raw color, about 8 minutes.
• Add chicken broth and simmer until reduced by about half; about 10 minutes.
• Add tomatoes, crushing them through your fingers into skillet along with their juices and beans.
• Bring to a boil, uncovered, stir occasionally until thick, about 10 minutes.

30-MINUTE TURKEY CHILI

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat.
• Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
• Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
• Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes.
• Add the tomatoes-crushing them through your fingers into the skillet-along with their juices and the beans; bring to a boil.
• Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.
• Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.

CHIPOTLE TURKEY CHILI

Steps:

• In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
• Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
• Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.

SPICY CHIPOTLE TURKEY CHILI

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add turkey and poblano chile; cook 5 minutes, stirring occasionally, until turkey is no longer pink.
• Stir in water, chile pepper powder, beans and salsa. Cover; heat to boiling. Mash beans slightly with potato masher until soup is slightly thickened. Garnish individual servings with cheese.

TURKEY CHIPOTLE CHILI

Steps:

• If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.
• In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.