Turkey Or Buffalo Chili Food

INSTANT POT BUFFALO TURKEY CHILI

Steps:

• Set a 6- or 8-quart Instant Pot® or electric pressure cooker to the saute setting. Once hot, add the bacon (or olive oil if omitting bacon) and cook until it begins to crisp.
• Add the celery, carrot, onions and jalapenos if using to the pot. Saute until just starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, ancho chile powder, cumin, chipotle pepper and tomato paste. Cook a few more minutes until the spices are fragrant and the tomato paste is thoroughly incorporated.
• Push the vegetable mixture to the edges of the pot and add the ground turkey or chicken. Season with salt and pepper and cook until the meat begins to brown, breaking it up with a wooden spoon. (If using chicken breasts or thighs, season with salt and pepper before adding to the pot and just sear the outsides.) The meat does not need to be completely cooked at this point, it will finish during pressure cooking.
• Add the broth, tomatoes, bay leaf and 1/2 cup wing sauce (you can always add more later if needed). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes (it will take 10 to 20 minutes to come to pressure). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. (If using chicken breasts or thighs, remove them, shred with two forks and return the meat to the pot.)
• Remove the bay leaf, stir in the drained beans and set the pot to "reduce" (or "saute" depending on the model you are using). Simmer with the lid off until the chili reaches desired thickness, 5 to 10 minutes. Taste and add more wing sauce, salt and pepper if necessary.
• Ladle the chili into bowls and top with scallions, cilantro, blue cheese crumbles and Chipotle-Lime Crema. Serve with lime wedges. Serve with diced jalapenos, carrot ribbons and avocado if desired.
• Mix together the sour cream, lime, cumin, chipotle and salt to taste in a small bowl and refrigerate until ready to use.

BUFFALO-STYLE TURKEY CHILI

Steps:

• Heat oil in a dutch oven over medium-high heat. Brown ground meat for about 8-10 minutes, or until almost crispy and dry.
• Add all other ingredients to the pot, except for the blue cheese. Be sure to add the can liquid from the beans as well.
• Stir, bring to a boil, then lower heat and simmer for 2-3 hours. Stir every every 15 minutes or so.
• Serve in bowls topped with crumbled blue cheese.

TURKEY AND GREEN CHILE AL FORNO

Steps:

• Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
• Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
• Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
• Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.
• In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
• For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.

TURKEY OR BUFFALO CHILI

Steps:

• Brown meat and drain.
• Turn slow cooker to high. Add all ingredients except beans and zucchini, stir and cover.
• Partially drain beans and add beans and zucchini to crock pot. Cook on high for 4-5 hours or on low for 6-8.

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

SMOKY BUFFALO-STYLE CHICKEN OR TURKEY CHILI BOWLS

Steps:

• Heat the olive oil, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
• Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce. (Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze - the next time you need chipotle, just cut off the piece.).
• When the vegetables are tender, stir in the chipotle-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.
• Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the torilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.