Turkey Tailgating Chili Food

SIMPLE TURKEY CHILI

Steps:

• Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
• Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

TAILGATING TURKEY CHILI

Steps:

• 1. Heat olive oil in a large skillet over medium high heat.
• 2. To the heated skillet add small diced onion and 2 lbs ground turkey.
• 3. Using a wooden spoon, break up turkey and brown in skillet.
• 4. Season meat with salt and pepper, and allow it to cook fully until no longer pink.
• 5. Spray inside of crock-pot with cooking spray.
• 6. Transfer meat and onion mixture to the crock-pot.
• 7. Add in remaining ingredients except for cheese and sour cream: tomato sauce, diced tomatoes with green chilies, salsa, dark and light red kidney beans (un-drained), pinto beans (drained and rinsed), frozen sweet corn kernels, chili seasoning, bay leaf, and garlic powder.
• 8. Stir well to combine.
• 9. Turn crock-pot on low and cook, covered, for 6-8 hours, stirring occasionally.
• 10. Remove bay leaf.
• 11. Serve chili in large bowls and garnish with cheddar cheese and/or sour cream, if desired.
• 12. **Note: This recipe can also be prepared in a shorter amount of time on the stovetop. Prepare as directed above, but combine all ingredients in a large pot and allow the chili to simmer at least an hour and a half to allow flavors to marry. Flavors intensify with longer cooking time, however, so I prefer the crock-pot.

LEFTOVER TURKEY CHILI

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
• Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
• Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.

SERIOUSLY, THE BEST HEALTHY TURKEY CHILI

Steps:

• Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
• Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
• Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

BEST TURKEY CHILI FOR A CROWD

Steps:

• Heat oil in a large pot over medium heat. Place turkey into the pot and cook evenly until browned, crumbly, and no longer pink, 5 to 7 minutes. Stir in onion and cook until tender, 5 to 7 minutes. Stir in jalapeno and garlic and cook for 1 minute. Pour broth and stock into the pot.
• Mix in tomatoes, kidney beans, chili powder, brown sugar, cinnamon, kosher salt, paprika, oregano, cumin, black pepper, and cayenne. Bring to a boil; reduce heat to low, cover, and let simmer for 30 minutes. Serve immediately.

BOILERMAKER TAILGATE CHILI

Steps:

• Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
• Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
• After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
• To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

TURKEY TAILGATING CHILI

Steps:

• Brown and drain ground turkey. In a crock pot or large pot, put all ingredients except beans in. ( if using a crock pot, add all ingredients and just heat on high about 3-4 hours) Bring to boil, reduce heat, cover and simmer for 1 hour or some stirring occasionally. Add beans and heat thoroughly. Add more broth if desired, salt and pepper. Pass garnishes around at serving time.

TURKEY CHILI

Steps:

• In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.