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Leftover Turkey 101 – Turkey Chili
Posted By Kelly On December 2, 2008 @ 10:21 am In Cooking,Recipes,Soup,Tex-Mex | 1 Comment
Last night I made a pot of chili, but rather than use ground steak I used chopped turkey breast. Aside from being a lot better for you, and from being a clever way of using up more of the turkey meat from Thanksgiving, it was DARN tasty. You really don’t miss the beef, and using beef broth helps punch up the meat flavor.
This is a Texas Red chili, meaning it is a bean free chili. Beans, to me, ruin chili unless it is a meat free chili … which should be called bean soup, IMHO. The chili is a deep red, and there is no tomato in this chili. It is so good and so comforting on a cold night. It keeps well, and is in many ways better the following day.
I am having a bowl for my lunch today and I have to say, lunch time can’t get here fast enough for me!
Leftover Turkey Chili Serves 8
2 cups chopped turkey meat
1 tablespoon olive oil
1 yellow onion diced
2 cloves garlic, crushed
3 cups beef broth
3 cups vegetable broth
1/2 cup chili powder
1/4 cup smoked paprika
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons ground red pepper
2 chipotle peppers in adobo
1 teaspoon adobo (from the chipotle can)
3/4 cup masa*
Salt and pepper to taste
In a heavy pot over meduim heat cook the onion in the olive oil until soft. Add the garlic and cook, stirring constantly, for one minute. Add the seasonings and turkey and stir until combined. Add both the broths, the chipotle and the adobo. Stir to combine. Allow to simmer for 15 minutes, stirring often.
Mix the masa with enough water to form a smooth, loose paste. Stir into the simmering chili and let cook for ten minuts. If you want a thicker chili add additional masa paste. Season with salt and pepper.
Serve with tortilla chips, cheese, and sour cream.
*If you do not have masa, or do not want to buy it, you can thicken the chili with flour. Just add 3/4 cup of flour in with the seasonings and cook for one minute, then add the broth. It will not have the exact same flavor, but it will still be good.
Tonight I am making a turkey curry and that will see us to the end of the turkey meat. I am going to make Turkey Tikka Masala using the recipe from Cooks Illustrated as a starting point. I have made a few changes to suit my taste, adding more heat and a few additional spices. I will be skipping the marinating step for obvious reasons.
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