Turkey Chorizo Chili

Nothing like a good chili to make the family happy at dinner time. Knowing when it’s just hot enough is an art! Julia Deane of Culinary Works shares this recipe with options galore. If you have a tamer palate in your group you can leave out some of the chili spice. If you have some who enjoy a hot entree note the options that would make their day. We have many delicious tortilla chips to choose from in our snack aisle. Serves – 8 adults generously.

Turkey Chorizo Chili
Ingredients:
2 1 lb. packages ground turkey (2lbs total)
1 lb. package fresh Chorizo – remove from casing
2 large onions – chopped medium
1 large green pepper, I prefer green in these types of dishes (more
authentic) – chopped medium
2 chopped garlic cloves
1 generous tablespoon dried oregano
1 generous tablespoon ground cumin
(OPTIONAL- 2 guajillo and 2 ancho chiles, toasted in dry skillet, seeds removed and ground in spice grinder)
1 generous tablespoon chili powder – if you’re not grinding dried chiles,
use 3 tablespoons chili powder
1/2 can tomato paste
1 28 oz. can whole peeled tomatoes
2-3 14 oz. cans beans, kidney or black are great – drained
2 cups beef broth
Salt and Pepper

Directions:
Heat your large stew pot over medium high heat. Add the turkey, chorizo (that’s been removed from casing) and oil to coat the bottom of pot. Use a potato masher to break up the meat into small pieces. Cook for 10 minutes, until a lot of the water has evaporated, season well with salt and pepper (yes it’s mostly water, not fat). Add all of the spices, cook for 2-3 minutes until fragrant. Add the onion, peppers, garlic, season with salt and pepper. Cook for 6 minutes. Add the tomato paste, cook for 2-3 minutes. (you are layering the flavor) Next add the tomatoes, individually crush them as you add them to the pot. Add the beans and the broth. Bring to a boil, then reduce to simmer 10-15 minutes. Taste for seasoning, maybe you need more salt. If it is too much liquid, then you can let it cook without the lid for 20 minutes to reduce or conversely you can add more liquid if it’s too thick. Enjoy and let me know if you I have inspired you to cook!! Serves – 8 adults generously
Garnish:
Equal parts chopped Cilantro and Onion
Sliced fresh hot peppers, Jalapeño or Serrano
Cheese of Choice
Tortilla Chips

 

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Recipe Name: Turkey Chorizo Chili Image: http://stewartsmarket.com/wp-content/uploads/2014/10/recipes-chilipepperchili-b.jpg Author: Review Date: Recipe Description: Nothing like a good chili to make the family happy at dinner time. Knowing when it’s just hot enough is an art! Julia Deane of Culinary Works shares this recipe with options galore. If you have a tamer palate in your group you can leave out some of the chili spice. If you have some who enjoy a hot entree note the options that would make their day. We have many delicious tortilla chips to choose from in our snack aisle. Serves – 8 adults generously. Cook Time: Ingredients: 2 1 lb. packages ground turkey (2lbs total) 1 lb. package fresh Chorizo – remove from casing 2 large onions – chopped medium 1 large green pepper, I prefer green in these types of dishes (more authentic) – chopped medium 2 chopped garlic cloves 1 generous tablespoon dried oregano 1 generous tablespoon ground cumin (OPTIONAL- 2 guajillo and 2 ancho chiles, toasted in dry skillet, seeds removed and ground in spice grinder) 1 generous tablespoon chili powder – if you’re not grinding dried chiles, use 3 tablespoons chili powder 1/2 can tomato paste 1 28 oz. can whole peeled tomatoes 2-3 14 oz. cans beans, kidney or black are great – drained 2 cups beef broth Salt and Pepper Directions: Heat your large stew pot over medium high heat. Add the turkey, chorizo (that’s been removed from casing) and oil to coat the bottom of pot. Use a potato masher to break up the meat into small pieces. Cook for 10 minutes, until a lot of the water has evaporated, season well with salt and pepper (yes it’s mostly water, not fat). Add all of the spices, cook for 2-3 minutes until fragrant. Add the onion, peppers, garlic, season with salt and pepper. Cook for 6 minutes. Add the tomato paste, cook for 2-3 minutes. (you are layering the flavor) Next add the tomatoes, individually crush them as you add them to the pot. Add the beans and the broth. Bring to a boil, then reduce to simmer 10-15 minutes. Taste for seasoning, maybe you need more salt. If it is too much liquid, then you can let it cook without the lid for 20 minutes to reduce or conversely you can add more liquid if it’s too thick. Enjoy and let me know if you I have inspired you to cook!! Serves – 8 adults generously
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