Firecracker Turkey Chili
Sunday December 7th 2014
Firecracker Turkey Chili
Ingredients:
1 jalepeno
1 pasilla pepper
1 red pepper
1 medium onion or 3/4 of a large onion (i used Vidalia)
4 green onions, greens and white separated
3 TBSP Jeff's Blend chili seasoning (This one is special and made in a spice shop in Long Grove, IL)
1 package of white chicken chili spice blend
1 large can of crushed tomatoes
1 can pinto beans
1 can black beans
1 tsp chipotle powder
1-2 cups of leftover turkey gravy
1 can of sweet corn
1 Guinness blonde beer
4 cups of chicken stock (I used homemade chicken stock here, see recipe on bottom of post)
4 TBSP butter
4 TBSP flour
Cheddar jack shredded cheese
Sour cream
Directions:
1. Chop up your onion and the white parts of your green onions and put them in the bottom of the slow cooker.
2. Chop your peppers and toss them into the slow cooker
3. Turn on slow cooker to high heat. Add in 1 TBSP of chili seasoning
4. Chop up about 4-5 cups of leftover turkey meat, skin, dark and light meat mixture.
5. Heat a cast iron skillet to high heat. Add the meat in and drizzle with about 1/2 of the chicken chili spice packet. Mix and let brown for about 4 minutes. Add to crock pot. Deglaze with about 1/2 of the beer and then add to the crock pot.
5. Open your beans,corn, gravy and tomatoes and add them to the crock pot.
6. Add the remainder of the seasoning packet and the remaining 2 TBSP of chili blend seasoning
7. Add the beer. Stir and let combine and get warm for about 10 minutes.
8. Add chicken stock and chipotle powder, cover and cook on high for at least 3 hours.
9. Uncover for the last hour. (This will help make the chili a little thicker) Melt the the butter in a small saucepan and then stir in the flour along with a little salt and pepper. Make a roux. Cook this on low for about 4-5 minutes.
10. Stir into the chili. Let cook until ready to serve uncovered.
11. Serve with a dollop of sour cream and cheddar jack cheese with a the scallion greens.
Chicken Stock
I bought a whole chicken because it was the cheapest way to get breasts, wings and thighs for the different recipes I had planned. I took out the inners and neck and filled a pot with water. I added a few thyme sprigs, rosemary, bay leaf and some salt and pepper. I simmered this on the stove for about 3 hours, strained it and then put it in the refrigerator. Now I have my own stock to use!
I did a little baking today as well. I will post these recipes separately but I will give you a little sneak peak here today.
Enjoy!
Firecracker Turkey Chili
Ingredients:
1 jalepeno
1 pasilla pepper
1 red pepper
1 medium onion or 3/4 of a large onion (i used Vidalia)
4 green onions, greens and white separated
3 TBSP Jeff's Blend chili seasoning (This one is special and made in a spice shop in Long Grove, IL)
1 package of white chicken chili spice blend
1 large can of crushed tomatoes
1 can pinto beans
1 can black beans
1 tsp chipotle powder
1-2 cups of leftover turkey gravy
1 can of sweet corn
1 Guinness blonde beer
4 cups of chicken stock (I used homemade chicken stock here, see recipe on bottom of post)
4 TBSP butter
4 TBSP flour
Cheddar jack shredded cheese
Sour cream
Directions:
1. Chop up your onion and the white parts of your green onions and put them in the bottom of the slow cooker.
2. Chop your peppers and toss them into the slow cooker
3. Turn on slow cooker to high heat. Add in 1 TBSP of chili seasoning
4. Chop up about 4-5 cups of leftover turkey meat, skin, dark and light meat mixture.
5. Heat a cast iron skillet to high heat. Add the meat in and drizzle with about 1/2 of the chicken chili spice packet. Mix and let brown for about 4 minutes. Add to crock pot. Deglaze with about 1/2 of the beer and then add to the crock pot.
5. Open your beans,corn, gravy and tomatoes and add them to the crock pot.
6. Add the remainder of the seasoning packet and the remaining 2 TBSP of chili blend seasoning
7. Add the beer. Stir and let combine and get warm for about 10 minutes.
8. Add chicken stock and chipotle powder, cover and cook on high for at least 3 hours.
9. Uncover for the last hour. (This will help make the chili a little thicker) Melt the the butter in a small saucepan and then stir in the flour along with a little salt and pepper. Make a roux. Cook this on low for about 4-5 minutes.
10. Stir into the chili. Let cook until ready to serve uncovered.
11. Serve with a dollop of sour cream and cheddar jack cheese with a the scallion greens.
Chicken Stock
I bought a whole chicken because it was the cheapest way to get breasts, wings and thighs for the different recipes I had planned. I took out the inners and neck and filled a pot with water. I added a few thyme sprigs, rosemary, bay leaf and some salt and pepper. I simmered this on the stove for about 3 hours, strained it and then put it in the refrigerator. Now I have my own stock to use!
I did a little baking today as well. I will post these recipes separately but I will give you a little sneak peak here today.
Enjoy!
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