Turkey Chili

[Draggingtree]

Turkey Chili

OCT 28

Posted by augustandzach

 

No one questions that chili is a hearty dish, but does it have to be fattening? By switching from beef to turkey, a significant amount of fat is eliminated, with zero sacrifice of flavor. Cook time is disproportionate to prep time, so this is something that is easily started, forgotten, and then it’s practically ready! Plus, leftovers the next day taste even better because there is more time for the flavors to marry and soak into the beans and meat!

Makes 8-10

1 1/4 lbs. of ground turkey

4 cups of beef broth

24 oz. of beer or ale

16 oz. of tomato sauce

12 oz. of dry pinto beans

1 can of kidney beans

1 large white onion

1/4 cup of chili powder

1/4 cup of corn flour

6 garlic cloves, minced

3 tbs. of tomato paste

2-3 tbs. of kosher salt (to taste, see below)

1 tbs. of cumin

Soak the dry pinto beans in water, preferably overnight. Drain and thoroughly rinse the kidney beans. Set aside for now.

http://seasoningandsalt.net/2013/10/28/turkey-chili/

[BrooksKeys]

"Beef broth" - Brilliant idea! I have some ground turkey and couldn't figure out what to do with it. I'll add use some New Mexico chili powder, add cayenne pepper, and make it western style. Thanx!

[snowfall]

@Draggingtree I will try it.

[clearvision]

@snowfall @BrooksKeys

 

If you go to community and then recipes you can see the TRR database of recipes (or feel free to add one). When a recipe is added there it also automatically shows up in this forum.

Recipes can be searched by using the standard search in the upper right when on the recipe page.

 

Enjoy.