Sunday, February 6, 2011

Ashley's Best Turkey Chile Chili

Yesterday I was in the mood for chili so I decided to whip up a batch from some things I had lying around the house. It turned out to be wonderful!! The best chili I have ever made. Here is what I did. Enjoy!!

Ashley's Best Turkey Chile Chili

Fire Level: yellow - red

Ingredients (for orange)
  • 1/2 cup chopped celery
  • 1/2 cup diced onion
  • 2 hatch chiles
  • 1 can diced zesty tomatoes (drained)
  • 1 can stewed tomatoes (drained and tomatoes torn into pieces)
  • 1 can whole kernel sweet corn (drained)
  • 1 can red kidney beans (drained)
  • 1 can chili beans
  • 1 can tomato sauce
  • 1 packet chili seasoning mix
  • 1 lb. ground turkey
  • **For yellow, remove the chiles and used regular diced tomatoes rather than the zesty.
  • **For red, add a tablespoon of red chile peppers, or add in some diced jalepeno

Step 1: Roast the chiles
Cut the chiles in half lengthwise, deseed and destem. Put them on a baking sheet, skinside up, and into the oven on broil. Once the skins have turned black, peel the skins off the chiles and cut the roasted chiles into pieces.

Step 2: Cook Turkey
While the chiles are roasting, cook the ground turkey until no longer pink.

Step 3: Saute
In a large pot, saute the onion and celery with a little bit of olive oil until softened.

Step 4: Simmer
Turn the burner down to Medium Low. Add the tomatoes, diced chiles, corn, and chili seasoning mix into the onion and celery mixture and let the whole batch simmer for about five minutes.

Step 5: Add it all In
Add in the beans, sauce, and turkey. Let the whole batch of chili simmer on Medium Low for about an hour, letting all of the flavors mix together.

Add-In Options:
Mix up a batch of corn bread to go with the chili. An easy and cheap mix is made by Jiffy.
You can also sprinkle with some cheddar cheese to add some creaminess.

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