Mexican Turkey Chili Recipes

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.

Steps:

• Heat the paste in a frying pan with a lid. When hot, add the mince and cook until browned, breaking it up well with a fork. Stir in the rice and beans, and mix well, then add the stock.
• Cover and simmer for 20-25 mins until the rice is tender, then stir in the sweetcorn and scatter over the coriander. Heat the taco shells following pack instructions, then serve with the mince mixture, lettuce and soured cream. Let everyone build their own dinner, adding grated cheese and guacamole.

Steps:

• Heat skillet to medium-high heat and spray with non-stick cooking spray.
• Brown ground turkey, stir occasionally to ensure it cooks evenly.
• Remove from skillet, putting directly in to Crockpot.
• Open and drain cans of corn and black beans.
• Open Rotel cans, keep juice in can.
• Put canned ingredients in Crockpot with browned turkey and mix well.
• In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot.
• Cook on low in Crockpot for 2 hours and then serve.
• Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!

Steps:

• Cover the turkey pieces with water and add the onion stuck with cloves, the celery, parsley, and peppers. Bring to a boil. Reduce the heat, skim off any scum which may rise to the top, and cover the pot. Simmer until the turkey is tender but not falling from the bones. Remove the turkey pieces and cool until they can be handled. Remove the meat from the bones in good-size pieces.
• Reduce the broth by half over a brisk flame. You should have about 4 cups broth. Strain and adjust the salt. Add the chili powder, the green chiles,and the ground nuts and simmer until the mixture is thickened, smooth and well blended in flavor. You may find you may wish to add additional chili powder. Sauté the onion, garlic, and green peppers in the olive oil. Add to the sauce and cook for 5 minutes. Add the turkey meat and cook thoroughly. Add the olives and blanched almonds and reheat for 3 minutes.
• Serve with rice or polenta and crisp French bread. A radish and cucumber salad with a vinaigrette sauce is good with this. Tortillas are excellent with the chili if you don't serve polenta and French bread. Drink beer.

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat.
• Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
• Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
• Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes.
• Add the tomatoes-crushing them through your fingers into the skillet-along with their juices and the beans; bring to a boil.
• Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.
• Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.

Steps:

• Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next 14 ingredients and 1/3 cup salsa; mix lightly but thoroughly., On an 18x7-in. piece of heavy-duty foil, shape meat mixture into a 10x6-in. oval loaf. Lifting with foil, transfer to a 6-qt. oval slow cooker. Press ends of foil up sides of slow cooker., Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Lifting with foil, drain fat into slow cooker before removing meat loaf to a platter; top with remaining salsa and sprinkle with cilantro. Let stand 10 minutes before slicing. Serve with rice.