Turkey Cowboy Chili Recipes

Steps:

• Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease.
• Heat olive oil in a large pot over medium-high heat. Saute corn, celery, onion, and garlic in the hot oil until tender, about 5 minutes. Add ground turkey. Stir in tomatoes, salsa, chicken broth, chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano. Simmer over medium-low heat until flavors combine, about 30 minutes.
• Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.

Steps:

• Mix chili powder, paprika, cumin, garlic powder, salt, and flour together in a small bowl. Brown meat over medium-high heat in a 6-quart pot or 14-inch Dutch oven. Add spice mixture and stir well. Add water gradually and stir well. Reduce heat to low and simmer for about 45 minutes.

Steps:

• Fry the bacon pieces in the large pot you will be using for the chili. Once it is to your liking, add onion and turkey (and garlic if using fresh) and cook until turkey is browned. Season turkey to taste while it is cooking.
• Now add everything else, including the rest of your seasonings. Simmer, covered, on medium heat for about 45 minutes (or until potatoes are soft), stirring about every ten.
• Done! Quick, easy, and you get your meats and veggies all in one tasty meal! This recipe goes great with the frozen "crusty french" rolls that pillsbury doughboy sells.

Steps:

• Heat 1 T oil in a large pot over med-high heat.
• Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
• Remove beef from pan, and keep warm.
• Repeat procedure with remaining half of beef.
• Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
• Return beef and accumulated juices to pan.
• Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.

Steps:

• In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes.
• Drain well.
• Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture.
• Reduce heat to low.
• Cover and simmer, stirring occasionally, for 1 hour.
• Add pinto beans and salt.
• Cook stirring, for 15 minutes longer.
• note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal.
• Refrigerate chili until ready to use, then reheat over low heat.

Steps:

• Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili.

Steps:

• In a large pot start browning ground beef.
• When beef is half done add all veg. to pot.
• When veg. are half done add remaining ingredients excluding the tomato paste.
• Bring to a boil over high heat stirring often.
• Lower heat to simmer and let cook for 2 to 6 hours stirring often (the longer then better).
• If chili is not thick enough for you add the tomato paste.
• If you want to add beans go ahead, but this chili is great without them!