Turkey Sausage Chili Recipes

Steps:

• In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
• Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
• Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

Steps:

• Spray a large saucepan or Dutch oven with a few sprays of the oil spray. Add onion and saute over medium-high heat until tender.
• Add chipotles, sausage, seasonings, beans, tomatoes, chocolate, and wine.
• Bring to a boil over high heat and then reduce the heat to a simmer.
• Cover and let simmer for 30 to 40 minutes. Stir in cilantro and cheese just until cheese is melted. Serve immediately.

Steps:

• In a 5-quart crockpot combine canned tomatoes and beans, cover and turn on high while you prepare the rest of the ingredients.
• Brown the turkey and sausage together in the same skillet, seasoning with seasoned salt,regular salt, and pepper, drain and add to crockpot.
• (Note: If I have a 1-lb package of each, I usually cook all of it and freeze half for the next time I make chili.) Saute green pepper and onion in a little olive oil until tender and add to crockpot.
• Season to taste with chili powder, basil, oregano and garlic powder.
• NOTE: If you use pre-seasoned canned tomatoes, you may not need to add additional seasonings, or not as much.
• I usually add a small spoonful of sugar or a squirt of ketchup to take the acid edge off the tomatoes and sweeten it up just a bit.
• You'd be surprised at the difference this makes!
• Once everything is in the pot, add as much or as little of the tomato or V8 juice as you like to get the desired consistency.
• Cover and cook on high 4-5 hours, longer if you use low.
• Serve with Corn Bread.
• Variations: You can substitute chili hot beans or black beans for one of the cans of kidney beans, or use ground beef in place of the turkey.
• You can add a can of tomato paste to thicken it (just add a bit more sugar or ketchup).

Steps:

• Heat olive oil in large soup pot.
• Cook onions until translucent.
• Add sausage and brown well.
• Add garlic, sage, parsely and celery.
• Deglaze pot with chicken broth until all sausage pieces are scraped from bottom of pot.
• Add remaining chicken broth and simmer.
• Add 1 can of northern beans and 1 can of cannelini beans. (Strained slightly in can. Leave some of the juice.).
• Take the remaining can of cannelini beans, strained slightly and pour into bowl. Use your hands and "mash the beans." It's messy but adds a some starchy thickness to the chili.
• Add smashed beans to the pot and stir well.
• Chop just the florets of the brocolli into small pieces and add to the pot.
• Simmer until ready to serve. (About 20 minutes.)
• You can substitute chopped spinich for the brocolli and/or add cheese when serving.

Steps:

• Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
• Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
• Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
• Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Steps:

• Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
• Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.