CHILI RESTAURANT RECIPE RECIPES

Name: Indian Summer Turkey Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 to10 servings.
Ingredients: 3 tablespoons extra-virgin olive oil, 2 turns of the pan; 2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages; 4 tablespoons dark chili powder, 2 palm fulls; 2 tablespoons grill seasoning blend, any brand, 1 palm full; 1 tablespoon cumin, 1/2 palm full; 2 tablespoons Worcestershire sauce; 1 to 3 tablespoons hot sauce, medium to extra-spicy; 1 large onion, quartered; 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped; 1/2 bottle beer (the alcohol cooks out), about 1 cup; 1 (14-ounce) can tomato sauce; 1/2 cup smoky barbecue sauce; 2 cups corn kernels, optional; Choose from any or all of the following for dipping and scooping into your chili:; Pretzel Rods; Yellow, Red or Blue Corn Tortilla Chips, any flavor; Black Bean Tortilla Chips; Polenta Chips, Plain or Guacamole flavor; Pita Chips, Plain or Spicy flavors; Yukon Gold, Red Bliss or Blue Potato Chips, any flavor; Choose from any or all of the following for topping your chili:; Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack; Sliced canned jalapenos, drained; Salsas; Sour cream; Chopped raw onion; Chopped green olives and pimentos; Chopped cilantro leaves; Diced tomatoes

INDIAN SUMMER TURKEY CHILI RECIPE | RACHAEL RAY | FOOD NE…

Indian Summer Turkey Chili Recipe | Rachael Ray | Food Ne… image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 to10 servings.

Number Of Ingredients 29

Ingredients

3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional
Choose from any or all of the following for dipping and scooping into your chili:
Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
Choose from any or all of the following for topping your chili:
Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes

Steps:

Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
Tidbit:
To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
Choose from any or all of the following for dipping and scooping into your chili:
All of the above can be found on either snack aisle or natural foods snack section in your market.
Choose from any or all of the following for topping your chili:
Defrosted frozen corn or leftover corn on the cob, scraped from cob

Nutrition Facts : Calories 367 calorie, FatContent 19.5 grams, SaturatedFatContent 4 grams, CholesterolContent 103 milligrams, SodiumContent 717 milligrams, CarbohydrateContent 18 grams, FiberContent 3 grams, ProteinContent 29 grams, SugarContent 13 grams

CHILI COLORADO RECIPE - FOOD.COM - FOOD.COM - RECIP…

Chili Colorado Recipe - Food.com - Food.com - Recip… image

Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 lbs beef shoulder, cut into 1-inch cubes
1/2 cup flour
4 tablespoons oil
5 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
6 ounces tomato paste
2 cups water
salt and pepper

Steps:

Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.

Nutrition Facts : Calories 155.2, FatContent 9.8, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 267.3, CarbohydrateContent 15.8, FiberContent 2.5, SugarContent 3.7, ProteinContent 3

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