Turkey Chili

Hi, American readers! Did you have a nice Thanksgiving? Lots of leftovers? Good!
When you’ve had all the turkey, cranberry, and mashed potato sandwiches you can stand, (what? you’ve never had mashed potato on your sandwich?) try this turkey chili it’s excellent for using up the rest of your leftovers! (for international readers bookmark this for Christmas!)


Turkey Chili
For the Spice mixture:
2 teaspoons each: Chili Powder, Cumin, Garlic Powder, Dried Oregano.
2 tablespoons Flour.
Mix all ingredients well and set aside.

For the Chili:
2 tablespoons Olive Oil
1 cup diced Onion
1 tablespoon chopped Cilantro
2 cloves minced Garlic
1 can Black Beans
1 can Diced Tomatoes (with juice)
3 tablespoons Salsa
2 cups frozen Corn
4-6 cups shredded Leftover Turkey
1 quart Turkey Stock
2 cups Water
Salt & Pepper

In a large stew pot add the olive oil and heat over medium heat.
Add the onion, cilantro, and garlic and saute until the onions are translucent (about 5 minutes.)
Drain and rinse the black beans and add to the onion mixture.
Then add the tomatoes with the juice, the salsa, and corn.
Next, add the spice mixture. Mix well until all ingredients are well coated.
Add the turkey and mix well.
Add the stock and water and stir to combine everything. Bring to a low boil.
Reduce heat to a simmer. Simmer uncovered for 20-30 minutes or until the chili is thickened and piping hot. Taste for seasoning and add salt and pepper.

Serve with cheese, a dollop of sour cream, and tortilla chips crumbled over the top.

Truly Texan Chili

The debate has raged for decades at potlucks and cookouts; beans or no beans. Tomatoes? Turkey chili!?! This is the “3 B’s” school of chili: beef, beans, and beer. None of that citified ground beef and green peppers nonsense, also, not one speck of tomatoes.

Truly Texan Chili

For the Seasoning Mix:
3 tablespoons Chili powder
1 tablespoon ground Cumin
1/4 cup all-purpose Flour
1 tablespoon dried Oregano
½ teaspoon Cocoa Powder
Combine all ingredients and set aside.

For the Chili:
2 tablespoons Canola or Olive oil
3 pounds Stew Beef
2-3 Garlic cloves, minced
1 teaspoon Salt
¼ teaspoon Pepper
3 cups Beef Stock combined with 1 cup Beer
1 15 oz. can Pinto Beans (drained)

Combine beef broth and beer; set aside. Heat the oil in a large stew pot. Brown beef until no longer pink, and drain most of the extra liquid off. Reduce heat and stir in garlic.

Sprinkle the seasoning mix over meat, stirring until evenly coated. Add broth/beer mixture and stir then bring to a boil. Reduce heat; cover and simmer on low for 2 ½ to 3 hours, stirring occasionally until thick and meat is tender. Stir in pinto beans.
Serve with corn bread muffins with lots of honey and butter.