BUFFALO-STYLE TURKEY CHILI
I somehow ended up with several bottles of Buffalo sauce in the fridge, so I've been using it a lot lately. I made this chili to use some more up. It is tasty, I must say.
Provided by rpgaymer
Categories Poultry
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a dutch oven over medium-high heat. Brown ground meat for about 8-10 minutes, or until almost crispy and dry.
- Add all other ingredients to the pot, except for the blue cheese. Be sure to add the can liquid from the beans as well.
- Stir, bring to a boil, then lower heat and simmer for 2-3 hours. Stir every every 15 minutes or so.
- Serve in bowls topped with crumbled blue cheese.
Nutrition Facts : Calories 657.1, Fat 25.6, SaturatedFat 8.9, Cholesterol 99.5, Sodium 2184.4, Carbohydrate 63.2, Fiber 21.3, Sugar 9.8, Protein 47.7
INSTANT POT BUFFALO TURKEY CHILI
Provided by Jaymee Sire
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Set a 6- or 8-quart Instant Pot® or electric pressure cooker to the saute setting. Once hot, add the bacon (or olive oil if omitting bacon) and cook until it begins to crisp.
- Add the celery, carrot, onions and jalapenos if using to the pot. Saute until just starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, ancho chile powder, cumin, chipotle pepper and tomato paste. Cook a few more minutes until the spices are fragrant and the tomato paste is thoroughly incorporated.
- Push the vegetable mixture to the edges of the pot and add the ground turkey or chicken. Season with salt and pepper and cook until the meat begins to brown, breaking it up with a wooden spoon. (If using chicken breasts or thighs, season with salt and pepper before adding to the pot and just sear the outsides.) The meat does not need to be completely cooked at this point, it will finish during pressure cooking.
- Add the broth, tomatoes, bay leaf and 1/2 cup wing sauce (you can always add more later if needed). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes (it will take 10 to 20 minutes to come to pressure). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. (If using chicken breasts or thighs, remove them, shred with two forks and return the meat to the pot.)
- Remove the bay leaf, stir in the drained beans and set the pot to "reduce" (or "saute" depending on the model you are using). Simmer with the lid off until the chili reaches desired thickness, 5 to 10 minutes. Taste and add more wing sauce, salt and pepper if necessary.
- Ladle the chili into bowls and top with scallions, cilantro, blue cheese crumbles and Chipotle-Lime Crema. Serve with lime wedges. Serve with diced jalapenos, carrot ribbons and avocado if desired.
- Mix together the sour cream, lime, cumin, chipotle and salt to taste in a small bowl and refrigerate until ready to use.
TURKEY OR BUFFALO CHILI
Make and share this Turkey or Buffalo Chili recipe from Food.com.
Provided by tannermom
Categories Easy
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and drain.
- Turn slow cooker to high. Add all ingredients except beans and zucchini, stir and cover.
- Partially drain beans and add beans and zucchini to crock pot. Cook on high for 4-5 hours or on low for 6-8.
Nutrition Facts : Calories 683, Fat 11.7, SaturatedFat 3, Cholesterol 78.2, Sodium 1338.6, Carbohydrate 97.3, Fiber 27.1, Sugar 19.2, Protein 52.5
SMOKY BUFFALO-STYLE CHICKEN OR TURKEY CHILI BOWLS
Make and share this Smoky Buffalo-Style Chicken or Turkey Chili Bowls recipe from Food.com.
Provided by Boomette
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
- Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce. (Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze - the next time you need chipotle, just cut off the piece.).
- When the vegetables are tender, stir in the chipotle-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.
- Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the torilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.
Nutrition Facts : Calories 712.2, Fat 44.3, SaturatedFat 16.9, Cholesterol 242.8, Sodium 1447.8, Carbohydrate 22.5, Fiber 3.8, Sugar 10, Protein 57.8
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