SARAH'S INCREDIBLE TURKEY CHILI
Take your chili to the next level with this quick-to-make savory turkey chili. You can top the chili with sour cream or grated cheese if you like.
Provided by thedailygourmet
Categories Trusted Brands: Recipes and Tips Knorr®
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
- Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr® Fiesta Sides™ - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.
- Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 13.4 g, Cholesterol 55.8 mg, Fat 6.8 g, Fiber 4.6 g, Protein 18.4 g, SaturatedFat 1.5 g, Sodium 240.4 mg, Sugar 2.6 g
THE BEST EVER CHILI
My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.
SARAH'S BEST CHILI RECIPE
This recipe has more flavor than I thought it would, and it's meant to be devoured. I've been creating recipes left and right for the crockpot, and found a winner for the chili department. When browning the meat, make sure it's barely brown so it doesn't turn to cardboard tasting when it's done in the crockpot. Drain cans of beans for a thicker chili.
Provided by sarahcis
Categories Beans
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook ground beef in a skillet until browned; drain off fat (I didn't drain off all of the fat).
- Pour into a slow cooker.
- Add the rest of the ingredients except shredded cheese.
- Cover and cook on low for 6-8 hours.
- Serve with diced onions, shredded cheese and fritos. Enjoy!
Nutrition Facts : Calories 518.1, Fat 24.6, SaturatedFat 9, Cholesterol 80.5, Sodium 1571.9, Carbohydrate 42.8, Fiber 12.2, Sugar 8.6, Protein 33
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