Sunday Football Turkey Chili Recipes

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SUNNY'S GAME DAY CHILI



Sunny's Game Day Chili image

Provided by Sunny Anderson

Categories     main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 25

2 tablespoons vegetable oil
1 large onion, chopped
1 jalapeno, seeded and chopped
Salt
1 pound uncooked or fresh Mexican chorizo (about 4 links)
2 cloves garlic, sliced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon dried thyme
1 teaspoon Hungarian or hot paprika
1 teaspoon red pepper flakes
4 Roma tomatoes, seeded and chopped
2 tablespoons tomato paste
2 pounds ground turkey
2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet)
2 cups chicken stock
1 tablespoon hot sauce (recomended: Frank's Red Hot)
1 (3-inch) cinnamon stick
Freshly ground black pepper
2 teaspoons fine-ground cornmeal
20 blue corn tortillas
Vegetable oil, for frying
2 (15.5-ounce) cans cannellini beans, rinsed and drained
Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped

Steps:

  • In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
  • Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
  • Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
  • Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.

FOOTBALL SUNDAY CHILI



Football Sunday Chili image

I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!.

Provided by emcdona2

Time 4h30m

Yield 1 Big Pot, 10-15 serving(s)

Number Of Ingredients 15

2 -3 lbs ground beef (can substitute ground chicken or turkey)
2 green bell peppers (substitute in a yellow or orange once in a while)
3 banana peppers
6 -10 jalapeno peppers
2 Spanish onions (Large)
3 (29 ounce) cans tomato puree (substitute Sauce if you like, I prefer it thicker)
2 (40 ounce) cans dark red kidney beans
crushed red pepper flakes (dash to as hot as you like)
2 1/4 ounces chili powder
3 tablespoons adobo seasoning (more or less to taste)
3 tablespoons seasoning salt (more or less to taste)
10 -15 fresh garlic cloves
3 tablespoons black pepper (more or less to taste)
3 tablespoons ground cumin (more or less to taste)
2 tablespoons ground jamaica allspice (this is clutch, (to taste)

Steps:

  • Dice all peppers and onions.
  • Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
  • Before meat finishes browning, mix all onions and peppers in with meat.
  • When meat is browned, dump all three cans of tomato puree into pot.
  • Mince garlic, put in pot.
  • Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
  • Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
  • Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
  • Once chili comes back to a boil, it's good to go!
  • Serve with cheddar cheese, sour cream and Italian bread.

Nutrition Facts : Calories 636.5, Fat 17.1, SaturatedFat 5.9, Cholesterol 61.7, Sodium 207, Carbohydrate 85.8, Fiber 26.1, Sugar 15.3, Protein 42.9

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