Touchdown Turkey Chili Recipes

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TOUCHDOWN TURKEY CHILI



Touchdown Turkey Chili image

Make and share this Touchdown Turkey Chili recipe from Food.com.

Provided by Eclecticdaddy

Categories     Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
1 lb ground turkey
14 ounces chopped tomatoes, with their liquid
2 cups beer
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
ground black pepper, to taste
14 ounces cooked kidney beans, drained
2 1/2 teaspoons chopped green onions (optional)
5 teaspoons grated cheddar cheese (optional)
2 1/2 teaspoons sour cream (optional)

Steps:

  • Heat oil in a heavy, large pot over medium heat. Add yellow onions and garlic and cook, stirring, until soft but not brown, about 10 minutes.
  • Add turkey and brown it, breaking it apart with a fork as you go.
  • Add tomatoes, beer, chili powder, cumin, salt and pepper and simmer for 30 minutes.
  • Add beans and simmer for about 15 minutes more to blend flavors. Serve chili immediately, or make a day ahead and reheat. Garnish with green onions, cheese and sour cream, if you like.

TRADER JOE'S TOUCHDOWN CHILI



Trader Joe's Touchdown Chili image

Had a sample in the store and it was very good and easy. I tasted it with turkey but you can use either turkey, beef, chicken or tofu. The bean salad is a 3 bean medley (Chickpeas, red kidney, and Romano beans) in a lemon and white vinegar marinade with garlic, onion, and oregano called Marinated Bean Salad and it is sold as a Trader Joe's brand product.

Provided by Oolala

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb ground chicken or 1 lb tofu crumbles
1 (26 ounce) jar salsa, chunky style
1 (15 ounce) can marinated bean salad, called marinated bean salad at Trader Joe's, their brand

Steps:

  • Brown meat or tofu in skillet, drain if using beef.
  • Add the marinated bean salad, undrained, to the skillet.
  • Add the salsa and heat all the ingredients to blend the flavors and enjoy.

Nutrition Facts : Calories 223.5, Fat 9.7, SaturatedFat 2.6, Cholesterol 89.6, Sodium 1318.7, Carbohydrate 12.7, Fiber 3.2, Sugar 6.2, Protein 22.9

TOUCHDOWN CHILI



Touchdown Chili image

Food that tastes even better when it's cold outside.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 27

3 dried ancho chiles, stemmed and seeded
2 dried guajillo or pasilla chiles, stemmed and seeded
3 cups beef stock
1 tablespoon vegetable or olive oil
1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped
1 1/2 pounds ground beef chuck (ask butcher for a coarse grind)
Kosher salt and coarse black pepper
1/4 cup Worcestershire sauce
1 tablespoon coriander (about a palmful)
1 tablespoon cumin (about a palmful)
1 1/2 teaspoons Mexican oregano (about 1/2 palmful)
1/4 teaspoon ground cloves
Pinch cinnamon
4 cloves garlic, chopped
1 fresh red Fresno or jalapeno chile, seeded and chopped, or sliced with seeds for extra heat
1 large onion, chopped
Manchego or Monterey Jack cheese, shredded
12 ounces dark lager beer, such as Negra Modelo
3 tablespoons masa harina or corn meal
1 tablespoon honey
Cilantro leaves
Lime wedges
Minced raw onions
Pepitas
Pickled sliced jalapenos or chopped giardiniera mix
Sour cream
Crushed tortilla or other chips, such as Fritos

Steps:

  • Place the ancho and guajillo chiles in a small saucepot and cover with the stock. Bring to a low boil, reduce the heat to low and simmer gently 10 to 15 minutes. Puree and reserve.
  • Meanwhile, heat the oil in a Dutch oven over high heat. Add the chorizo and begin to render the fat. Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire. Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat). Add the coriander, cumin, oregano, cloves, cinnamon, garlic, chile and onions and cook until the onions are soft. Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan. Add the dried chili puree, masa harina and honey. Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes.
  • Serve with the toppings of your choice.

TOUCHDOWN CHILI



Touchdown Chili image

This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 30

1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste

Steps:

  • Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
  • Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
  • For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot. Taste adjust salt and pepper if neccessary.
  • After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
  • I serve plain or over rice, with chocolate treats to ease the heat.

FAMILY-PLEASING TURKEY CHILI



Family-Pleasing Turkey Chili image

My children really love this recipe, and it's become one of their favorite comfort foods. The ingredients are relatively inexpensive, and leftovers are wonderful! -Sheila Christensen, San Marcos, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h25m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

1 pound lean ground turkey
1 medium green pepper, finely chopped
1 small red onion, finely chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups frozen corn, thawed
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Optional toppings: Reduced-fat sour cream and minced fresh cilantro

Steps:

  • In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. , Transfer to a 4-qt. slow cooker. Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder. , Cover and cook on low until heated through, 4-5 hours. If desired, serve with 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 water if necessary.

Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 725mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 12g fiber), Protein 27g protein. Diabetic Exchanges

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