Turkey And Hominy Chili With Smoky Chipotle Recipes

TURKEY CHILI WITH HOMINY

Steps:

• Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside.
• Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes.
• Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper. Fluff the rice with a fork. Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos.

TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE

Steps:

• In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
• Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
• Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

TURKEY CHIPOTLE CHILI

Steps:

• Saute onions on low til golden, add peppers, saute a little more. Add garlic and chix thighs, seasoned w/ oregano, pepper, cumin to taste. Saute til golden, add bay leaves and tomatoes. Bring to high simmer, cook 5 mins, stirring. Add chix stock, bring to boil, simmer on medium heat for 1 hour. Remove thighs, lower heat to simmer. Add lime zest and cover. Pull meat off thighs, discard bones and skin. Shred meat, and add meat back to chili, simmer covered for 1/2 hour more. Skim off accumulated fat during this time. Add beans and hominy cook 10 minutes, then add choco chips, let 'em melt, stir 'em in. Salt to taste. Serve with lime wedges.

SMOKED TURKEY CHILI

Steps:

• If the turkey has skin, dice finely. Chop the turkey in ½ to ¾ inch cubes. Chop the onion and green pepper into medium pieces. Crush the garlic. Put on rubber or latex gloves. If you are using jalapeno for garnish, finely dice it. Finely dice the chipotle in abodo sauce.
• Heat oil in a dutch oven or stock pot. If you have skin, render the fat slowly. Remove the cracklings and snack on them. They are delicious. You deserve it, your dog doesn't.
• Add the onion and green pepper to the pot and sauté until the onion becomes translucent. Add the garlic and cook gently so as not to burn it. Add the dry spices and cook to release the flavors.
• Drain the beans. You may reserve ½ cup of bean liquid to help thicken the chili. I do not like beans, only tolerating cannellinis, lentils, and chickpeas, so I rinse the beans well in a colander.
• Add the turkey, beans, diced green chiles, chile in abodo sauce, chicken broth (and reserved bean liquid if using) to the pot. Stir well. Cover and simmer 30 to 45 minutes. Stir frequently. Add a bit of chicken broth if it is getting dry.
• Taste & adjust seasonings. If the chili is soupy, add 1 or 2 tablespoons of masa harina and stir thoroughly. Cook 10 - 15 minutes more to thicken. If it is too dry, add a little chicken broth.
• Just before serving, add ¼ to 1/3 cup whipping cream. If you are using turkey breast, this dish is very low fat, and the cream will help, especially if you do not like sour cream in your chili. If you make this in advance, do not add the cream until you reheat it.