Friday, November 23, 2007

Turkey Chili Recipe


If you have a turkey carcass lying around after Thanksgiving, and enjoy spicy Southwestern style food, try my turkey chili recipe. Much tastier than a "traditional" turkey soup. My family loves it.

Omaha1's turkey chili

1 turkey carcass
turkey meat (4-6 cups, chopped)
2 28-oz. cans crushed tomatoes
1 15-oz. can chili beans
1 med. onion, chopped
1 cup celery, chopped
3 cloves garlic, minced
1 cup anaheim or jalapeno peppers, chopped
2 T. lard or vegetable oil
1 carrot, chopped
4-5 tomatillas, peeled, chopped
3/4 c. fresh cilantro, chopped
1 t. ground cumin
1 t. black pepper
1/2 t. thyme
1/4 t. sage
cayenne pepper to taste
4 limes, juiced
sharp cheddar, shredded
sour cream
flour tortillas

Place turkey carcass in stockpot and cover with water. Boil until bones fall apart. Strain stock and retain. If time allows, chill stock and scrape off fat. Otherwise much fat can be removed by dropping a layer of ice cubes in stockpot and removing as fat congeals on them. Continue to boil stock uncovered until reduced to 4-6 cups. Sautee onion, celery, peppers, carrot, and garlic in lard or vegetable oil until tender. Add tomatillas, cumin, black pepper, 1/2 c. cilantro, sage, and thyme, stir until heated. Add sauteed vegetables and spices to reduced stock. Add canned tomatoes, chopped turkey meat, and lime juice. Simmer for at least two hours or until flavors are blended. Add cayenne pepper to taste if not spicy enough. Add chili beans for last fifteen minutes of cooking.

Ladle into bowls and top with shredded cheddar, dollop of sour cream, and remainder of chopped cilantro. Serve with tortillas.

(Can also be made with chicken & chicken stock)

1 comment:

David said...

Looks and sounds good, Omaha1!