Barbecued Turkey Chili Recipes

BBQ TURKEY CHILI

Steps:

• Heat oil in large skillet on medium heat. Add onions, peppers, garlic and seasonings; stir. Cook 10 min., stirring frequently.
• Add meat; mix well, using back of spoon to break sausage into smaller pieces. Cook 5 min. or until meat is done, stirring frequently. Add beer; stir to scrape any browned bits from bottom of skillet. Spoon into slow cooker sprayed with cooking spray.
• Stir in tomatoes, beans and barbecue sauce; cover with lid. Cook on LOW 8 hours (or on HIGH 5 hours.)
• Serve topped with cheese.

TERRIFIC TURKEY CHILI WITH BLACK BEANS

Steps:

• Peel and chop the onion. Heat olive oil in a large pot on medium high. Add the onions and cook until they're tender, stirring occasionally.
• While the onions are cooking, rinse the red pepper and pat it dry. Cut out the stem, then cut the pepper in half to remove the seeds and membrane. Cut the red pepper into 3/4-inch pieces.
• When the onions are soft, add the ground meat to the pan and break it up with a cooking spoon, stirring to combine with the onions. Cook the turkey until it is no longer pink. Use a ladle to scoop out about 1/2 cup of the liquid fat and discard it. (Leave some fat for flavor.)
• With a clean spoon, stir the red peppers into the pot and let them cook for a minute. Add the canned tomatoes (including any liquid). Use a potato masher to mash the tomatoes a bit (or cut them up with a fork and knife).
• Stir in the barbecue sauce and chili powder, salt, cumin, garlic powder and cayenne pepper. Add the drained beans and stir to combine.
• Reduce the heat and simmer for 30 minutes, loosely covered. You can use a wooden spoon resting on the edge of the pot to prop open the lid. Stir occasionally to prevent sticking.
• Serve chili with shredded cheddar and red pepper flakes at the table, if desired. Store leftovers in the refrigerator for up to four days, or freeze them.

BBQ TURKEY

Steps:

• Preheat a gas grill for low heat.
• Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
• Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
• Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

BARBECUED TURKEY CHILI

Steps:

• In a 3-qt. slow cooker, combine all of the ingredients. Cover and cook on high for 4 hours or until heated through and flavors are blended.

THE BEST TURKEY CHILI

Steps:

• Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.

TURKEY CHILI

Steps:

• In a large pot, heat olive oil. Saute onion and bell peppers unti onions become translucent and peppers soften. Add the turkey and crumble. If there is excess fat, drain. Add chili powder, grill season, cumin, and Worcestershire. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add the tomato and barbecue sauces. Simmer for ten minutes. Spoon into bowls and top with cheese and other garnishes.