Guy Fieri Turkey Chili Recipes

TURKEY CHILI WITH CANNELLINI BEANS

Steps:

• In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
• Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.

TURKEY AND BLISTERED GREEN CHILE BURGER

Steps:

• Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
• For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
• For the blistered chile: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
• For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
• For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
• Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
• To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.

GUY'S TEXAS CHILI

Steps:

• Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
• Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.

CHILI RICE

Steps:

• In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
• Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
• Fluff with fork and garnish with green onions.

DRAGON'S BREATH CHILI

Steps:

• Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
• Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
• Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
• Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
• Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
• Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.