Turkey And Hot Sausage Chili Recipes

TURKEY SAUSAGE SWEET POTATO CHILI

Steps:

• Heat the olive oil in a heavy pot over medium heat.
• Add the turkey sausage, onion, and garlic to the pot, and cook until the onions are soft and translucent. Stir in the sweet potatoes and cook 3-4 minutes.
• Add the tomato sauce, diced tomatoes, chicken broth, black beans, and chili beans, and stir to combine. Add the chili powder, cumin and pepper.
• Bring the mixture to a simmer. Reduce heat and simmer uncovered 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and easily pierced with a fork, and the chili has thickened. Serve hot, topped with sour cream and cheese.

TURKEY AND HOT SAUSAGE CHILI

Steps:

• In a large pot, heat the oil over medium-high heat. Add the turkey, sausage and Essence, and cook, stirring, until the meat is no longer pink, 6 to 8 minutes. Add the onions, bell peppers, and chilies, and cook, stirring, until soft, about 3 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute. Add the beer, tomatoes and beans, stir well, and bring to boil. Reduce the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
• Remove from the heat add the cilantro. Adjust the seasoning, to taste, and cover to keep warm until ready to serve.
• To serve, ladle into large bowl and sprinkle each serving with 1/4 cup of cheese. Serve chips on the side.

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
• Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
• Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
• Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

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.

TURKEY SAUSAGE WHITE CHILI

Steps:

• Put the olive oil in a large medium hot pan and saute' the onion until soft.
• Add the mince garlic and carmelize them together being careful not to burn the garlic.
• Add the turkey sausage, salt and pepper and cook until the juices run clear.
• Add the carrots, celery, pimento, bay leaf, bens, and the 3 1/2 cup of broth to the pan.
• Simmer until the vegetables are tender.
• Mix the 1/2 cup chicken broth with the 2 Tablespoons of cornstarch and then add to the simmering soup, stirring until it thickens slightly.
• Add more salt and pepper to taste if needed.
• If the soup seems too thick add additional chicken broth.
• Bring back to the boiling stage and then serve.
• Serve along side a bottle of hot sauce for those who like more 'heat'.

TURKEY CHILI

Steps:

• In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

CROCK POT CHILI WITH TURKEY & SAUSAGE

Steps:

• In a 5-quart crockpot combine canned tomatoes and beans, cover and turn on high while you prepare the rest of the ingredients.
• Brown the turkey and sausage together in the same skillet, seasoning with seasoned salt,regular salt, and pepper, drain and add to crockpot.
• (Note: If I have a 1-lb package of each, I usually cook all of it and freeze half for the next time I make chili.) Saute green pepper and onion in a little olive oil until tender and add to crockpot.
• Season to taste with chili powder, basil, oregano and garlic powder.
• NOTE: If you use pre-seasoned canned tomatoes, you may not need to add additional seasonings, or not as much.
• I usually add a small spoonful of sugar or a squirt of ketchup to take the acid edge off the tomatoes and sweeten it up just a bit.
• You'd be surprised at the difference this makes!
• Once everything is in the pot, add as much or as little of the tomato or V8 juice as you like to get the desired consistency.
• Cover and cook on high 4-5 hours, longer if you use low.
• Serve with Corn Bread.
• Variations: You can substitute chili hot beans or black beans for one of the cans of kidney beans, or use ground beef in place of the turkey.
• You can add a can of tomato paste to thicken it (just add a bit more sugar or ketchup).

TURKEY SAUSAGE CHILI

Steps:

• Spray a large saucepan or Dutch oven with a few sprays of the oil spray. Add onion and saute over medium-high heat until tender.
• Add chipotles, sausage, seasonings, beans, tomatoes, chocolate, and wine.
• Bring to a boil over high heat and then reduce the heat to a simmer.
• Cover and let simmer for 30 to 40 minutes. Stir in cilantro and cheese just until cheese is melted. Serve immediately.