Turkey Tailgating Chili Recipes

TAILGATING TURKEY CHILI

Steps:

• 1. Heat olive oil in a large skillet over medium high heat.
• 2. To the heated skillet add small diced onion and 2 lbs ground turkey.
• 3. Using a wooden spoon, break up turkey and brown in skillet.
• 4. Season meat with salt and pepper, and allow it to cook fully until no longer pink.
• 5. Spray inside of crock-pot with cooking spray.
• 6. Transfer meat and onion mixture to the crock-pot.
• 7. Add in remaining ingredients except for cheese and sour cream: tomato sauce, diced tomatoes with green chilies, salsa, dark and light red kidney beans (un-drained), pinto beans (drained and rinsed), frozen sweet corn kernels, chili seasoning, bay leaf, and garlic powder.
• 8. Stir well to combine.
• 9. Turn crock-pot on low and cook, covered, for 6-8 hours, stirring occasionally.
• 10. Remove bay leaf.
• 11. Serve chili in large bowls and garnish with cheddar cheese and/or sour cream, if desired.
• 12. **Note: This recipe can also be prepared in a shorter amount of time on the stovetop. Prepare as directed above, but combine all ingredients in a large pot and allow the chili to simmer at least an hour and a half to allow flavors to marry. Flavors intensify with longer cooking time, however, so I prefer the crock-pot.

BOILERMAKER TAILGATE CHILI

Steps:

• Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
• Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
• After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
• To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

BEST TURKEY CHILI FOR A CROWD

Steps:

• Heat oil in a large pot over medium heat. Place turkey into the pot and cook evenly until browned, crumbly, and no longer pink, 5 to 7 minutes. Stir in onion and cook until tender, 5 to 7 minutes. Stir in jalapeno and garlic and cook for 1 minute. Pour broth and stock into the pot.
• Mix in tomatoes, kidney beans, chili powder, brown sugar, cinnamon, kosher salt, paprika, oregano, cumin, black pepper, and cayenne. Bring to a boil; reduce heat to low, cover, and let simmer for 30 minutes. Serve immediately.

LEFTOVER THANKSGIVING TURKEY CHILI

Steps:

• Combine leftover turkey, white beans, black beans, corn, and tomatoes in a large pot. Stir in turkey stock, chili powder, garlic powder, onion powder, and cayenne. Cook over high heat until boiling, stirring often, about 5 minutes. Reduce heat and let simmer for 30 minutes. Serve warm.