Best Rudys Favorite Turkey Chili Recipes

TURKEY CHILI RECIPE

Steps:

• In a 5 Qt pot or dutch oven over medium/high heat, add 1 Tbsp olive oil and sautee 1 lb ground turkey until cooked through (5 min).
• Add diced purple onion, 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper. Saute 5 minutes or until onions are softened.
• Add drained and rinsed black beans, pinto beans with juice and white beans with juice. Also add diced jalapeños, canned diced tomatoes with juice, tomato sauce, and drained corn.
• Stir to combine and bring to a boil then reduce heat and simmer uncovered 20 minutes, stirring occasionally. Season to taste towards the end of cooking (I like to add an extra 1/2 tsp salt).

RUDY'S TEXAS CHILI

Steps:

• Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes.
• Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes.
• With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning.

RUDY'S AT THE LOOP TEXAS HOT SAUCE

Steps:

• Simmer onion and meat in a sauce pan until meat is in fine pieces.
• Drain, transfer mixture to a food processor and pulse until finely ground.
• Return meat mixture to pan, add remaining ingredients and simmer an additional 2 hours.
• I always make a double batch and freeze some. This always goes in the camper with us.

TURKEY CHILI

Steps:

• Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
• Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
• Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
• Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.