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Fast & Easy Dinner: Turkey Chili

partysugar — Fri, 13 Mar 2009 10:30:05 -0700

My favorite recipe for chili is loaded with beef, takes several hours to make, and is definitely not a quick, simple weeknight super. This recipe, on the other hand, is ideal for nights when I crave the comfort of a hearty chili but don't have the time to slave at the stove.

Since it uses ground turkey and turkey sausage, it's a healthier variation, too. It's uncomplicated to throw together and great paired with a cold beer. To check out the recipe for this Texas-style (there's no beans) chili, read more.

Turkey Chili
From The Nest

Ingredients

2 tablespoons olive oil
2 pounds ground turkey (made from both white and dark meat)
1 pound Italian turkey sausage, casings removed
1 tablespoon smoked paprika
2 tablespoons ground Chile Molido or ground red pepper
1 onion, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (16-ounce) can stewed tomatoes, undrained
1 package chili seasoning
4 cups chicken broth
Salt and freshly ground pepper to taste

Directions

Heat the olive oil in a large pot over medium heat.
Add the ground turkey, turkey sausage, smoked paprika, and Chile Molido. Cook for 6 to 8 minutes, stirring occasionally, or until the meat is done.
Add the onion, celery, bell peppers, and garlic and cook until the vegetables are soft.
Add the stewed tomatoes, chili mix, and chicken broth, stirring well.
Allow the chili to simmer, for at least 15 minutes and up to an hour, stirring occasionally.
Season with salt and pepper. Delicious served with grated cheese, chopped tomatoes, and corn chips.

Serves 8.

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Fast & Easy Dinner: Turkey Chili

partysugar — Tue, 06 Oct 2009 10:15:01 -0700

On a cool Fall evenings, I often crave chili. While a pot that's simmered on the stove all day is intensely flavorful and satisfying, a quick week night rendition filled with aromatic spices, black beans, and chunks of turkey, is equally gratifying.

This recipe employs cooked turkey, but, if you prefer, feel free to substitute rotisserie chicken or ground turkey.

Don't forget the condiments - sour cream, fresh lime wedges, and grated cheddar cheese enhance the comforting richness of the dish. To serve this rapid chili to your family, get the recipe and read more.

Turkey Chili
From Gourmet

Ingredients

1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Directions

Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.

Serves 6-8.

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Reader Recipe: Southwestern Chicken Chili

YumSugar — Fri, 02 May 2008 16:00:35 -0700

Although chili season is coming to a close - it's generally a Winter dish - I thought this Southwestern Chicken Chili that TeamSugar member MotoLinz posted looked too good to pass up. She gets a lot of help from canned ingredients, not to mention a beer, but the whole thing looks like a great dinner. It simmers for four hours - you want those flavors to mix - although the actual recipe can come together in about an hour. To make a batch of this delicious chili tonight, get the recipe and read more.

Submitted by TeamSugar member MotoLinz

Southwestern Chicken Chili
Chef Moto's Test Kitchen

I know we're coming out of chili season, but I posted this a year or so ago and have revised it a tiny bit. For me, this is a 4-hour chili. You can reduce it to about an hour or so if you use less beer or like your chili a bit less thick. But, the longer it cooks, the better it is. Spice is variable, too. I make mine pretty hot, and since I don't measure, the amounts for the spices are best-guess approximations of what I use.

Ingredients

- 1.75 lbs. chicken breast, cubed
- 16 oz. jar Pace Salsa (Medium)
- 1 beer (I use Yuengling or Corona, but it really doesn't matter)
- 3 limes
- 1 cup cilantro, chopped
- 1/2 cup Smoked Chipotle Tabasco
- 1 Tbs. ground chipotle
- 1 Tbs. chili powder
- 2 tsp. cayenne pepper
- 1 can Bush's Chili Magic (Mild)
- 1 can black beans, drained and rinsed
- 1 can whole kernel corn, drained and rinsed
- shredded cheese, if you please

Directions
1) Mix cubed chicken, Smoked Chipotle Tabasco, ground chipotle, and juice from 1 lime in a large pot and cook chicken thoroughly
2) Add beer, cayenne pepper, and chili powder, and stir well
3) Add salsa, 3/4 of the chopped cilantro, and juice from 1 lime, and stir well
4) Lower heat and allow to simmer until reduced (less or more, depending on the thickness you desire), stirring occasionally
5) When reduced sufficiently, add Chili Magic, black beans, and corn
6) Stir well and allow to cook for half an hour
7) Remove from heat and garnish with remaining cilantro
Serve with shredded cheese, crackers and/or tortilla chips, and lime slices

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Reader Recipe: Chili Con Queso

partysugar — Tue, 10 Jun 2008 15:00:34 -0700

I'm crazy about any combination of melted cheese and tortilla chips, so when I saw audreystar's recipe for chili con queso, I couldn't help but drool. Her recipe is part of a fabulous new group on TeamSugar, Dinner Challenge, which dares fellow readers to make a certain dish each week.A couple of recipes are posted on Mondays, and you have until the upcoming Sunday to make the meal and share your pictures of the process and final dish. It's a fun group and could lead to some inventive variations. For example, I want to make audreystar's chili con queso with Mexican chorizo instead of the sausage! To take a look at her delicious version, read more.

Submitted by TeamSugar member audreystar.

APPETIZER
Revved Up Chili Con Queso
RECIPE SOURCE

Ingredients
2 lb package Velveeta
1/2 large Onion
1 lb Hot Breakfast Sausage (like Jimmy Dean)
1 regular can of Rotel (either regular or extra hot)
1 7 oz can of diced Green Chiles
1 -3 finely diced Jalapeno peppers

Chop the onion and brown with the sausage. Drain excess fat. Cut velveeta into cubes and add to warm skillet. Add Rotel and green chiles and stir together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve with warm tortilla chips. Keep queso warm during serving (in a fondue pot, chafing dish or crock pot).
Queso can also be frozen flat in ziploc bags and reheated at a later date.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

I picked the Con Queso since many of you decided you would try the salad. Plus my boys love queso so I figured I couldn't go wrong. I didn't get an extra can of green chiles because the Rotel had chile's in them. I also didn't add the jalapeno even though I bought a can because I figured it would be too spicy for the boys. I might add them later after the boys have had a helping.

Oh and after I cooked it all I added the queso to my crockpot on low so it wouldn't thicken up.

Looks so gross, but it is so good

In conclusion, this was a really good queso. But I mean it is hard to screw it up. The sausage and onion cooking together smelled so divine.

Again I think I will add in the jalapenos later on after the boys are done.:spicy: I might have some with margaritas I plan to drink tonight.

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Monday's Leftovers: Pinto Bean Molé Chili

YumSugar — Mon, 21 Sep 2009 07:50:19 -0700

For dinner tonight, I'm continuing yesterday's veggie streak, making a molé-flavored chili that's so complex, no one will even realize it's a meatless Monday. I'll start with onions and garlic, add in a ground mixture with chiles, cumin, cinnamon, and other seasonings, and then stir in a bounty of leftover yellow squash, kale, tomatoes, and chocolate for an extra-roasted taste. Unlike most molé dishes, I'll be able to serve it in under an hour. To make this your next homestyle meal, read more

7 Vegetarian Chili Recipes

YumSugar — Tue, 13 Jan 2009 03:00:48 -0800

Whether or not you're a vegetarian, these filling, rib-sticking chilis will satisfy your Winter appetite without weighing you down. For a textural change, use any one of these veggie-rich stews as a topping on baked potatoes, fries, or bed of garlicky, stir-fried brown rice.

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Healthy Recipe: Vegetarian Black Bean Chili

FitSugar — Thu, 13 Nov 2008 12:00:00 -0800

This is one dish that has been made so many times in my kitchen, I've memorized the recipe that was passed down from my mom. It's a family favorite because it's delicious and nutritious, packing in protein, fiber, and flavor, and even meat eaters crave seconds. I like to serve it with quinoa, but I've also served it on top of a baked potato or brown rice. A big bonus to this recipe is that one large pot is good for about six meals, and leftovers taste even better as the seasonings have more time to meld together.

To see the recipe, just read more.

Vegetarian Black Bean Chili
original recipe

Ingredients

3 cans black beans
2 yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
2 4 oz. canned diced green chiles (or 1-2 medium-sized minced anaheim or poblano chiles)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
1 cup quinoa

Directions
1. Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Saute over medium heat until peppers and chiles are tender (about 15 minutes).

2. Add saute to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally.

3. While the chili is simmering, make your quinoa.
4. Serve with dollop of lite sour cream, sprinkle of cheese, or without any toppings.

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Beef Chili Two Ways - Beginner and Expert

YumSugar — Wed, 15 Oct 2008 03:00:19 -0700

October is National Chili Month, and beef, with its unmistakably robust flavor, is the classic meat that's used in this dish. Aside from being an enduring crowd-pleaser, beef chili is also affordable to make, portable, and just as great-tasting the next day. The beginner recipe is a quick, effortless weeknight meal, while the expert recipe, developed by celebrity chef and southwestern specialist Bobby Flay, elevates chili to a gourmet level. To try both, read more.

Beginner Beef Chili
From Everyday Food

Ingredients

1 tablespoon vegetable oil, such as safflower
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) pinto beans, rinsed and drained
toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)

Directions

In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Serves 6.

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Expert Beef Chili
From Bobby Flay

Ingredients

Beef and Black Bean Chili
1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Avocado Relish
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Directions

Make the toasted cumin crema: Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Make the avocado relish: Combine all avocado relish ingredients in a small bowl and season with salt and pepper.
Make the beef and black bean chili: Heat oil in a large Dutch oven over high heat.
Season the beef with salt and pepper, and saute until browned on all sides.
Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes.
Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil.
Reduce the heat to medium, cover the pan, and simmer for 45 minutes.
Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve chili with a dollop of Toasted Cumin Crema and Avocado Relish.

Serves 6.

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Come Party With Me: Pumpkin Carving - Menu

partysugar — Tue, 13 Oct 2009 07:50:19 -0700

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more.

Cheddar Cheese Ball
From Martha Stewart

Ingredients

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Serves 12 to 15.

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Spicy Sausage in Carrozza
From Michael Chiarello

Ingredients

6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought

Directions

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan.
Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over.
Remove garlic to a bowl. Remove sausage to a plate to cool.
Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter than the length of sausage, just enough to wrap around sausage with the ends peeking out.
Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down.
Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Serves 6.

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Spicy Vegetarian Chili
From Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Serves 6-8.

Nutrition Per serving (about 17oz/495g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein.

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Jalapeño Corn Muffins
From Everyday With Rachael Ray

Ingredients

One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeño jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper

Directions

Preheat the oven to 350°.
In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Serves 6.

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Fast & Easy Dinner: Chunky Chicken Chili

partysugar — Tue, 18 Dec 2007 05:39:19 -0800

Some cold, long, winter nights require chili. With its spicy heat and hearty goodness, a pot of chili warms the soul and the kitchen. Typically associated with stews and slow cooked meals, a delicious chili can actually be made in a short amount of time.

This chili, with chunks of chicken and pinto beans, comes together in a half an hour. To make this version vegetarian, substitute tofu for the chicken thighs and vegetable broth for the chicken broth. Sound delicious? Get the recipe, read more.

Chunky Chicken Chili
Modified from iVillage

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15-ounce) can fire roasted tomato chunks
1 cup chicken broth
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 (15 1/2-ounce) can hominy, drained
1 (15-ounce) can pinto beans, drained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
Shredded cheddar cheese, crumbled tortilla chips, chopped cilantro and sour cream, optional, for serving

In a large saucepan, heat oil over medium heat. Add the onions and garlic and saute until soft and translucent, 8-10 minutes.
Add the tomatoes, chicken broth, chicken, hominy, beans, chili powder, cumin and cayenne to the pan, stirring to combine. Bring to a boil.
Reduce the heat and simmer for 10 to 15 minutes, until the chicken is tender.
Serve with cheese, chips, cilantro and sour cream.

Serves 6.

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