Turkey + Chipotle Texas Chili
As the weather gets cooler (I can't say COLD because we live in Texas), Chili is one of our family's favorite dinners! Last year I shared my go-to family chili recipe with y'all! And this year, I've altered the flavors a bit and tried to make it slightly less caloric by using TURKEY instead!
Now my trick here is that I treat the turkey like beef! So if you're trying to trick someone into eating it (especially those picky husbands), this is going to be your best bet!!! Let me know if you make it and what you think!!!
TURKEY + CHIPOTLE TEXAS CHILI
1 lb turkey
1/2 lb spicy breakfast sausage, such as Jimmy Dean
1 medium white onion, chopped
3 cloves garlic, minced
8 ounce can tomato sauce
10 ounce rotel (no juice)
28 ounce can petite diced tomatoes (with juice)
1/4 cup chili powder
3 TBS cumin
2 TBS oregano
2 TBS Worcestershire
1 TBS Paprika
3 beef bouillon cubes
1/4 cup chipotle chiles in adobo sauce, chopped*
12 ounce bottle Mexican beer**
1/2 cup water
salt and pepper to taste
In a large heavy bottomed stock pan or dutch oven, brown turkey and breakfast sausage on medium high heat until no longer pink. Drain, reserving 1/4 cup of the liquid. Return meat to pan.
On medium heat, cook onion and garlic with the browned meat until fragrant and soft - about 5 minutes.
Turn the heat to low and add the rest of the ingredients up until the beer + water. Stir well. Add beer, water, salt and pepper. Cook for 2-3 hours, stirring often. Taste and adjust seasonings as necessary.
Serve with cheddar cheese, sour cream, chopped raw onions, cilantro and / or Fritos for a delicious dinner!!!
*These chiles can get pretty hot pretty fast. If you don't tolerate heat well, start with 2 TBS chopped chiles and then add more as you taste it. I like to add the sauce as well as the 1/4 cup chiles for more of a smokey flavor - but beware it might make it SPICY!
**If you don't want to use beer, substitute with water and 1 TBS tomato paste for more flavoring!