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This recipe is for what I consider the best chili….ever. I’ve received rave reviews on this and everyone is asking for the recipe, so here it is! Honestly I have been so excited for Fall to arrive so I can start to make this again. I went through severe withdrawls over the summer. Anyway, check out how to make this Turkey and Sausage Chili…it’s my version of an Emeril recipe. Get ready to want to snuggle up with a big, hot bowl of chili!
1 pound of ground turkey
1 package (6 links) of hot Italian sausage (remove it from the casing)
1 large white onion chopped
1 large green pepper chopped
3 chipolte peppers in adobe chopped (adjust accordingly for more or less heat — I found this is the perfect amount for my taste….great heat and warmth, but not hot)
A few dashes of hot sauce
2 tablespoons chili powder
2 teaspoons of cumin
2 tablespoons paprika
1 teaspoon oregano
salt and pepper
1 lager beer (like Yuengling or Amstel)
1 large can of whole San Marzano tomatoes
1 can of pinto beans (rinsed)
1 giant handful of fresh cilantro
In a large pot, heat olive oil over medium-high heat. Add the turkey, sausage and salt/pepper. Cook, breaking up the chunks, until no longer pink. Add the onions and peppers, cook for about 3-4 minutes. Add the cumin, chili powder, chipolte, oregano and paprika – cook for a minute. Add the beer – cook for 2 minutes. Add in tomatoes, beans and half of the cilantro – mix to combine all the ingredients together. Reduce the heat to medium and simmer uncovered for 45 minutes to 1 hour. Make sure to stir it every once in a while – you don’t want the yummy-ness to stick to the bottom.
Add the remaining cilartro to the chili right before serving. Enjoy with blue corn torilla chips topped with melted cheddar or jack cheese.
Tip: Since this does take about an hour to make – cook up a double batch and freeze it. Or have it as left overs during the week — It tastes even better the next day.
On a super hot day, the last thing I want to do is have the oven on and multiple burners going. Ick! Here are some simple sandwich combos I love for dinner. And if none of my ideas sound delicious to you…visit Grey Dog Cafe’s website. They are located in NYC and have sandwiches to die for! I love it there…I actually went there yesterday! If you happen to be in the area stop in for a beer, sandwich and an oatmeal raisin cookie! Yumm!
If you have a panini press like this one from Cuisinart it’s a great tool to create a great pressed sandwich. If not, you can always have a cold sandwich or warm it in a pan or toaster oven. Oh and don’t forget, great bread can turn an average sandwich into a DELICIOUS sandwich!
- Turkey, brie, sliced pear and honey mustard on multigrain bread
- Grilled chicken on Ciabatta with melted mozzarella, roasted peppers, arugula, olive oil, balsamic vinegar, salt / pepper
- Black Forest ham, melted Gruyere, sliced apple, spicy mustard on Pumpernickel
- Turkey, sliced avocado, sliced tomato and chipolte mayo (blend chipolte in adobo with some mayo – spicy and yummy) in a wrap or on a crusty roll
- Cheddar, swiss, watercress, applewood smoked bacon and sliced tomato on hearty wheat bread – Best grilled cheese!