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Turkey chili

Discussion in 'Off-topic Zone' started by lane, Nov 6, 2012.

  1. WoodysGirl

    WoodysGirl Do it for the Vine! Staff Member

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    Stuffing in your meatloaf? Interesting. I generally just add breadcrumbs, and some other stuff to make my meatloaf work.

    Since I don't eat beef.. I use ground turkey for spaghetti, meatloaf, tacos, enchiladas, lasagna, salisbury steak, dirty rice (along with turkey sausage), and pretty much anything requiring ground turkey.

    I fix everything the same way I would if I was using ground beef. What makes it all work is the quality of the ground turkey. For that, I use Carolina Ground Turkey. It's not the leanest quality of ground turkey, but it's consistency works better than some of the name brands.
  2. rynochop

    rynochop Well-Known Member

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    C'mon man, dicing up a ribeye to put into chili may be worse than putting beans in chili. Why not just chop up a prime rib? ha, just messing with ya.

    I've used turkey bacon in pinto beans before, its pretty good, theres a definite textural difference to me, but its still pretty good.
  3. Idgit

    Idgit Ice up, son. Ice up! Staff Member

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    Rib-eye's got some nice marble to it. I know people put fillet mignon in chili, but that seems an awfully lean piece of meat to use for stewing properly.

    My personal favorite is pork rib-meat. Drop the ribs in a pressure cooker with a chopped onion and handful of garlic and your hot spices for 20 min on high, remove them, make the dry beans in the same cooker in the strained drippings with some wine, beef stock, shredded carrot (starch substitute) and your savory spices that can't take the heat for long (cumin, etc) mixings, then add the rib-meat back in and simmer it down. Good stuff.
  4. rocboy22

    rocboy22 Active Member

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    well, when the meatloaf is made from ground turkey, it makes it like a thanksgiving kinda thing. have some mashed potatoes with it...
  5. WoodysGirl

    WoodysGirl Do it for the Vine! Staff Member

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    Yeah, I don't think of ground turkey meatloaf as a Thanksgiving thing. lol

    But I do usually fix mashed potatoes with it...and some sorta green veggie.
  6. rocboy22

    rocboy22 Active Member

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    turkey, stuffing, mased potatoes. seems like thanksgiving to me
  7. Yeagermeister

    Yeagermeister Active Member

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    Chili without beans is just meat sauce not chili :laugh1:
  8. Dallas

    Dallas Old bulletproof tiger

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    *pull my finger*



    No really its funny......
  9. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    That's more a queso dip than a chili. Sure it's good though.

    And not to nitpick, but once you put the beans in it, it TECHNICALLY becomes a stew. :p: ;)
  10. Yeagermeister

    Yeagermeister Active Member

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    Not to nitpick but if it doesn't have beans I ain't eatin it :laugh1:
  11. lane

    lane The Chairman

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    failed to explain it was 1/4 of a one pound loaf...

    not a 1/4 of the standard 2lb. loaf.

    that would be way too much cheese.

    my bad.
  12. trickblue

    trickblue Old Testament... Zone Supporter

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    Been using ground turkey for years... it seems to absorb the flavor from the spices...

    Have won two chili cookoffs using turkey...
  13. Wimbo

    Wimbo Active Member

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    We had this tonight & it was awesome.

    1 pound ground turkey
    1/2 teaspoon garlic powder
    1 can (15 ounces) pinto beans, rinsed and drained
    2 cans (14-ounce) diced tomatoes with chilies
    1 cup whole-wheat elbow macaroni
    1 tablespoon taco seasoning
    1/2 cup shredded reduced-fat Cheddar cheese
    1/2 cup shredded monterey jack cheese
    Directions

    1.Cook the turkey and garlic powder in a large skillet over medium heat, breaking up the turkey with a wooden spoon so it cooks evenly. When the turkey is no longer pink, add the beans, tomatoes (including juice), macaroni, and taco seasoning. Bring to a boil.
    2.Reduce the heat to low, cover and simmer for 25 minutes, stirring occasionally. During the last minute of cooking, sprinkle on the shredded cheese and mix so it melts into the dish.
  14. trickblue

    trickblue Old Testament... Zone Supporter

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    Sounds good although it's not chili... chili doesn't have beans... ;)

    That's chili casserole... :D
  15. dexternjack

    dexternjack World Traveler Zone Supporter

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    You would be surprised how tender the filet's are in it, I stew the chili for at least three hours. The only reason I use more lean meat is because once I hit 40, I promised my wife I would only eat the leanest of meats when possible :)

    I have to cut down the fats as best as I can without limiting my beef consumption :D
  16. Dallas

    Dallas Old bulletproof tiger

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    Just wanted to bump. We made Wimbos Turkey Chili last night. It was excellent. I ended up taking some over to my folks house. They really enjoyed it too.

    I am not a chickpea fan so I didn't add those. I did everything else the way he wrote it up and it turned out great.

    That hot sauce is important. I like my chili with a lot of kick.


    Thanks again Wimbo - Good stuff!
  17. AbeBeta

    AbeBeta Well-Known Member

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    you can't stew tenderloin, really anything you might make on the grill is too lean for chili. However, if you were set on putting it in, I'd slice it thin and drop it in at the last minute - that is a technique you see in some Asian (particularly Vietnamese) cooking
  18. AbeBeta

    AbeBeta Well-Known Member

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    I like this recipe a ton -- it is a ground chicken chili -- I find that ground chicken is superior to ground turkey (but nowhere near as common). It comes from Rachel Ray, who I hate with every bone in my body (but I've modified it to my taste). But this one really works

    Get these things sweating in the pot, cook 'em until they are soft
    2 large carrots, peeled and finely chopped
    1 large onion, chopped
    4 ribs celery with leafy tops, finely chopped
    4 cloves garlic, chopped (I'd add a bit later so they don't brown)

    Add
    2 pounds ground chicken

    seasoned with

    1 tablespoon smoked sweet paprika (this is called Pimenton if you've got any cooking game)
    1 bay leaf
    S&P

    Once you have some browning hit it with
    2 cups chicken stock
    1/2 cup hot wing sauce (whatever your favorite)
    1 can tomato sauce (15 ounces)
    1 can stewed, fire-roasted or crushed tomatoes (15 ounces) (I rarely have tomato sauce but always have stewed tomatoes -- just blast them in the magimix)

    Garnish with
    Blue cheese, crumbled - I like a nice, expensive one, but it works with blue cheese dressing too if you are trashy.

    What you end up with is the flavor profile of hot wings -- you can play with this one endlessly and make it as atomic as you want. You might make a blue cheese quesadilla to serve it with, serve with tortilla chips, lots of places to improvise.

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