Leftover Turkey: Pumpkin Bean Turkey Chili Recipe
Ingredients:
2 pcs of garlic cloves; minced finely
1 c of peppers (bell); chopped coarsely
1.5 tsp of oregano
1.5 tsp of cumin
1.5 tsp of chili powder
1 tsp of salt
1/2 tsp of pepper (black)
14.5 ozs of broth (chicken)
15.5 ozs pf beans (Great Northern); washed & drained
16 ozs of beans (dark red kidney-shaped); washed & drained
14.5 ozs of tomatoes; crushed & undrained
16 ozs of pumpkin
2.5 c of turkey (light meat & skinless); cooked & cubed
1/2 c of water
Instructions:
Have the oil heated in saucepan on moderate flame. Add pepper (black), salt, powdered chili, cumin, oregano, peppers, garlic and onions. Cook ’til vegetables become tender.
Add water, turkey, pumpkin, tomatoes, beans and broth. Let mixture boil while stirring from time to time. Reduce heat to simmer for 45 mins. This recipe makes 10 serving portions.
>> Leftover Turkey: Pumpkin Bean Turkey Chili Recipe
Chili Sauce Recipe 3
Ingredients:
50 tomatoes (large)
5 sweet red-peppers (large); chopped
3-4 garlic cloves; crushed
1 qt of cider-vinegar
2 & 1/2 tsp of salt
2 & 1/2 tsp of whole all-spice
12 onions (large); chopped
A large celery bunch; chopped
2 tsps of dried mustard
3 c of light-brown sugar
1 Tbsp of powdered pepper
Instructions:
Have tomatoes scalded and peeled. Slice into small pieces then discard seeds. Place in large-sized kettle, then boil. Minimize heat then continue cooking.
While cooking, solid particles will slowly settle then almost clear colored water rises to top. Scoop out this clear liquid so that your tomato-sauce will thicken.
When your mixture thickens, add rep-peppers, garlic, celery & onions. Combine mustard w/ some vinegar then add into mixture including your remaining vinegar, sugar, pepper, salt, and all-spice contained in cloth bag.
Slowly cook for 1 & 1.2 hrs. Remove bag of spices after an hour has passed.
Add enough seasoning as necessary. Pour mixture into heated sterilized container jars then tightly cover.
>> Chili Sauce Recipe 3
Chili Sauce Recipe 1
Ingredients:
24 peeled tomatoes (large); chopped
4 seeded green-peppers; chopped
2 Tbsps of salt
1 c of sugar
2 garlic cloves
1 & 1/2 tsps of pepper
2 tsps of ginger
4 onions (large)
3 c of cider-vinegar
2 seeded peppers (hot); chopped
1 & 1/2 tsps of cinnamon
3 seeded red-peppers (large); chopped
1 tsp of cloves (ground)
Instructions:
Blend all of your ingredients excluding spices then place in large-sized kettle then allow to boil. Adjust into low-heat then simmer mixture for two hours.
Drop in all spices then cook for fifteen minutes more. Add more seasoning as desired. Pour mixture into heated clean jars then tightly cover.
>> Chili Sauce Recipe 1
Mexican Smoked Chili Marinade Recipe
Ingredients:
Fresh juice (from 3 pcs of oranges)
Fresh juice (from 3 pcs of lime)
2 pcs of chiles (chipotle, canned); chopped
2 tsps of oregano; crushed
3 pcs of garlic cloves; chopped finely
1 tsp of cumin seeds
1 tsp of pepper (black)
2 Tbsps of wine vinegar
1 tsp of salt
Instructions:
Combine the juices, garlic, chiles, oregano, pepper, cumin, salt, and vinegar inside a blender; blend till smoothened. Mixture is enough to marinate 3 cups or 4 cups of meat.
>> Mexican Smoked Chili Marinade Recipe
Chili Iii Recipe
Ingredients:
1 c of water
3 Tbsps of flour
6 Tbsps of corn-meal
3 Tbsps of paprika
1 Tbsps of pepper (red)
1 Tbsps of cumin (ground)
6 Tbsps of hot powder (chili) OR 8 pcs pods of chili
1/4 c of shortening (liquid form)
1 Tbsp of sugar
1 tsp of marjoram
5 cloves of garlic; diced finely
3 tsps of salt
1 quart of water
3 lb of beef (lean); chopped
Instructions:
Over very intense heat and using a skillet, sear beaf in oil. Mix beef cubes frequently until you get a grey color (not brown). Mix in water then cover. Simmer on low heat for an hour and a half. Add the herbs, sugar and seasonings and continue to cook for thirty minutes more.
Make the thickening agents. Mix together the six tablespoons of corn meal, three tablespoons of flour and one cup of water. Add this to the chili and cook for five more minutes. Make sure to stir frequentlhy to avoid sticking.
You may increase the amount of water added to reach your consistency of choice. For a milder texture, you can halve the amount of chili and red pepper but double the amount of paprika to enhance color.
Good for one person.
>> Chili Iii Recipe
4-Way Cincinnati Chili Recipe
Ingredients:
Cooking spray (vegetable)
3-1/2 cups of onion; chopped then divided
1 cup of bell pepper (green); chopped
2 pieces of garlic cloves; minced
2 cups of ground round
2 teaspoons of cinnamon (ground)
2 teaspoons of paprika
1 teaspoon of chili powder
1 teaspoon of cumin (ground)
1/2 teaspoon of allspice (ground)
1/2 teaspoon of marjoram (whole, dried)
1/4 teaspoon of nutmeg (ground)
1 piece of cinnamon stick (3 inch long)
1/4 teaspoon of pepper (black)
3/4 teaspoon of salt
14-1/2 ounces of whole tomatoes and liquid (canned, no-salt-added); chopped
4-1/2 cups of spaghetti (cooked, hot)
3/4 cup of cheese (Cheddar, low calorie); shredded
6 Tablespoons of oyster crackers
Instructions:
Spray the (Dutch) oven, using the vegetable spray and place above moderately high heat till heated through. Add (2 cups) onion, bell pepper, garlic, and ground round meat; cook till the meat has browned while stirring constantly to crumble the meat. Add ground cinnamon, paprika, chili powder, cumin, allspice, marjoram, nutmeg, and cinnamon stick; cook for a minute.
Add tomatoes, salt, and pepper; simmer for twenty mins, uncovered. On a serving platter, arrange the spaghetti and spoon the chili sauce above the pasta. Spread the rest of the onions and the shredded cheese, and serve along with oyster crackers.
>> 4-Way Cincinnati Chili Recipe
Caldillo (New Mexican Green Chili Stew) Recipe
Ingredients:
2 lbs meat (lean beef or pork)
2 Tbsps oil
1/2 c of sliced onion
3 potatoes (medium); diced
1 clove of garlic (large); minced
6 pcs of chili (green)
2 tsps of salt
Instructions:
Cut meat in cubes and add a dash of salt. Fry til brown. Add in water of just the right amount, covering the meat along with the rest of the ingredients.
Bring to a boil, simmer, adding in water as needed until your preferred soup texture is achieved.
>> Caldillo (New Mexican Green Chili Stew) Recipe
Martin’s Turkey Chili Recipe
Ingredients:
1 c of black beans
1/2 c of water
3 Tbsps of olive oil
1/2 tsp of cayenne
1 pc of skinned turkey breast
4 pcs of chopped yellow onions (medium)
4 cl of minced garlic
3 pcs of sliced celery
1 pc of chopped green bell pepper (small)
1 can of crushed tomato (28 ozs)
1 tsp of cumin seeds
4 Tbsps of chili powder
Instructions:
Soak beans the whole night with water. Drab then briefly rinse. Saute turkey per sides ’til brown evenly. Remove meat from pan. Set it aside then add in green bell pepper, celery, garlic and onions. saute ’til soft about 5 minutes.
Mix in turkey, cayenne, chili, water, tomatoes and beans. Let it boil then lower heat partially covered then let it simmer about 1.5 hours. Occasionally stir mixture.
Remove turkey bones and shred meat coarsely with fork. Return shredded meat into pot.
Toast cumin for 2 to 3 minutes, tossing pan often ’til aromatic and brown. Crush cumin and add it to pot.
Let it cook for an hour ’til beans become tender. Top chili with cheese or avocado. Make one pot of chili.
>> Martin’s Turkey Chili Recipe