All those left overs and you never know what to do with them! I know I"m oh so late in posting this. This time of year I think keeps everyone busy! All the Holidays, and shopping, family in town, complete chaos at times. However, I hope you all take the time to love and enjoy one another. Think of how fortunate you are. You can really do this chili at anytime of the year. You can substitute the turkey for chicken, or use turkey tenderloins.
1 & a 1/2 pounds turkey white & dark meat, chopped (I used both legs, and some white breast meat)
1 12 oz. beer (I used Dos Equis)
1 Large Roasted Red pepper (or 1 small jar roasted red peppers)
3-4 cloves garlic, chopped
1 Spanish onion, chopped
2 stalks celery, chopped
1 1/2 cups san marzano tomatoes, whole peeled and popped in the blender on puree for a couple minutes
1/2 cup chicken stock
1 tablespoon chili powder
1/2 tablespoon Hungarian Paprika (or regular)
1 teaspoon Cumin
1 can black beans w/liquid (any beans you enjoy)
Heat oil in a large pot over high heat. Add the peppers, garlic and onions and cook until nice and soft, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook about 5 minutes if you are using raw turkey, and about 3 if already cooked.
Add the tomatoes , stir for 5 minutes, then add the chicken broth. Add the chili powder, paprika, cumin, salt and pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour or until it becomes nice and thick. Garnish with shredded cheddar cheese and enjoy!
Copyright © 2012 Salvo-lutions by, Dana Salvo
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