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>Smoked Turkey Chili Recipe
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Smoked Turkey Chili
Recipe
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Prep
Time:
1 day (if smoking turkey)
30 minutes (if buying turkey cooked)
Cooking Time: 6-8 hours (if smoking
turkey)
2.5 hours (if buying turkey cooked)
Serves: 12
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If you have some extra
lead time, making the smoked turkey from
scratch is both delicious and surprisingly
simple. If you have a bit less time, this can
easily be made using store-bought smoked
turkey. This Smoked Turkey Chili Recipe makes a
generous number of servings - perfect
if you want lots of leftovers to
freeze or need to serve a crowd.
The added dimension of smokiness from the
turkey, together with the bold flavor and
spiciness of the chili, make this a great
pairing with an equally bold and smoky wine.
Zinfandel is a great match - with a spicy,
peppery flavor and full body. Our 'Splurge' is
from older vines, yielding a more suave and
complex style. Our 'Steal' is a bit more
straightforward in flavor but is still well
balanced.
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Wine
Pairing
"Splurge"
2004 Gloria's "Old
Vines" Zinfandel, Mendocino,
CA
Exotically spicy, with
hints of cinnamon and baking spices on the
nose. Rich, slightly
raisiny. ($18)
"Steal"
2005
Renwood Zinfandel,
Sierra Foothills, CA
Effusive
and cheery, this is a crowdpleaser. More
balanced than your average
Zin. ($12)
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Smoked Turkey
Chili
Ingredients:
10-12 lb whole
turkey if smoking from scratch, or
purchase 3-5 lb smoked turkey meat
1 28 oz. can whole plum tomatoes in
juice
1 28 oz. can diced tomatoes
2 16 oz. cans red kidney beans,
drained
1 red bell pepper
1 vidalia onion
1 jalapeno pepper
2 cloves fresh garlic
1 cup cilantro leaves
2 tbsp mustard
2 tbsp of chili powder
1 tbsp of dried basil
1 tbsp of dried oregano
1 tbsp of red pepper flakes
1 cup red wine
1 tbsp olive oil
1 lemon
Smoked Turkey
Chili
Ingredients:
If smoking turkey
from scratch, start with steps 1 - 4, or skip
to 5 if using pre-cooked smoked
turkey.
1.) To prepare for smoking, soak choice of
hickory or mesquite chips in water
overnight.
2.) Prepare coals for charcoal
grill. When hot, move to one side of the
grill. Place soaked chips on top of coals,
and place turkey opposite of coals. (This will
allow the bird to cook at a lower
temperature.) Place cover onto grill.
3.) Cook turkey 20 minutes for each pound. Add
additional coals half-way through cooking time
to ensure continuous level of heat.
4.) After cooking time, remove turkey from
grill and let cool.
5.) Take smoked turkey (or pre-cooked smoked
turkey if skipping 1-4), pick meat from
carcass, and chop large pieces into smaller
chunks. Reserve.
6.) If you prefer the chili less spicy, deseed
jalapeno. Leave seeds in if you want a hotter
style. Dice jalapeno, bell pepper, vidalia
onion and cilantro. Mince garlic. Juice lemon
and reserve.
7.) Heat olive oil in a large skillet over
medium-high heat, and add onion, garlic,
jalapeno and bell pepper. Cook until just
starting to soften - about 3 minutes
8.) Move mixture to a large stockpot. Add
minced turkey, chili powder, basil, oregano and
red pepper flakes. Stir for about 3
minutes.
9.) Add red wine and bring to a simmer, cooking
down about 2 minutes.
10.) Reduce heat to low. Add tomatoes,
kidney beans, lemon juice and mustard, and
keep over a low boil, stirring occasionally,
for 2.5 hours.
11.) Garnish as desired to serve - we like
fresh chopped scallions, sour cream and sharp
shaved cheddar. Enjoy!
Next recipe:
Turkey Empanadas with Cranberry Pineapple
Salsa
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