I usually make a pot pie at the end of Thanksgiving weekend but we wanted to try something different this time. So we cubed up some of the turkey and made a chili from it. It came out SO GOOD. Here’s the recipe.
adapted from Halftime Chili recipe.
2 Tb olive oil
3 green bell peppers, chopped
1.5 c onion, chopped
8 cloves garlic, rough chopped
3 c cubed turkey breast
5 Tb chili powder
1 Tb Ancho chili powder
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 28 oz can chopped tomatoes
2 Tb chipotle peppers in adobo, diced (or to taste – adjust to change heat level)
1 c chicken broth
1 12 oz bottle beer
Saute bell peppers for a few minutes (they will still be firm). Remove and place in crock pot.
Saute onions for a few minutes (they will also still be firm). Add garlic and fry for 1 minute. Remove and place in crock pot.
Add turkey to frying pan and sprinkle with chili powders and herbs. Toss to coat well and saute briefly. Remove and place in crock pot.
Add tomatoes, chipotle peppers (w/adobo), chicken broth and beer. Cook on high for 6 hours. During the last hour remove the lid to allow the liquid to cook down.
Note: I found it needed the full 6 hours to break down the turkey and meld it all together.
Serve hot with shredded cheese and lime sour cream (below).
Lime Sour Cream
I use this with almost any tex-mex/mexican dish (tacos, carnitas, chili, etc). The lime adds a great layer of flavor
1/2 c sour cream
1 tsp lime zest
1 tsp lime juice
Combine ingredients. Refrigerate.
Tagged: , leftover , turkey , recipe , chipotle , beer