Big-Batch Turkey Chili
Pull out your biggest pot and get ready to make a mess of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated. Dovetailing Tip: Save the leftover chili that you made today to use on day 4 in Chili Cheese Dogs.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 509
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 509
2 large yellow onions, chopped
10 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon dried oregano
kosher salt
1/4 cup tomato paste
3/4 cup olive oil
3 chipotle chiles in adobo sauces, coarsely chopped, with 3 tablespoons sauce
4 pounds ground turkey
4-12 ounces mexican lager-style beers
2-28 ounces cans whole peeled tomatoes, with their juices
4-15 ounces cans kidney beans, rinsed and strained
optional garnishes: sliced scallions, cilantro sprigs, avocado, sour cream, grated monterey jack cheese and/or tortilla chips
Directions:
Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.
Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.
Source: foodnetwork.com
Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
