It's cold outside... who are we kidding, we live in Southern California. It's coolish outside, there I fixed it. We try to have seasons here, I swear. When it's coolish, or even COLD nothing beats a hearty bowl of Homemade Shelton's Turkey Chili. This is a great recipe to use up leftover Turkey from your holiday meal. If you don't have any Turkey left, you can just use some fresh Shelton's Ground Turkey and cook it up to make it work. This recipe came to us from the famous Anita Dillon, Chef to the stars. (email@example.com 951-323-1504)
3 Tablespoons Olive Oil
2 cups chopped onion
1 cup chopped green pepper
3 cloves garlic, finely chopped
2 Tablespoons chili powder (or more to taste)
1 Tablespoon ground cumin
1 Tablespoon tomato paste
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon each: Red pepper flakes and fresh ground pepper
3 (28 oz) cans diced tomatoes
1 (15 oz) can crushed tomatoes
2 (15 oz) cans Kidney Beans, rinsed and drained
3 (14 oz) cans chicken or turkey stock (or make your own)
3 - 4 cups cooked and shredded Shelton's Turkey.
Shredded cheddar cheese, chopped red onion, sour cream for garnish
In a large, 8 quart, thick bottomed pot, heat olive oil over medium high heat. Add Onion and bell pepper and cook until tender, about 5 minutes. Add the garlic, chili powder, cumin, tomato paste, salt, oregano, pepper flakes and tomatoes, beans, stock and Turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for one hour. Add 1 - 2 teaspoons sugar if tomatoes are too tart, if desired. Serve with cheese, red onion, sour cream or other favorite chili toppings.
This chili may be made in advance and refrigerated for up to 2 days or frozen for up to two months.