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Discussion Starter #1
Got a favorite recipe or dish you like to make? Put it here!

It's starting to get cool outside, so I figured I'd start off with a Chili.
And since it's thanksgiving this weekend (in Canada anyway), I figured I'd go with a turkey chili...

So, here you go...WJCraigs Official Thanksgiving Turkey Chili:

First Ingredients:
2 tablespoons Olive Oil. (Or vegetable oil if you prefer)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
6 cloves garlic, chopped
Second Ingredients:
2 pounds lean turkey meat (Ground or chopped)
1 large double smoked farmers sausage (Ground or chopped)
Third Ingredients:
1 can diced tomatoes
1 can tomato paste/sauce
1 red kidney beans
1 can corn
1 can chicken stock or broth
1-2 bottles of stout or porter (Darker is better! Ie. Guinness or Microbrew Stout)
2 tablespoons dark chili powder (Use only 1 if you want a very mild chili, 2 for moderate, more for hot)
1 tablespoon ground cumin
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
Fourth Ingredients:
½ cup dark molasses
¼ cup masa flour (If chili is too thin)
Instructions:
-Heat oil and sauté first ingredients until onions start to become slightly clear or translucent. (About 5 – 7 minutes) .
-Add Second ingredients and cook on medium heat until turkey meat is cooked through. Do not drain fat.
-Add third ingredients and simmer. Reduce heat, and cover, stirring occasionally for one hour. (or longer if you have more time…)
-Stir in molasses, and cook for 5 more minutes.
-If the chili is too thick, add more stout. (or chicken stock/bouillon)
-If the chili is too thin, mix flour into an equal amount of cool water, then stir into the chili until desired thickness is achieved.
(Note: Add a little flour mixture at a time, then cook for 5 to 10 minutes. If chili is still to thin, repeat until desired thickness.)
-Place into bowls (Or bread bowls are always good!), top with grated cheeses and some chopped green onion, and maybe a little sour cream and some sliced jalapenos.
-Enjoy.
:cheers:
Later.
 

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Texas Beef Brisket Chili


Yield: Makes 8 to 10 servings

IngredientsChili:
6 large dried ancho chiles*
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

Garnishes:
Fresh cilantro leaves
Chopped red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas
PreparationFor chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.

Garnishes:
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

*Available at many supermarkets and at specialty foods stores and Latin markets.
 

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Discussion Starter #4
Oh, I knew Texas would come back at me with another chili. Gonna have to give it a go!
 

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Discussion Starter #6
If it is made with a fowl like Turkey or Chicken or even Duck, then it does not deserve to be called CHILI!!!!
Well, I normally use a Beef/Pork combo in my Chilis...but since it's thanksgiving up here in the north, and turkey is the meat of choice for most on thanksgiving, I went with a Turkey Chili.

P.S. Texas isn't really the where the best chili comes from...we just let you think that, because we know how fragile Texans are...:rofl:
 

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Well, I normally use a Beef/Pork combo in my ..........

P.S. Texas isn't really the where the best chili comes from...we just let you think that, because we know how fragile Texans are...:rofl:
Pray tell where does the best Chili come from.
 

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most of this stuff is pretty self explanatory (needs no recipe) but Kyle and I just had some baked pesto chicken, garlic mashed red potatoes, and steamed veggies. Very yummy! I admit this time I cheated and bought storebought pesto, but usually I just mix olive oil, basil, and a whole lotta garlic in a blender.
 

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most of this stuff is pretty self explanatory (needs no recipe) but Kyle and I just had some baked pesto chicken, garlic mashed red potatoes, and steamed veggies. Very yummy! I admit this time I cheated and bought storebought pesto, but usually I just mix olive oil, basil, and a whole lotta garlic in a blender.
where have you been amy? this forum was missing some femenine touch lately...
 

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good...stay in school teacher ;)
 
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