Posts Tagged ‘beans’

Turkey Chili

In Comfort Food, Entrees, Leftovers on November 28, 2010 at 6:04 pm

I don’t know about all of you, but I have more than a little turkey still leftover. So I figured I would make one of my favorite meals that will last all week, with all the leftover turkey. Turkey Chili! I based my recipe on The Food Network‘s Ryder’s Turkey Chili, but of course I made more than a few changes. Here’s that I used:

I started by pouring the cans of pinto beans, kidney beans, and black beans into the slow cooker.

Beans

I then added the spices, onion powder, garlic salt, chili powder, paprika, and ground cumin to the slow cooker.

Beans and Spices

Next into the slow cooker were the chicken broth and tomato sauce.

Beans, Spices, Broth, and Tomato Sauce

It was then time to get to the business of dicing. First, I diced the onions and added them.

Onions

Second, I diced the green peppers and added them.

Green Peppers

Third, into the slow cooker were the diced red peppers.

Red Peppers

Finally, in went the diced jalapenos.

Jalapenos

I set to work on the leftover turkey next. I cut the meat into bit size pieces and added them to the slow cooker.

Turkey

Last into the slow cooker was the minced garlic.

Minced Garlic

Once that was added I thoroughly stirred the contents of the slow cooker, set the slow cooker on low, and let it cook for 6 hours before serving. I checked it every 1-2 hours and stirred the chili.

Ready to Serve

This was absolutely delicious, especially when served with a little cheddar cheese on top.

So Good!!

I may also top with a little sour cream next time. As I mentioned before I also absolutely LOVE that this meal will more than likely last me all week, and since we are rapidly approaching finals, I consider this a MAJOR WIN! I also like that this is a different take/twist on one of my favorite meals, traditional chili. I’m just not sure I would serve this chili with some corn bread; I’ll have to think on that one. Another plus, which is ALWAYS a plus with meals that are cooked in the slow cooker, my apartment smelled AMAZING! I highly recommend this meal as a way to serve up your leftover turkey, or as a delicious winter comfort food.

Hope everyone is enjoying their leftovers as much as I am!

Bon Appétit!

Slow Cooker Chili

In Comfort Food, Entrees on October 25, 2010 at 6:00 am

There’s nothing better on a cold, rainy, fall day than to have chili cooking all day. I’m officially in love with the slow cooker my mom bought me over the summer. It’s a good size one, 5 quarts, and it made a TON of chili, that will more than likely be my dinner all week. Who doesn’t love to cook once and not have to think about it the rest of the week? ME!!

I based the recipe off of one I found on allrecipes.com, a recipe site that my friend Steph introduced me to. The recipe that I based my chili on is officially called Slow Cooker Chili II. I of course made a few tweaks and have a few more for next time too. For the most part I followed the recipe as listed on the site, but I changed the quantities of some of the ingredients.

To begin with I used closer to 1 and a half pounds of ground beef, instead of the recommended 1 pound.

Meat Browning

Once it was done I added it and all the ingredients the recipe called for into the slow cooker. The changes I made were using an entire medium green pepper instead of only 3/4ths of a cup of one. I also used 3 cloves of minced garlic instead of just 2. I also used 1/2 a teaspoon instead of an 1/8th of a teaspoon of hot pepper sauce.

Cookin' in the Slow Cooker

I cooked the chili for 7 hours on low heat, and then I removed the lid for the last hour in order to let some of the liquid evaporate. I like my chili thicker, so that’s why I did this, otherwise I would have just let it cook covered for the entire 8 hours. I topped it with some shredded cheddar cheese, and….

Ready to Serve

the result was as yummy as it was good looking! I also had some of the Honey Cornbread Muffins I made the day before with it. SUPER YUMMY!!

There are some changes I will be making next time though.

  1. I cut the onion and peppers very small, next time I want more of them, such as an entire onion, and 2 green pepper, and I will cut them in larger chunks.
  2. I may also add a red pepper or 2.
  3. I will also be using more hot pepper sauce.

If you haven’t already noticed I like my chili spicy and this was a good start, but next time I want to take the temperature up a bit!

Next up a seasonal dessert!

In the meantime….

Bon Appetit!