Tuesday, November 25, 2014

Texas turkey chili

Texas turkey chili

The other day someone asked me what I always keep in my refrigerator. After going through the usual list of things such as salsa, cilantro, and jalapeños, I added that you will usually find a jar of chili gravy in my refrigerator, as well. “What do you do with it?” he asked. I then explained that I use it for impromptu batches of enchiladas, drizzle it on eggs, or pair it with leftover meat to make a quick and flavorful stew.

Now, speaking of leftover meat, one of my favorite things about Thanksgiving is the few days afterwards when you have a refrigerator loaded with food. Not only does this mean you get to enjoy cold slices of pecan pie for breakfast, but there’s also a mountain of leftover turkey begging to be made into new and exciting dishes, too.

Enter my jar of chili gravy. When you take shredded cooked turkey and then cook it in a sauce that’s rich with chiles, onion, garlic, and spices, you soon have an easy Tex-Mex dish that can be served in a bowl, scooped into tortillas, or even rolled into cheesy chili enchiladas. For lack of a better name, I like to call this marriage of chiles and meat Texas turkey chili.

Texas turkey chili

Now, typically Texas chili is made with beef. That said, there are a handful of recipes out there for something called Texas turkey chili, yet these dishes are not very chili like at all. For instance, when it comes to spice they only have a slight shake of chili powder along with perhaps a jalapeño slice or two. There are also always beans, along with tomatoes and bell peppers. Matter of fact, the final result seems more like a turkey, tomato, and bean soup.

When you combine shredded turkey with a sauce made with whole chile peppers, however, even if it’s not your typical beef chili, it is still an incredible dish worthy of taking a place at your family’s table. And while I realize that most people don’t have a jar of chili gravy in their refrigerator, not too worry, as it’s quite easy to make.

My chili gravy can often be an improvisational dish that is determined by what dried red chile peppers I have on hand at the moment, but for the most part I stick with the basic base of ancho chiles, pasilla chiles, and guajillo chiles. And if I’m feeling wild, I may throw in a smoky chipotle chile, too.

The ancho and pasilla chiles, which are dried poblano and chilaca chiles, respectively, bring the bittersweet, raisin-like notes, whereas the guajillo chiles, which is a dried marisol chile, gives the chili a bit of brightness with its berry-like tones. That said, if you don’t have a lot of dried chile varieties on hand, you could easily just use the fairly ubiquitous ancho chiles and still have a very fine dish.

Texas turkey chili

To make the chili, you simply rehydrate the chiles, puree them with garlic, onion, and broth, and then throw them into a pot along with some spices and the turkey. Soon you will have a tasty stew. This turkey chili is excellent with fried eggs, pairs nicely with flour tortillas, or you can enjoy it the traditional way—in a bowl topped with cheddar, onions, and jalapeños. All you need is a spoon.

Texas turkey chili

3 ancho chiles, seeded and stemmed
3 guajillo chiles, seeded and stemmed
3 pasilla chiles, seeded and stemmed
1 tablespoon bacon grease or vegetable oil
1 medium yellow onion, diced
6 cloves garlic, chopped
4 cups turkey broth or chicken broth
1/4 cup brewed coffee
6 cups cooked turkey, shredded
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon cocoa powder
1/2 teaspoon ground allspice
Pinch ground clove
Pinch cayenne
Black pepper
Masa harina, optional

In a dry skillet heated on high, toast the ancho, guajillo, and pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place the chiles in a blender.

Meanwhile, in a large pot or Dutch oven, heat up the bacon grease on medium-low heat. Add the onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another minute. Turn off the heat and add the onions and garlic into the blender. Pour 2 cups of the broth into the pot and with a wooden spoon, scrape the bottom of the pot to get any remaining onion and garlic pieces, and then pour the broth into the blender.

Blend the chiles, vegetables, and broth until smooth, and then pour the chile puree into the pot. Add to the pot the remaining broth, coffee, turkey, cumin, oregano, cocoa powder, allspice, clove, and cayenne, and stir until everything is well combined.

Turn the heat on high, bring to a boil, and then turn the heat down to low and simmer uncovered for 45 minutes. Taste and adjust seasonings, adding salt and pepper to taste. If your chili is too soupy, you can stir in a tablespoon or so of masa harina to make it thicker.

6 to 8 servings

Dried chiles can be found in the spice aisle, the produce aisle, or the International aisle at many grocery stores. They can also be found at specialty spice stores and Mexican markets.



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notyournormalsteam said...

LOVE THIS!!!!! And I love the idea of having chili gravy sitting in the fridge. Does your gravy include all the above less the chicken? I feel I must also now have chili gravy in my frigde. It will save me from the doldrums of plain meat that my kids and husband prefer.

Anonymous said...

This chili looks great. What kind of heat does it have. Med. Hot. Texas? : > )
Also I have no idea what to put down for profile. Signed

Lisa Fain (Homesick Texan) said...

notyournormalsteam--The chile gravy has the chiles, chicken broth, onion, garlic, cumin, oregano, allspice, clove, salt, and pepper. If you do a search, you'll find a couple of recipes on my site. Like I said, I change it up from time to time!

Lisa Fain (Homesick Texan) said...

Westtexasdustdevil--It's not very hot in my opinion, but I'm the sort of person that can eat chipotle chiles straight from the can!

Matt Robinson said...

This is one amazing chili, absolutely awesome!

Lisa Fain (Homesick Texan) said...

Matt--Thank you!

BBQChick said...

There is a little Mexican market a few miles from us i just found, and they have a whole section with bins of dried chiles. Probably 12 different varieties. When i saw the anchos, i might have cried a bit lol. I love them. And you are right, they taste like spicy raisins.
This chile is on the menu for Saturday, thanks Lisa.

yodersafloat said...

Lisa, has the "Print Recipe" button always been there? In the past I've always cut and pasted the recipes into a text file. The Print Recipe is so much easier and nicer. Thanks for it and thanks for al the great recipes you've posted. I have your first book on Kindle but decided that Kindle is not a good medium for cookbooks, Waiting until we're off the road and in a house again before I order your second book. Happy Thanksgiving.


Lisa Fain (Homesick Texan) said...

BBBQChick--Aren't anchos wonderful? I love them, too.

Lisa Fain (Homesick Texan) said...

Steve--Thank you for noticing! That is indeed a new feature and slowly I hope to get all the recipes on the site print friendly. Happy Thanksgiving to you, too!

Stepovich said...

This will be happening in two days, thank you Lisa!
...plus, I'm impressed; those canned chipotle pack a punch. Do you believe the tolerance/appeal comes from growing up with it?

Lisa Fain (Homesick Texan) said...

Stepovich--You're welcome and enjoy! And yes, I believe your tolerance for hot peppers is developed by eating them all your life.

Lisa Fain (Homesick Texan) said...

More Cowbell--It could be kind of heavy for posole as that usually has chiles along with tomatoes and/or tomatillos for its base. That said, even though it's not traditional, it might still be good.

Lisa Fain (Homesick Texan) said...

More Cowbell--It could be kind of heavy for posole as that usually has chiles along with tomatoes or tomatillos for its base. That said, even though it's not traditional, it might still be good.

Anonymous said...

Would smoked turkey work in this chili?

Lisa Fain (Homesick Texan) said...

Pam--Yes, I think it would be very good with smoked turkey.

Rocky Mountain Woman said...

perfect timing - I've gotten to the end of my turkey leftover ideas before the end of my leftover turkey...

Anonymous said...

Simmering now. Thanks for a non-dessert use for allspice! Perfect for this rainy nyc day.

RockTheWrinkle.com said...

My mouth is watering right now....I didn't get to cook a turkey at Thanksgiving but will at Christmas....and this will be high on the list! Thank you!

Anonymous said...

Hi Lisa,
I asked about using smoked turkey and it was wonderful.. Thanks for the reply. I couldn.t get the print button to work.

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