Crock Pot Mania: Turkey Chili Update

For all of you out there getting out those stock pots and serving up turkey chili to the family this weekend.  It is worth mentioning that I have gone home during lunch and diced up veggies, browned meat and thrown all the ingredients in my rocking crock pot to cook up and get yummy while I finish my work day.    For chili I throw everything in , give it a stir and set it to low for 4-5 hours. Then I walk in the door and dinner is there waiting for me when I get home.



Target-Wedding Gift

My crock pot is a favorite kitchen appliance in my home and rarely ever gathers dust waiting to be used.  I received mine as a wedding gift. It is large and can hold large cuts of meat, or double batches of anything I can whip up.  I love that is it programmable for 3 temperatures, and many hours of continued cooking.  Then it will switch to keep warm and lower the temperature while waiting for me to serve up whatever goodness awaits the family. So don't let a time crunch sway you from this homemade goodness.  Enjoy your weekend.

Let's Talk Turkey...Chili That Is

I realize the holidays are fast approaching and turkeys everywhere are trembling in their turkey boots, but alas that is not the kind of turkey I am talking today.  Today I am talking chili, quick, easy and so yummy.  Here in Louisiana it is still hot as bejesus, but in other parts of the country it is beginning to cool a bit outside.  So grab your stockpots people and lets start cooking.

I bought ground turkey for another recipe to come later, but because of my busy mommy schedule I couldn't devote the time needed to the intended dish, so I started to think chili.  We are trying to eat healthier at Casa de Marcase and I hear so many good things about turkey chili.  So this is what I came up with out of the pantry. 

 Marta’s Turkey Chili

1   Yellow Onion
1   Red or Green Pepper
2   Stalks Celery
2   Large carrots
1   pound ground Turkey
1   pkg McCormick Chili Seasoning
1   15 oz can Tomato Sauce
1   can Kidney Beans undrained
2   tablespoons Hoisin Sauce
¼  cup Teriyaki Sauce
2   tablespoons each of dried Oregano and Parsley
Sprinkle of Garlic Powder
Drizzle of Olive Oil

Dice the onion , celery, carrot and pepper.  Drizzle olive oil into a preheated pot on medium high heat.  Saute the veggies until the onions begin to become clear. 

I use a large knife to cut the turkey across the grain to help it crumble while browning.  Add the ground turkey, dried herbs and garlic power to the veggies and continue to stir until the meat is browned. 

While the meat is browning stir in the Hoisin sauce and Teriyaki. The Hoisin and Teriyaki darken the flavor and color of the meat giving it a more familiar taste, the veggies help to fill you up and balance the spiciness with some sweetness. 

When meat is cooked through add the chili seasoning, tomato sauce and beans. Reduce heat to medium and simmer for 30 minutes. 

Because this is a family dish I am careful not to over season, but if you like it spicy I suggest adding a slice of pepper jack cheese to your bowl, it does the trick nicely. 

So there you have it Turkey Chile a la Marta. Enjoy and remember to share it with a friend.