Slow Cooker Turkey Chili

Votes: 2

Time: 8 hours 15 minutes
Complexity: easily
Servings: 8-10

Chili con carne (Spanish for chili with meat) is a thick and rich dish popular in the U.S. states bordering Mexico. The base of the dish is ground turkey, simmered in a slow cooker with hot peppers, tomatoes, beans, and aromatic spices. To infuse the ground turkey with vibrant flavors, sauté it in a pan with spices, peppers, and tomato paste before simmering, then transfer it to the slow cooker with the remaining ingredients. A touch of cocoa powder adds a deeper flavor, highlighting the other spices, and acts as a thickener. Serve hot chili, topped with grated cheese, green onions, pickled peppers, and a dollop of sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
3 tablespoons tomato paste
3 tablespoons chili powder
1 tbsp. l. ground cumin
0.5 tsp cayenne pepper
350 g ground turkey (preferably dark meat)
1 can (800g) of canned baked tomatoes, diced
2 3/4 cups lightly salted chicken broth, plus more to thin the chili if needed
1/4 cup cocoa powder
2 tablespoons red wine vinegar
1 tbsp. l. dried oregano
2 x 14 oz cans pinto beans, drained and rinsed
1 medium onion, chopped
2 tbsp. crushed corn tortilla chips + whole chips for serving
3 cloves garlic, chopped
Sliced green onions, shredded cheddar, sour cream, and sliced pickled jalapeños, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat oil in a large skillet over medium-high heat. Add tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, until the oil turns brick-orange and the mixture is dry, about 2 minutes. Add the ground turkey and 1 teaspoon of salt and cook, stirring and breaking it up into small pieces to combine (the ground turkey should not be fully cooked at this point). Transfer the mixture to a 6-quart slow cooker.
Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano, and 1 teaspoon of salt to the pan and bring to a boil, stirring. Cook for about 2 minutes. Transfer the tomato mixture, along with the beans, onion, crushed chips, and garlic, to the slow cooker and stir well. Cover and cook on low for 6-8 hours.

Add more chicken broth, if needed, to thin the chili. Season with salt. Serve with onions, cheddar, sour cream, pickled jalapeños, and tortilla chips.

Categories:

recipe / Multicooker / Main courses / Cereals, legumes / Bird / Soups / Thick soups and stews / Food Network - recipes / American cuisine

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