Rachael Ray: Turkey Chili + Apple Salsa & Crispy Tortilla Strips

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Rachael Ray: Turkey Chili + Apple Salsa & Crispy Tortilla Strips

Whenever Rachael Ray cooks a whole turkey, she spatchcocks the bird, allowing her to cook the meat in less time and more evenly. You can also buy turkey in parts, and Rachael suggested always buying more turkey than you think you’ll need, because not much can beat leftover turkey! Rachael loves to use leftover turkey in various recipes as a time-saving shortcut. If you’ve already used the rest of your leftover turkey in a different recipe, you could easily use ground turkey for this recipe. Rachael’s Turkey Chili with Apple Salsa and Crispy Tortilla Strips is a unique and tasty way to serve turkey, any time of the year!

To get the recipe, click next page.

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Rachael Ray: Turkey Chili + Apple Salsa & Crispy Tortilla Strips Recipe Ingredients

Rachael Ray: Turkey Chili + Apple Salsa & Crispy Tortilla Strips

Rachael Ray’s Turkey Chili is a great way to use up leftover turkey and pairs perfectly with her Apple Salsa and Crispy Tortilla Strips. (bellatrix6 / Flickr)

  • olive or vegetable oil spray
  • 4 Ancho chilies – seeded, stemmed
  • 1 qt turkey stock in a box
  • 2 tbsp olive oil
  • 4 large cloves garlic – crushed or chopped
  • 2 tbsp pulled thyme leaves (from 5-6 sprigs) – picked
  • 1/2 C brewed cold strong coffee
  • 3 tbsp cornmeal, Masa Harina or ground tortilla chips
  • 1 14.5-oz can pinto or red kidney beans – drained
  • 6 corn tortillas – cut into 1/4-inch strips
  • salt
  • 4 medium-heat chili peppers (Poblano or New Mexican Green)
  • 2 lbs leftover roast turkey or ground turkey (white and dark meat together)
  • 1 large onion – chopped
  • 1 1/2 tsp each: ground coriander, cumin, pimenton/smoked sweet paprika, and mustard
  • 1 tsp honey or light agave
  • 1 C pilsner or amber beer
  • 1 can diced tomatoes

For the Salsa:

  • 1/2 medium red onion – finely chopped
  • juice of 2 limes
  • 3 Honeycrisp apples – diced 1/4-inch
  • 2 jalapeno peppers – seeded, finely chopped
  • salt
  • handful fresh cilantro – finely chopped
  • 1/4 C pepitas – toasted

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Rachael Ray: Turkey Chili + Apple Salsa & Crispy Tortilla Strips Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Put the tortilla strips on a baking sheet and spray with oil
  3. Add a sprinkle of salt then bake until crispy and golden
  4. Put the dried chili peppers in a pot and cover with stock
  5. Bring to a boil then reduce to a simmer and cook for 10 minutes, until soft
  6. Remove from the heat and let cool
  7. Puree the stock and peppers in a food processor and save
  8. Char fresh chili peppers over an open flame on a gas stove or under the broiler on high to char the skins
  9. Put the charred peppers in a bowl and cover with foil until cool
  10. Peel, then seed the peppers, then chop
  11. Pull leftover turkey into bite-sized pieces
  12. Heat the olive oil in a soup pot or Dutch oven over medium-high heat
  13. Add onions, spices, garlic, and thyme
  14. If using fresh ground turkey, heat the oil in a soup pot or Dutch oven over medium-high heat, then add the meat and brown and crumble
  15. Add the garlic and onions wit he spices and thyme to the ground meat, then cook to soften the onions for 5-6 minutes
  16. Add the coffee and stir for 30 seconds then pour in the beer and stir for another 30 seconds
  17. Add the honey with the stock/Ancho puree
  18. Stir in the cornmeal, Masa or chips, with the beans and tomatoes
  19. Add the pulled turkey to the pot (if using) and let simmer for 20-30 minutes to thicken

For the Salsa:

  1. Put the onion, jalapeno, lime juice, and salt in a bowl
  2. Let the mixture sit for 10-15 minutes
  3. Add the apples, cilantro, and pepitas then add salt as needed for flavor
  4. Serve the chili in bowls topped with tortilla strips and salsa

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