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Recipes
TURKEY & PORTER CHILI (serves 10 to 12)
| 5 pounds ground turkey 2 tablespoons canola oil 2½ pounds onions, chopped 1½ pounds red bell peppers, seeded and chopped 1½ pounds yellow bell peppers, seeded and chopped 2 jalapeño chiles with seeds, chopped (about â…“ cup) 7 tablespoons chili powder 2 teaspoons chipotle chiles in adobo, minced 2 28-ounce cans crushed tomatoes 2 15-ounce cans kidney beans, drained 1 12-ounce bottle State Pen Porter shredded cheddar cheese ➤Sauté ground turkey in a large pot over medium-high heat until cooked through, breaking it up with a spoon. ➤In a separate pot or skillet sauté onions, bell peppers and jalapeños in canola oil until softened (about 15-20 minutes) ➤Add vegetables to the pot with the cooked ground turkey. Mix in spices, chili powder, and chipotle chiles. ➤Add crushed tomatoes, kidney beans, and porter to pot. Bring to a boil, stirring occasionally. Reduce heat and simmer about 20 minutes, stirring often. Season liberally with salt and pepper. ➤Garnish chili with sour cream, cheddar cheese, and green onions. ✴This chili freezes nicely for up to 3 months! |
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