Our ward had a chili cook-off for our Christmas party. I wanted to make a green chile-turkey chili. I haven't ever made chili before so I found a recipe that looked pretty good and used that as my guide and just kind of made it up from there. Two things made this chili so delicious, thanks to my friend Renee. First, she suggested a hint of unsweetened chocolate in the chili so I put in some cocoa. Second, I used her leftover smoked turkey from Thanksgiving. It was good turkey. The recipe would probably still be good with any old turkey, but her smoked turkey I think gave me the edge.
I am a little hesitant to share the recipe because how will I win next year, if everyone has the winning recipe? But here goes.
Green Chile Turkey Chili
1 lb. ground turkey
1 lb. cooked turkey
2 onions, chopped
2 T oil
4 t cumin
2 T chili powder (more or less to taste)
2 t oregano
2 T cocoa
1 t cinnamon
2 cans tomatoes with green chiles
1 can diced tomatoes
2 8 oz cans tomato sauce
2 4 oz cans green chiles
3.5 cups chicken stock
2 cans hominy, drained and rinsed
2 cans white beans, drained and rinsed
2 cans kidney beans, drained and rinsed
Brown ground turkey until no longer pink. Drain and set aside. Sautee onions in oil until soft. Add both turkeys and sautee 1 minute. Add cumin, chili powder, oregano, cocoa and cinnamon. I used extra spicy chili powder and made mine very spicy, but use less chili powder or don't use extra spicy to get the heat you desire. Sautee 1 minute. Add tomatoes, sauce, chiles and stock. Bring to boil. Turn down and simmer 45 minutes. Add hominy and beans. I chose the hominy to give the chili a little color and southwest feel. The white and kidney beans added good color as well, but you could use any beans. Salt and pepper to taste. Simmer 15 minutes or just keep on low until ready to serve.