Best Emerils Turkey And Pinto Bean Chili Recipes

Emeril's Chili image

Provided by Emeril Lagasse

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

Steps:

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Turkey and White Bean Chili image

Provided by Food Network

Categories main-dish

Time 10h30m

Yield 4-6 servings

Number Of Ingredients 32

1/2 pound dried navy beans, picked over
Sour cream, for serving
2 tablespoons olive oil
Grated Cheddar or Monterey Jack cheese, for serving
2 cups chopped yellow onion
Chopped green onions, for serving
2 tablespoons minced jalapeno
2 tablespoons minced garlic
2 1/2 pounds ground turkey
2 tablespoons Emeril's Southwest Essence, recipe follows
1 2/3 tablespoons chili powder
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1 bay leaf
3 tablespoons cornmeal
3 cups low-sodium chicken broth
2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
2 (4-ounce) cans diced green chiles, undrained
1 tablespoon finely chopped fresh cilantro stems
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon ground coriander
2 tablespoons chili powder
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
1 teaspoon black pepper

Steps:

In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
Combine all ingredients thoroughly.

Turkey and Pinto Bean Chili image

Provided by Sherri Guggenheim

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Nonstick olive oil spray
1 large onion, chopped
2 medium-size red bell peppers, chopped
6 garlic cloves, chopped
2 pounds ground turkey
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
3 15-ounce cans pinto beans, drained
1 28-ounce can diced tomatoes in juice
3 cups canned low-salt chicken broth
1 ounce semisweet chocolate, chopped

Steps:

Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.