Title : Turkey Leftovers Recipes Food Network
link : Turkey Leftovers Recipes Food Network
Turkey Leftovers Recipes Food Network
beer, chocolate,meat-- these are all the things you want in a chili. i'm going to showyou how to make it. first things first, we're goingto use three types of chile. we have some beautifulancho, guajillo, and pasilla.
Turkey Leftovers Recipes Food Network, we're gonna take off thestems and take out the seeds. now, you want tomake sure you wash your hands after doing this. you don't want to begoing to the bathroom
or anything like that. i made that mistake once before. and i won't do it again. and what we'regoing to do is we're going to toast them until theystart to glisten a little bit. you smell it before youknow that it's done. they give off a beautiful aroma. so we're going tosit these in a bowl. we're going to add just enoughhot water to cover and soften
them up just a little bit. now, let's bring on thegoodness, the bacon. everything's better with bacon. in texas, the big questionis, to bean or not to bean? we're not goingto use any beans. it's all about the meat. i have some texas style chuckroast that i cut up into cubes. i mean, look at that. if you're a meatlover, you get a little
turned on by this right here. right? so i want to give this avery liberal dash of salt. put a little pepper on this. my bacon is rendered. and that's going togive us a little bit more flavor with this beef. so we're going tocook this in batches. all right.
all we're doingis just browning. bye-bye, my little meat. so with chili, i like to cookmy onions really, really fine. smush my garlic up, andcut it with my knife. all of this goodnessright into the pan. while that's going on, i amgoing to get to the puree. remember those peppersthat we rehydrated? we're gonna makea puree out of it. you know they're done when theylook nice and limp like that.
we're just goingto add this liquid. there we go. now, this is wherethe heat is going to come from-- two ofthese chipotle peppers, two tablespoons of the adobo sauce. i add a little bit more,cause i like it spicy. we're gonna give thisjust a quick pulse. perfect. that's the consistency thatyou're looking for right there.
now it's time to start addingsome flavor to this chili. you've got to have some cumin,mexican oregano, paprika, and secret ingredient,some cocoa powder. chocolate and chili, believeit or not, goes hand-in-hand. oh my goodness. now this is starting tolook like chili right here. now it's time to add our stout. we're going to add about16 ounces of this beer. all right?
we're going to letit reduce down. and that's going tointensify the flavor that we have going on. y'all want to comeand look at this? come on. look at that. go ahead and addthis to the pot. this is going to cook down. this is gonna becomenice and tender.
add some of thisdelicious bacon. we need roughly threeto four cups beef broth until it covers themeat by about an inch. why don't we just add alittle of this chili liquid? we're going to leave this lidajar so we can get a little bit of that steam coming out. now, you don't wantto rush this chili. we're going to letthis go for four hours. be ready to eat.
so it's been about four hours. yep. look at those chunks of meat. this is, without adoubt, texas style chili. add some sour cream, someonions, some green onions. and just because i thinkit's purty, cilantro. and there you have it,texas chocolate stout chili. it's spicy, but not too spicy. the depth of flavorfrom reducing that beer,
taking the time tosear off that meat, the chiles with thechipotle-- oh my goodness. this is going to bea hit for the game. i think it'll be enough. [music playing]
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