Time
prep 2:00
total 3:00
Ingredients
| 2 tbsp. | olive oil | | 1 lb. | hot Italian sausage | | 1 lb. | chopped cooked turkey (dark meat is best) | | 2 cups | coarsely chopped onions | | 2 cups | coarsely chopped fennel (white parts, well washed) | | 4 cups | turkey broth | | 1 tbsp. | balsamic vinegar | | 1/2 cup | tomato paste | | 1 tbsp. | dry thyme | | 1 tbsp. | oregano | | 1 tbsp. | chili powder * | | 1 tsp. | cumin | | 2 cups | frozen corn kernels | | 4 | plum tomatos, quartered and seeded | | 1 bunch | cilantro, washed and chopped ** |
Turkey Broth
| 1 | leftover turkey carcass, chopped into lg. chunks | | 2 stalks | celery with leaves, chopped into lg. pieces | | 1 | lg. carrots, unpeeled, chopped into lg. pieces | | 1 | md. onion, quartered | | 1/4 cup | parsley (optional) | | Salt and pepper to taste |
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Instructions
Chili:
Saute the onions and fennel in the olive oil in a large stew pot (like a dutch oven) for about 5 minutes or until the onion is translucent. Strip the casing off the sausage and chop it into 1/2 inch pieces. Stir the sausage into the onions and fennel and brown it. Add the chopped turkey and tomato paste and cook for about 10 minutes, stirring occasionaly. Pour off all but about 2 tbsp. of the pan drippings and return the pan to the stove. Stir in the spices and vinegar. Add the turkey broth and simmer everything about 1/2 hour. Just before serving, stir in the corn, tomatoes and cilantro. Serve over rice with cornbread on the side.
Turkey Broth:
Remove as much meat, fat and skin from the leftover turkey carcass as possible and chop it into chunks that will fit in a large pot. Put all ingredients in the pot and add 3 or 4 quarts of water. The secret to a great broth is to not bring the water to a boil. Instead, gradually bring the water to a simmer. Skim off any froth. Cook for 45 minutes. Take the pot off the fire and remove the larger chunks of turkey carcass and vegetables. Strain the broth into a large bowl. Let the broth cool, then skim off any fat. Take what you need for the chili recipe and freeze the rest for later.
Author's Comments
For years I have made the Silver Palate recipe for Italian Chicken Chili for a Christmas Eve party, and the guests love it. I adapted the recipe to use up some turkey left over from Thanksgiving. Most of the heat from this chili comes from the hot Italian sausage; for a milder chili, substitute sweet Italian sausage for part of the hot sausage--but leave in some of the hot stuff! For a spicier chili, add your favorite pepper or cumin. This recipe freezes very well.
* I make my own chili powder with my coffee grinder. Grind a mild- to medium-hot dried chili to a coarse powder -- that's it. Makes for an interesting cup of coffee if you don't wipe out the grinder.
** You may substitute basil for the cilantro.
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