Smokin' Irish-Mex Turkey Chili
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Ingredients
| 1 lb. | Honeysuckle White turkey, chopped | | 2 tbsp. | cooking oil | | 2 | red potatoes, diced | | 1 | red bell pepper, chopped | | 1 | red onion, chopped | | 3 cloves | garlic, minced | | 2 cans (15 oz. each) | black beans, drained | | 1 cup | fresh tomatoes, chopped | | 1 can (1-3/4 lb.) | crushed tomatoes in puree | | 1 | fresh green chili, with skin removed, seeded and chopped or | | 1 can (4 oz.) | diced green chiles | | 1 | jalapeno pepper, seeded and minced | | 2 tbsp. | chili powder | | 1 tsp. | cayenne pepper | | 1 tsp. | ground cumin | | 1/2 tsp. | oregano | | 1 | bay leaf | | 2 tsp. | honey or | | brown sugar |
Garnish
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Instructions
Heat 1 tbsp. oil in 4-quart pan over medium-high heat. Add chopped Honeysuckle White Turkey and saute about 4 minutes until light brown. Drain and set aside. Heat remaining 1 tbsp. oil in 4-quart pan and saute potatoes for 4 minutes. Stir frequently to prevent sticking.
Add red bell pepper, onions, and garlic. Saute 2 minutes, stirring frequently to prevent sticking.
Stir in turkey, beans, fresh tomatoes, canned tomatoes in puree, fresh or canned green chili, jalapeno pepper, chili powder, cumin, oregano, cayenne pepper, bay leaf, and honey or brown sugar. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Top with shredded cheese and chopped onion, if desired.
Author's Comments
(Note: To remove the skin from the fresh green chili, place under broiler until the skin bubbles. Turn over and broil the other side. Cool in a damp towel. Then carefully peel off the skin.)
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