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Tuesday, December 6, 2011

Slow Cooker Tequila Turkey Chili

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Chili is one of those meals that I don’t remember how much I love until I’m actually dipping my spoon into a steaming bowl of it. We eat soup far more often than we eat chili, but that might be changing now that I’ve tried this turkey tequila chili! Seen on Tracey’s blog, it is originally a Cook’s Illustrated recipe, so I knew it would be successful. It takes a little bit of pre-work, but then you just stick it in the crockpot and let the flavors mesh for a few hours. I prepped it the night before and then set my crockpot on warm the next morning since everything in it was already cooked (good thing, because we ended up being gone for 12 hours!).

This chili is spicy and comforting. The tequila isn’t overtly noticeable, but I liked the flavor it added. After filling up on a bowl of this, I still found myself eating spoonfuls of the leftovers! We served ours with homemade baked tortilla chips because I had some corn tortillas that I needed to use up (just cut, place on a baking sheet lined with foil, spray with cooking spray, sprinkle with salt, and bake at 400F for 10 minutes or so, until lightly browned and crispy). This would also be good with cornbread or whatever your favorite chili accompaniment is! Next time I’ll double the recipe—there was ample room in my crockpot for more and I wouldn’t mind eating this for days!

Slow Cooker Tequila Turkey Chili
From Tracey’s Culinary Adventures

-1 slice sandwich bread, torn into pieces
-2 tbsp milk
-1 lb ground turkey
-2 tbsp vegetable/canola oil
-2 onions, minced
-2 tbsp chili powder
-2 tbsp tomato paste
-4 cloves garlic, minced
-2 tsp ground cumin
-1/2 tsp dried oregano
-1/4 tsp red pepper flakes
-1 (15 oz) can tomato sauce
-1 (14.5 oz) can diced tomatoes
-1/4 cup tequila (plus more for serving, if desired)
-2 tbsp soy sauce
-1 tbsp honey
-1 tsp minced chipotle chile in adobo
-1 tsp lime zest
-1 tbsp fresh lime juice (plus more for serving, if desired)
-sour cream, cheese, chips, or other desired toppings

1. Mash the bread and the milk into a paste into a large bowl. Add the turkey with 1/4 tsp salt and 1/4 tsp pepper. Gently mix to combine and set aside.
2. Add oil to a large skillet over medium heat. Add the onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes, sauteeing for 8-10 minutes, until onions are soft and browned.
3. Add the ground turkey and cook, breaking up pieces with a wooden spoon, until no longer pink. Stir in tomato sauce.
4. Transfer mixture to the slow cooker. Add the diced tomatoes (with juice), 3 tbsp of tequila, soy sayce, honey, and chipotle chili, stirring to combine. Cook on low for 4-6 hours.
5. Just before serving, stir in remaining tbsp of tequila, lime juice, and zest. Season to taste with salt and pepper. Serve with favorite chili toppings and additional tequila or lime juice, if desired.