Smoked Turkey Chili Recipe

Discover the benefits of cast iron cookware with this hearty, flavorful chili recipe.



From "The New Cast Iron Cookbook"
April 2016

Yield: 6-8 servings

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The New Cast Iron Cookbook: More Than 200 Recipes for Today's Kitchen by Adams Media shows you how to easily create delicious dishes from scratch without a nonstick pan. Filled with hundreds of recipes meant to be cooked with the most indestructible cookware around, you can enjoy the benefits of cast iron cuisine, and your table guests will too! The following recipe, excerpted from Chapter 4: Soups and Stews, uses smoked turkey and New Mexico chilies to create a satisfying meal.

You can purchase this book from our store: The New Cast Iron Cookbook

Smoked Turkey Chili Recipe

Ingredients:

• 1 pound cannellini or Great Northern beans
• Water, as needed
• 6 dried New Mexico chilies, stemmed, seeded, cut in strips
• 1 medium yellow onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 smoked turkey leg
• 4–6 cups vegetable stock
• Salt to taste
• Pepper to taste

Instructions:

1. Sort beans and remove any debris. Place the beans in a large pot and cover with cold water by 3". Cover the pan and place it over high heat and bring to a boil. Boil for 10 minutes and remove from the heat. Cover and let soak for at least 8 hours. Drain, rinse the beans, and set aside.

2. Put the pepper strips in a bowl and cover with hot water. Soak for 30 minutes. Transfer the peppers to a blender and add 1 cup of the soaking water. Puree to get a fine texture. Discard the rest of the water.

3. Preheat oven to 325°F. Place a Dutch oven over medium heat and add the onion and oil. Cook for 7–10 minutes, stirring frequently. Add the garlic and cumin. Stir continually for 1 minute, add the pepper puree, and stir to combine.

4. Cut the meat off the turkey leg and chop into small pieces. Stir it into the pot. Add the soaked beans and 4 cups vegetable stock. Cover and bring the beans to a boil. Turn off the heat and place in the oven.

5. Cook for 3–4 hours. If the beans start to dry out, add more broth. Stir the beans every 45 minutes. If the beans seem soupy, remove the lid after 2 hours of cooking to let the liquid evaporate.

More from The New Cast Iron Cookbook:

Lamb Chops with Rosemary and Wine Sauce


Excerpted from The New Cast-Iron Cookbook: More Than 200 Recipes for Today's Kitchen by Adams Media. Copyright © 2015 F+W Media, Inc. Used by permission of the publisher. All rights reserved.