Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Slap n\' Dash Turkey Chili

ForniaFornia Posts: 451
edited November -1 in Soups, Stews, Chilis

Ingredients

Fresh:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

48 oz.     Ground Turkey (browned)

1 T          Chopped Garlic

 

Frozen:

7 oz.       Frozen Diced Onion

10 oz.     Frozen Diced Green Pepper

 

Canned/Jar:

15.5 oz. Black-Eyed Peas (rinsed/drained)

15.5 oz. Kidney Beans (rinsed/drained)

15.5 oz. Great Northern Beans (rinsed/drained)

15.5 oz. Pinto Beans (rinsed/drained)

56 oz.    Petite Diced Tomatoes (with juice)

24oz.     Tomato Puree

28oz.     Chunky Crushed Tomatoes (I used ‘Furmano’s w/basil, garlic, and oregano’)      

1 jar       Heinz Chili Sauce

½ Can    Yuengling Lager (or beer of your choice)

 

Spices:

3 T          Ground Cumin

1-1/2 T   White Pepper

1-1/2 T   Garlic Powder

1 T          Ground Coriander

1 t           Ground Smoked Paprika

1 t           Ground Sweet Paprika

1 t           Ground Chipotle Pepper (optional)

1 t           Cocoa Powder (optional)

                Salt (to taste)

Instructions

Egg setup Indirect with Platesetter (legs UP).  Ceramic BGE feet on platesetter, then Dutch Oven on BGE Ceramic feet.   350 dome.  Add wood chunks as you desire (with lid ‘off’ to help with smoky flavor).

<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> 

Brown ground turkey, drain grease.  (I did this on stovetop, but can be done on BGE)

 

Combine all remaining ingredients in 7qt. (or larger) Cast Iron Dutch Oven.  Stir.

 

Add browned Turkey meat.  Stir.

 

I started with the ‘lid on’ for first 30 minutes, then ‘lid off’ for another  2 hrs or so.  Stir and keep an eye on things periodically.  If too thin, possibly remove lid to allow for evaporation. 

 

Serve as is, or over Rice; garnish your preferred combinations of shredded cheese, sour cream, and cilantro.  Enjoy!

Notes

Number of Servings: 6 qts

Time to Prepare: 20-25min.

Comments

Sign In or Register to comment.