Thursday, June 9, 2011

Turkey Hotdog Chili

I am not a big hotdog eater, nor are my kids. One of the boys won't touch them. B does, however, dig on a good chili bun. And the couple of times a year when I have a hotdog, its got to be topped chili.

On my grand excursion to Patak-Bohemia Sausage Chalet last Saturday, I found a variety of hotdog weiners -- pork franks, skinless pork franks, and package of beef weiners, as well as some specialty weiners with names that escape me. Plopping Hormel chili out of the can onto these dogs would be heresy so I went looking for a good hotdog chili recipe. I couldn't find one that sounded like it was exactly what I was looking for so I ended up devising my own using ingredients that I had on hand.

If I can have Patak's all beef franks topped with this perfectly slightly tomato-y turkey chili, I may allow myself the indulgence more than a couple of times a year.

Turkey Hot Dog Chili

Ingredients:
  • 2 tablespoons bacon fat
  • 2 tablespoons butter
  • 2 cups diced onion
  • 1 1/2 tablespoons minced garlic
  • 1 1/3 pounds ground turkey (7% fat)
  • 4 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 2 cups low-salt beef broth
  • 1/3 cup ketchup
  • 3 tablespoons tomato paste
  • 2 bay leaves
Directions:
  1. Warm the bacon grease over medium heat in a dutch oven. Add the butter and let it melt.
  2. Slide the onions and garlic into the pot and saute until soft, about 10 minutes.
  3. While the onions and garlic saute, heat a skillet over medium heat. Crumble the turkey into the skillet and brown. Break the turkey up with a spatula so that it is thoroughly crumbled.
  4. Add the chili powder, cumin, pepper and salt to the onions and stir to combine.
  5. Pour the turkey from the skillet into the dutch oven.
  6. Add the broth, ketchup, tomato paste and bay leaves to the pot.
  7. Simmer over low heat for two hours or so, stirring occasionally, until the chili has thickened.
  8. Remove the bay leaves. Taste and add salt and pepper as needed.
Yield: about 5 cups
Prep time: 30 minutes
Cook time: 2+ hours

B may try to snag the leftovers to make a Frito Chili Pie. The chili would make a great pie that would be a heck of a lot healthier than the ones at Sonic (OMG -- 940 calories and 98% of your recommended fat intake!). I was going to fight B for the leftover chili to make another round of dogs, but having read those stats I think I'll let him have it!

2 comments:

Ronnie said...

You had me at bacon fat with this one! Your turkey chili looks so tasty I can eat it right now and it's still breakfast time!

Lynn said...

Thanks! Truthfully, if I had had more bacon fat, I would have used it rather than the butter. Enjoyed the leftovers at lunch today.