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Turkey Chili

January 17, 2017

Turkey Chili

 

Ingredients:

2 cups carrots, small sliced​

2 cups turnip, small sliced

2 cups celery, small sliced

1 medium leak, thinly sliced (cut Leaves, pull and soak in water to remove dirt, reserve white portion at end to thinly slice for garnish)

1/2 lb Bacon of choice (I used Peppered Smoked Bacon)

1/4 cup thinly sliced garlic

1 tsp galangal powder (coming in the future)

1/2 tsp kaffir lime leaf powder (coming in the future)

1 tsp Pretty Thai® Thai Chili Powder

1lb Ground Turkey (Thigh recommended)

1/4 cup red wine

28 oz can diced tomatoes

2 cups water

1 bottle Pretty Thai® Lemongrass-Lime Dressing

6 tbsp rice flour

1 can red kidney beans

1 tsp Pretty Thai® Seasoning Salt

 

Garnish:

Sunflower sprouts (optional)

Cilantro - garnish as desired

Thai Basil - garnish as desired

Thai Chili - garnish as desired

Parmesan Cheese - garnish as desired

 

Directions:

1).  Cut carrots, celery, leak and turnip and reserve together.

2). Slice garlic and reserve.

3). Cut bacon into small pieces, as desired.

4). Add 1 tsp. of oil to high heat in an 8 quart sauce pot, then add cut bacon and start to brown.  Reduce heat to medium as bacon starts to darken and brown.  Reduce slowly until crispy.  

5). Add garlic and brown, then add galangal, Pretty Thai® Chili Powder, and kaffir lime leaf powder* and brown.  Next add the carrot, turnip, celery, and leak mixture and coat with bacon fat, cooking on medium heat until vegetables start to soften slightly.  Toss mixture into a bowl and reserve.

6).  Add ground turkey back into same cooking pot, and cook to brown.  Add red wine and mix, reducing red wine into pork.

7).  Add reserved bacon/vegetable mixture back into pork, then add the can of tomatoes.

8).  Next stir in Pretty Thai® Lemongrass-Lime Dressing and water.

9). Pull 3 oz. of liquid from pot and mix vigorously with rice flour, making a slurry.  Add slurry back to pot and mix well.

10). Add the red kidney beans, Pretty Thai® Seasoning Salt, and cleaned leak leaves to pot and let simmer for 30-45 minutes.

11). Pour into bowl and serve with Thai Cornbread Muffins or bread of choice

12). Garnish with cilantro, leak, Thai Chili (thinly sliced), Thai Basil, sunflower sprouts, and parmesan cheese.

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