The recipe I used for my leftover turkey drew inspiration from this recipe by Ree at the Pioneer Woman Cooks, but I improvised a bit and did not strictly adhere to the recipe. Here is my ingredient list and step-by-step.
|FYI-There is no egg in the chili, it is for the corn muffins|
|Heat a large, deep pan and add a pat of butter.|
|Add 1 small diced onion and diced green bell pepper.|
After all of that cooks for awhile over medium high heat, add the rest of the chicken stock from one box and the shredded turkey and chopped cilantro (1/2 of one bunch of cilantro was all I had the patience to chop). Next, add your spices (I never measure spices, but add little by little and taste as I go). If you want your chili less spicy, skip the red pepper flakes and go easy on the cayenne. Remember, too, that the chili will be much spicier when it is done than when you start. (Mine ended up too spicy for the boys, which is fine because I liked it so much I really did not want to share!)
Here is the trick for getting a nice thick chili (and this trick I took from the Pioneer Woman!) - corn meal! I actually used 2 Tablespoons of corn muffin mix, adding 1 TBS at a time and stirring a way until it incorporated really well into the chili. This thickened it up quite nicely. Chili also involves a fair amount of simmer time, so once all of that is in, turn the heat down and let it simmer.
|Chili with only corn muffin on top.|
I made corn muffins to go with the chili (ideally, there would have been some of my yummy cornbread stuffing left to toss in with it). The boys ate the muffins and the chili toppings - plain greek yogurt (instead of sour cream) and cheese. I, happily, ate the chili - one bowl with toppings and one without!
|Chili with cheese, muffin and yogurt.|
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