Ep.63 – Game for some chili? This delicious TURDUCKEN CHILI recipe may very well be the ultimate comfort food for all you poultry lovers out there.
The idea for this recipe came about during a discussion of our most memorable bowls of chili. Surprisingly, we all had similar key features: the chili needed an intriguing spice profile and a hearty tomato, pepper, bean component. Yet it was when we discussed our favourite meat ingredients that the ah-ha moment took shape; make a chili using only poultry. And what better combination than turkey, duck and chicken.
Here’s what you’ll work through when you make this for your own hungry crowd:
TURKEY and DUCK – We used ground turkey during the first step of preparation and love how it sautéed to a soft consistency with the duck sausage meat.
CHICKEN – Using roasted chicken adds both flavour and a meaty texture. Feel free to make our wonderful ROAST CHICKEN for use in this recipe or, pick up an already-roasted bird from your favourite supermarket if time is of the essence. Add the meat without the skin for best results.
VEGETABLES – This chili has a classic combination of our favourite vegetables. Feel free to change up the mix with what’s available seasonally.
SPICES – Our combination of spices enhances the overall flavour of the chili without becoming overly hot. Seasoning the chili at the end with salt, pepper and a bit of lemon juice (optional) balances the pot perfectly.
CHILI POT – I make this recipe both at home and at the cottage using a Le Creuset stock pot. I love the way these enamelled cast-iron pots cook everything so evenly.
This crowd-pleasing TURDUCKEN CHILI recipe is the perfect go-to main when you’re serving a relaxed meal that everyone can enjoy. Have some sour cream, grated cheese and scallions at the ready – they make ideal garnishes for when you go to serve.
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