Recipe: Fat Cat Leftover Turkey Chili

Posted by on November 22, 2011

While we certainly put forth a lot of effort preparing our Thanksgiving dinner each year for our family and friends, we also take lots of pride in turning our Thanksgiving leftovers into unique and tasty creations that make us forget the traditional flavors of that holiday. So when we were offered to hold a product tasting at Cavallari Gourmet (one of our favorite stores in the Orlando area) on the weekend before Thanksgiving, we decided to show our “leftover chops” (if you will) by dishing up one of our favorite Thanksgiving leftover recipes — leftover turkey chili!

Really, this is just a spin on our standard Fat Cat chili recipe (which uses our smoky sweet Fat Cat Surprisingly Mild Guajillo Ghost Sauce as its base) — but we wanted to share all the same. It’s quick, easy and satisfying — and the crowds at Cavallari Gourmet ate it up in record time. We hope you will too!

Here’s what we did:

Ingredients:

1 lb. leftover turkey, chopped
1/4 cup vegetable oil
1 large onion, peeled and chopped
1 large green bell pepper, chopped
3 cloves garlic, peeled and chopped
1/2 bottle Fat Cat Surprisingly Mild Guajillo Ghost Sauce
1-2 tablespoons dried oregano (season to taste)
1-2 teaspoons brown sugar (season to taste)
1-2 tablespoons chili powder (season to taste)
1-2 tablespoons fine ground cornmeal or masa
1 14 oz. can diced tomatoes with juice
1 14 oz. can of red kidney beans, drained
1 cup chicken broth
1/2 cup grated cheddar cheese
salt and pepper to taste

Instructions:

Heat oil in large pot over medium heat. When hot, add onion, salt and pepper and sautee until softened, about 5 min.

Add chopped garlic and pepper and sautee until fragrant and softened, another 1 min.

Add oregano, Fat Cat Surprisingly Mild Guajillo Ghost Sauce, tomatoes, broth, brown sugar, corn meal/masa and chili powder.

Stir to combine well and bring the mixture to simmer. Cook 10 – 20 min. or until desired thickness of chili has been achieved.

Add leftover turkey and beans and simmer for 10 more minutes.

Taste and adjust salt, brown sugar (if too vinegary), oregano and chili powder flavor to taste, adding more as needed.

To serve, put a few ladles of the chili in a bowl and top with grated cheddar.

TIP: For a spicier chili, saute diced fresh jalapenos with the onion and pepper, or splash some Fat Cat Mexican-Style Habanero Sauce on the chili once it’s in the bowl.

Enjoy!