- Rachael Ray - https://www.rachaelray.com -

Turkey Chili with Apple Salsa and Crispy Tortilla Strips

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


For the Salsa:


Preheat oven to 400°F. Place tortilla strips on a baking sheet [1], spray with light coat of oil and sprinkle with salt. Bake to golden and crisp.

Place dried chili peppers in a pot and cover with stock. Bring to boil then reduce to simmer and reconstitute until soft, 10 minutes. Remove from heat and let cool. Purée stock and peppers in a food processor, and reserve.

Char fresh chili peppers over an open flame on a gas stove or under the broiler on high to char skins. Place in a bowl [2] and cover with foil until cool. Peel and seed; chop.

If using leftover roast turkey, pull it into small bite-sized pieces. Heat olive oil in a soup pot [3]/ Dutch oven [3] over medium-high heat and add onions, garlic, spices and thyme. If using fresh ground turkey, heat oil in a soup pot [3]/ Dutch oven [3] over medium-high heat then add meat; brown and crumble. Add onions and garlic and spices, thyme to ground meat.

Cook to soften onions, 5-6 minutes. Add coffee, stir 30 seconds, add beer, stir 30 more. Add honey and stock/Ancho purée then stir in cornmeal, Masa or chips, tomatoes and beans. Add pulled turkey to pot (if using) and simmer 20-30 minutes to thicken.

For the salsa, place jalapeño, onion, salt and lime juice in a bowl [2], and let rest 10-15 minutes. Add cilantro, apples and pepitas; adjust salt to taste.

Serve chili in bowls topped with tortilla strips and salsa.