Turkey Chili

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Phil Anderson

Director of Fresh Foods, Harris Teeter

www.harristeeter.com  

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Turkey Chili

Trying to stay healthy this year? Try Chef Phil Anderson's Turkey Chili.

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Turkey Chili

Ingredients

2 15 ounce cans HT kidney beans
2 14.5 ounce HT stewed tomatoes
2 (1.25 ounce) packages chili seasoning mix
1 (4 ounce) can diced green chili peppers
1 8 ounce can HT tomato paste
1 onion, diced
12 ounces turkey meat, diced
Kosher salt and freshly ground pepper to taste

Instructions

In a Medium size pot combine beans, tomatoes, chili seasoning, chili peppers, tomato sauce, and onion. Cook covered on low 1 hour.  Add turkey, cook 10 minutes more.  Serve hot.
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Transcripts

Philip Anderson: Hi! I am Chef Philip Anderson, Harris Teeter's Executive Chef. I am going to show you how to make Turkey Chili today. The ingredients are 2 fifteen-and-a-half ounce cans of kidney beans, 2 fourteen-and-a-half ounces of stewed tomatoes, 2 (1.

25 ounce) packages of chili seasoning mix, 1 (4 ounce) can of diced green chili, 1 (6 ounce) can of tomato paste, 1 onion, 12 ounces of turkey meat, salt and pepper to taste.

Okay, this recipe will feed eight people. And just to demonstrate I am just - I'll cut everything in - all the ingredients in half to make a smaller amount. Now this is really, really simple. All we are going to do is, we are going to take all of these ingredients except for the turkey and we are going to put it in a pot, stirred it up and put it over a low flame.

As you can see I just combined everything and I am stirring it up, it's pretty thick and as it gets heated up, it's going to thin out just a little bit. But this is a pretty thick chili. So about 50 minutes on low heat and then stir it occasionally. If you don't have anything else to do you can stir it the whole time, but that's highly unlikely. So nice and mixed, it's a low flame you can leave it, keep it low in about 50 minutes, we'll add the turkey.

Now with have this chili on, very low flame for about 50 minutes. Now that -- it's pretty thick chili. You can add a little bit of water if you wanted to, just thin it to the desired viscosity that you want. So now we are going to add in our turkey. Now I have cut the turkey in dices, they are pretty even. Each piece is about the same size and so this size is pretty close to the size of the kidney bean and so it marries up really with the chili and it should only take about 2 or 3 more minutes and the chili, still over the low flame and you can have a nice bowl of turkey chili. Enjoy!

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