DORADA TURKEY CHILI RECIPE
Rico's Dorada salsa
3 lb. lean ground turkey
1 whole red onion
2 green bell peppers
2 yellow bell peppers
3 cans stewed tomatoes
2 cans diced tomatoes
2 cans red kidney beans (rinsed & strained)
1 can tomato paste
1 bag Rico's Black Beans (rinsed & strained)
2 corn cobs, roasted
¾ cup honey
¾ cup apple cider vinegar
All prepping, cooking, and assembly will happen the night before and ingredients will be placed into the crock pot.
1. Cut onion and bell peppers into small diced pieces. Roast corn cob on grill, and slice off corn once cooled.
2. Add small amount of oil to pan on medium heat and begin sautéing the onions. Cook them for 10-15 minutes to sweat and to begin to caramelize. Once the onions are translucent and are browned remove from heat.
3. Begin to cook ground turkey in a heated pan with a small amount of oil. Section turkey into small quarter sizes and drop into pan. Season the meat lightly with salt and pepper. Place a lid on the pan and let it cook without stirring or manipulating the meat. This will allow the ground meat to stay in chunks rather than become too ground up. Once meat is cooked, pour into a colander to allow any remaining oil and juice to drip off.
4. While turkey is cooking pour beans (kidney and black) into a strainer and lightly rinse to get rid of juices and liquid.
5. Open and pour all tomatoes (stewed, diced, and paste) into large mixing bowl with the salsa, vinegar, and honey. When all those ingredients have been mixed together add all the vegetables and turkey meat. Stir thoroughly until well mixed.
6. Pour into crock pot and refrigerate chili overnight.
7. In the morning turn crock pot to "high" heat allowing the chili to come to a simmer with the lid off. Once it begins simmering turn to lowest temperature setting, put on the lid, and to allow the liquids to reduce and slowly cook the entire day until dinner time (about 8-10 hours).
*Dorada salsa is quite spicy. If you aren't a fan of spice or have small children who will be enjoying the chili I recommend that you leave the Dorada out completely or go with another, more mild Rico salsa. If you have smaller children who have been tried various foods from other nationalities ranging in spice, texture, and flavors then a 4 oz. to 8 oz. portion would be appropriate. If you are making the chili for an adult party or function then kick it up a notch and go with the full 16 oz.!!!