Post-thanksgiving Turkey Chili

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 turkey carcass (neck and leftovers)
• water
• 1 large onion, diced
• 1 bay leaf
• 2 (15 ounce) cans chicken broth
• 2 (15 ounce) cans kidney beans
• 2 (15 ounce) cans chopped tomatoes
• 4 cloves garlic, crushed
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper or 1 teaspoon your favorite hot sauce (optional)
• 1/2 teaspoon black pepper
• flour
• shredded cheese
• sour cream
• chopped scallions or yellow onions or cilantro
• cracker

Recipe

• 1 break up turkey carcass and place with leftover meat in a large stock pot.
• 2 cover completely with water.
• 3 add chopped onion and bay leaf.
• 4 bring to boil then cover and simmer for 1 hour (meat should fall easily from bone).
• 5 strain juices and pour back in pot, along with one or two cans of chicken broth for a fuller flavor (boullion is also ok, but keep in mind you will have less liquid to work with).
• 6 separate meat and chop any large pieces, then return to pot.
• 7 discard any bones, skin, leftover stuffing and other non-edibles.
• 8 add beans, tomatoes, garlic and spices.
• 9 simmer, uncovered, for twenty minutes to reduce liquid.
• 10 you may wish to add a bit of flour, if the sauce is thin: to minimize lumps, ladle a cup of liquid into a mixing bowl and whisk in flour a teaspoon at a time, then stir into chili (keep in mind that chili will thicken in the refrigerator or freezer, so if you are planning to store it, a little thin is ok).
• 11 serve and garnish with shredded cheese, chopped onions, scallions, cilantro and sour cream, or dip with crackers.