ChadVKealey
TVWBB Pro
For an upcoming scout trip, we're making 3 kinds of chili. I've been volunteered to make turkey chili (since I mentioned I had two 14 # birds in the freezer just waiting to be used).
I've made tons (gallons?) of turkey soup, turkey pot pie, and even turkey gumbo once, but never chili, so these are uncharted waters. I'm thawing the turkey now and going to cook next weekend (it should thaw by then) and planning to smoke it at a medium heat (275-300) since I don't care about the skin and will just be cutting/shredding the whole thing up.
For seasoning, I'm thinking a rub with some salt, pepper, cumin, chipotle and garlic (it's an enhanced turkey, so not planning to brine).
For the rest, figuring some onions, red & green bell peppers, black beans and corn, maybe throw in a little adobo sauce. Since some (most) of our scouts are spice-averse, I'm planning to keep it pretty mild.
I've made tons (gallons?) of turkey soup, turkey pot pie, and even turkey gumbo once, but never chili, so these are uncharted waters. I'm thawing the turkey now and going to cook next weekend (it should thaw by then) and planning to smoke it at a medium heat (275-300) since I don't care about the skin and will just be cutting/shredding the whole thing up.
For seasoning, I'm thinking a rub with some salt, pepper, cumin, chipotle and garlic (it's an enhanced turkey, so not planning to brine).
For the rest, figuring some onions, red & green bell peppers, black beans and corn, maybe throw in a little adobo sauce. Since some (most) of our scouts are spice-averse, I'm planning to keep it pretty mild.