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Lone Star Turkey Chili with Sour Cream and Chives

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Looks yummy, doesn’t it?

When you’d rather get dinner on the table so you enjoy time with the family outside, this is your new go-to meal. Chili is not just a winter meal. It’s a versatile dish with many options for eating it: layered on top of a grilled hotdog, poured over bowtie pasta, inside an empanada or as the base of Frito pie.

I prefer a thick tomato based chili served as the base for a multitude of toppings. Lone Star Turkey Chili with Sour Cream and Chives is not a overly spiced chili, but if you want more heat you can add a couple smoked ancho peppers (that will crank up the heat!) to the pot or top a bowl of chili with fresh sliced jalapenos. Because people like their chili with different levels of heat, I keep it simple and provide options for toppings, like a “buffet o’ heat” ranging from bottled sriracha to sliced peppers. The sour cream cools of the heat and balances the acidic tomato flavor.

My recipe gets its name from using Texas Jet Lone Star Chili Seasoning, a packet of spices brought home by my boyfriend after a trip to Houston. However, you can make your own chili seasoning with this Taste of Home recipe, if you need it.

Saute the garlic and onions in a tablespoon of melted butter until soft before adding a pound of ground turkey. Over medium heat to medium-high heat, stir the meat with the garlic and onions continuously until it is cooked thoroughly, Because there is no grease to drain (healthier!), you can then add the canned ingredients, mix well, cover and allow to cook on a medium-low simmer until the chili reaches the consistency you prefer for serving (typically about 30 minutes).

Remember to provide options for toppings for your chili fans. I grow fresh herbs in container pots so adding fresh chive was as easy as chopping some and sprinkling them on top of added sour cream and cheddar cheese.

Chives are super simple to grow as long as you provide them partial sun, maintain moist soil, and give them drainage.

This dinner recipe will serve about 6-8 bowls of chili. If cooking for two people, like me, you will have a couple days of leftovers available to pack for lunches or freeze for later use. By preparing Lone Star Turkey Chili with Sour Cream and Chives for dinner tonight, you’ll free yourself from worrying about future meals because you’ll have extra servings on-the-ready when you’re ready to heat and eat. Free up yourself from the confines of the kitchen this summer by making a big batch of this yummy, stovetop chili to feed your family for days!

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6-8 bowls

Lone Star Turkey Chili with Sour Cream and Chives

Chili is a hearty, make-ahead meal that helps keep dinnertime chaos-free for you and your family.

20 minPrep Time

30 minCook Time

50 minTotal Time

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Ingredients

  • 2 cloves chopped garlic
  • 1 chopped white or yellow onion
  • 1 T butter
  • 1 pound ground turkey
  • 1.5 oz (half a package) Texas Jet Lone Star Chili Seasoning
  • 1 can tomato paste
  • 1 can chili-ready canned beans (or pinto beans) undrained
  • 1 can chili-ready diced canned tomatoes undrained
  • 1 cup water (optional, if you think the chili is too thick)

Instructions

  1. In a large pot, melt butter and then add onions and garlic over medium heat. Stir continuously until garlic and onions are softened. Add in ground turkey and continue stirring until cooked thoroughly. Add the remaining ingredients and mix thoroughly. Cover the pot, reduce the heat to low, and allow the chili to simmer at least 30 minutes. Serve in bowls garnished with sour cream, cheddar cheese and chives.

Notes

Crank up the heat by adding a pinch of red pepper flake or sriracha while the chile is simmering.

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Nutrition

Calories

177 cal

Fat

12 g

Carbs

18 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Smoked Jalapeno Poppers with Gorgonzola and Buffalo Sauce

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Nothing says Super Bowl Sunday like stuffed jalapeño poppers and this recipe is a game day winner.

Nearly everyone serves stuffed jalapeños at their tailgate parties but what separates my recipe from theirs comes down to one added ingredient. Hickory smoke. These spicy bites will still satisfy game day guests even if you can’t smoke them on a Traeger because of the added gorgonzola and buffalo sauce flavor. And everything tastes better wrapped in bacon!

Watch the droolers gather around the kitchen when you bring in a platter of perfectly smoked poppers. The heat of the jalapeño, not the hottest on the Scoville Chile Heat Rating Guide for peppers, still brings noticeable mild to medium heat. If you’re serving beer, I strongly recommend you try a few of my more recent favorites Old King Krolsh (purchase a growler at Bricktown Brewery) or Boulevard Brewing Company’s Tank 7 Farmhouse Ale. They’re considered approachable beers by most craft brew drinkers and pair well with this appetizer.

If you leave the pepper’s membrane or seeds inside you’re guaranteed to light your mouth up with much more heat. Remove the insides with a metal spoon prior to stuffing them.

After mixing the cheese ingredients, you can begin stuffing each pepper with the filling.

The key to preparing this appetizer before game kick off time is to make sure you’ve prepped and preheated your smoker. We used Pit Boss’ BBQ Hardwood Pellets in Competition Blend pellets inside our Traeger the day we smoked these beauties.

Beginning at one end of the pepper, tightly wrapped the entire pepper in a slice of center cut bacon. You don’t need a toothpick to secure it.

While this recipe is meant to serve two people using three large halved jalapeño peppers you can certainly multiply it if creating more poppers for guests. I chose to include a small amount of store bought buffalo sauce into the mixture. If you wanted to crank up the heat even more, you could simply drizzle it on top making for a more colorful presentation too.

Should your team fall to the opponent during the game, you’ll still feel like a winner knowing that you served a delicious appetizer that everyone loved. Now, go fire up the smoker!

Ingredients

  • 3 large jalapenos
  • 1/3 of a 8oz cube of cream cheese, softened
  • 2 T. gorgonzola cheese
  • 1 T. buffalo sauce
  • 6 sliced center cut bacon

Instructions

  1. Turn on the smoker according to directions to 350 degrees. (If you're not using a Traeger, prep your smoker according to directions.)
  2. Half each jalapeno with a knife.
  3. Hollow out each jalapeno halve using a metal spoon to rid of all membrane and seeds.
  4. Using a fork, mix the filling ingredients in a small bowl.
  5. Fill each jalapeno halve with cheese filling.
  6. Gently wrap each jalapeno halve with one strip of bacon. Tuck the ends under the pepper and place end side down on the grill.
  7. Smoke the jalapeno poppers with the lid closed for 15 minutes.
  8. Remove and let rest a couple minutes before serving.
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