Savor the vibrant flavors of our Creole Dirty Bird Chili Hash—a delectable blend of JENNIE-O® Extra Lean Ground Turkey, HORMEL® Turkey Chili No Beans, and a medley of Creole-inspired spices. With the bold kick of grilled onions and pickled jalapeños, this dish delivers a robust and savory experience. Paired with crispy hash browns topped with deli cheddar cheese, it’s a flavorful celebration suitable for any occasion, bringing a touch of Creole richness to your dining experience.
Ingredients
| Chili | |
|---|---|
| 2 | tablespoons oil |
| 1 | (16-ounce) package JENNIE-O® Extra Lean Ground Turkey |
| 1 | (15-ounce) can HORMEL® Turkey Chili No Beans |
| 1 | green bell pepper, chopped |
| 1 | onion, chopped |
| 2 | celery stalks, chopped |
| 2 | cloves garlic, chopped |
| 2 | tablespoons creole seasoning |
| 2 | tablespoons tomato paste |
| ¼ | cup water |
| 1 | cup grilled onions |
| ½ | pint pickled jalapenos |
| Hash Browns | |
|---|---|
| 4 | russet potatoes, peeled, grated, squeezed of excess water |
| ⅓ | cup oil |
| ⅓ | cup unsalted butter |
| 1 | teaspoon salt |
| 1 | teaspoon black pepper |
| 6 | slices deli cheddar cheese |
Directions
For the Chili
In medium saucepan over medium heat, heat 2 tablespoons oil. Add turkey; cook, breaking up with spoon, 6 to 8 minutes, or until cooked through. Add chili, bell pepper, onion, celery, garlic, creole seasoning, tomato paste and water. Bring to boil, simmer 15 minutes.
For the Hash Browns
In large heavy bottom skillet over medium-high heat, heat 1/3 cup oil and butter. Add potatoes and press down with spatula. Season with salt and pepper. Cook 5 to 7 minutes, or until browned. Flip and cook other side 5 to 7 minutes or until browned. Remove from heat. Top hash browns with cheese and cover skillet to melt.
Divide hash browns into six wedges. Serve chili on top, garnished with grilled onions and jalapenos.