Coney Island Hot Dog Chili made with Ground Turkey

[Antilope]

Coney Island Hot Dog Chili made with Ground Turkey

Ingredients

1 lb ground turkey
1 Tbs cooking oil
1 tsp minced garlic
4 hot dogs
12 to 18 oz water
6 oz tomato paste
1 Tbs beef base or 1 beef beef bouillon cube
1 Tbs prepared yellow mustard
3 Tbs mild chili powder
1 1/2 tsp medium hot chili powder
1 tsp ground cumin
1 tsp onion powder
1 Tbs butter
seasoning salt and pepper to taste


Instructions

Saute the ground turkey with cooking oil in a skillet until itʹs no longer pink
and sligthly browned. Add minced garlic and saute for a couple of minutes.

To a food processor bowl, add hot dogs, 12 oz water, tomato paste,
beef base or bouillon cube, mustard, mild chili powder, medium hot chili powder,
ground cumin, and onion powder. Process until hot dogs in mixture
are ground into a paste.

Add ground hot dog mixture to browned turkey in skillet.
Simmer covered on low heat for 20-minutes. Add a little more water
as needed if mixture gets too thick.

Season to taste with seasoning salt and ground black pepper.
Stir in butter.

Serve over hot dogs in buns topped with a some chopped onion.

Makes 2 1/2 cups of chili.

[brigid]

Terrific recipe, Antilope! Thanks! I will keep this one close by!

[leonaR]

I know this recipe, I already made a dish like this when my boyfriend celebrate his birthday.
Thank you for posting this but did you know now the latest news about ground turkey? They said that within the last few months, an outbreak of salmonella diseases has sickened seventy seven people and wiped out one. Conventional antibiotics haven't been very successful in treating this infection. The authorities have yet to pin down a cause of this episode, though ground turkey is possibly the culprit. Source for this article: 6 month salmonella outbreak still leaving FDA mystified

[CM]

The reason that conventional antibiotics aren't always so effective on certain strains of salmonella is due to the practice of feeding antibiotics to healthy turkeys and chickens so that they can be farmed in close quarters and will gain weight more rapidly to be marketable sooner. Salmonella that develops under these conditions can be more resistant to antibiotics. When turkeys and chickens infected with salmonella are fed antibiotics (it's often in their drinking water or feed), only antibiotic-resistant strains survive and evolve.

When people consume tainted turkey that has the Heidelberg strain of Salmonella, it is less likely to be treatable with antibiotics. According to the CDC, "The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics; this antibiotic resistance may increase the risk of hospitalization or possible treatment failure in infected individuals."

This is a good case for giving preference to organically farmed livestock, or at the least antibiotic-free poultry.

To be safe, use a thermometer to cook ground turkey and chicken to 165°F in the center and disinfect cutting boards and utensils with a mixture of 1 tablespoon regular scent-free bleach to 1 gallon of water to be safe.