00:00Hello, this is Chef John from Foodwishes.com with Turkish Turkey Chili Pasta.
00:09That's right, we're doing a spin on the viral TikTok Turkish pasta.
00:13And instead of the beef, we're going to do a beautiful turkey chili,
00:17which isn't just delicious, it's also very appropriate,
00:21since turkey gets its name from turkey.
00:23And later on in the video, I'll tell you which one came first.
00:27But for now, let's go ahead and get started.
00:29By adding one pound of ground turkey to a skillet set over high heat,
00:34in which we've drizzled a few tablespoons of olive oil.
00:37And what we'll do is cook that while breaking it up with a spatula,
00:40until we have it broken up into smaller pieces.
00:43But much more importantly, until those broken up pieces of turkey start to take on some nice brown color.
00:49And if you've seen the original video, which this is based on,
00:52the ground beef is pretty much cooked until it's crispy,
00:55which is not something we really want to do with the leaner turkey,
00:57which isn't a problem, since as I mentioned, we're going to turn this into a chili.
01:03But browned meat does taste better than unbrowned meat.
01:06So we definitely want to get at least this much color before we move on to the next step.
01:10And once our crumbled turkey is looking a little something like this,
01:14we will stop and add a diced onion,
01:16and we'll reduce our heat down a little bit to medium high,
01:19at which point we'll transfer in almost all the rest of the ingredients,
01:23including some salt,
01:24a fairly massive amount of butter,
01:27some paprika,
01:29some chili powder, of course,
01:32some freshly ground black pepper,
01:35some ground cumin,
01:37some dry oregano,
01:39some garlic powder,
01:40plus a whole bunch of onion powder.
01:43We'll also, of course, sneak in some cayenne.
01:46And then last but not least, some Turkish chili flakes.
01:49And I'm using Aleppo chili,
01:51which is Syrian,
01:52but I believe very close.
01:54And what we'll do is stir all that together,
01:56and we will keep cooking
01:58until that butter melts in,
02:00and our onions start to soften and sweeten,
02:02and turn translucent.
02:04And while that's happening,
02:05our meat is being crumbled even more,
02:07and it's hopefully browning up even further.
02:10And by the way,
02:11the reason for all the butter we added earlier
02:13is because in the original recipe,
02:15the dish is finished with a paprika butter
02:18that's spooned over the top.
02:20But since I'm doing this with a turkey chili,
02:22I figured we'd add the butter right in from the start
02:24to achieve the same flavor profile
02:27without having to do that extra step.
02:30But anyway,
02:30once we're thrilled with how everything's looking,
02:33we will turn this into a chili
02:34by adding some tomato paste,
02:37as well as about a cup of tomato sauce,
02:39or tomato puree,
02:41or crushed tomatoes,
02:42or pretty much any tomato product.
02:45And we'll also add a splash of water
02:46to whatever we use to transfer that in.
02:49And we'll add that to the pan as well.
02:51And then what we'll do is give all this a nice stir,
02:54and we'll reduce our heat to medium-low,
02:56or maybe somewhere between medium-low and medium.
02:59And we will simmer this stirring occasionally
03:01for probably about 20 minutes or so,
03:04or until our onions are nice and soft and sweet,
03:07and everything's looking and tasting exactly how we want,
03:10which of course we don't guess at.
03:12We actually taste and adjust.
03:14And if you need to toss in some more salt,
03:16go ahead.
03:17Right?
03:18That is just you cooking.
03:20Oh, and speaking of adjustments,
03:21if we think our chili's reducing too much,
03:24and maybe getting a little too thick,
03:26we can always stir in a splash of water,
03:28and then simply continue cooking until we're happy with it.
03:31So to summarize the final seasoning,
03:34as well as how thick or saucy this ends up being,
03:37is completely up to you.
03:38I mean, you are after all the boxcar willy
03:41of how to do this very simple turkey chili.
03:45And that's it.
03:45We'll simply turn that down to low if we're going to serve it soon.
03:49Or we can actually turn it off and heat it up later.
03:52But in any event, while that's cooking,
03:54we need to make the garlic yogurt sauce
03:57that's going to get spooned over the top,
03:59which could not be any easier,
04:01since all it is is a whole bunch of finely crushed garlic
04:04that we'll add to some plain Greek-style yogurt.
04:07And we'll also add a nice big splash of cold, fresh water.
04:11And then we'll take a whisk and give this a mix.
04:13And any time we're mixing something very thin
04:16into something very thick,
04:18there's going to be splashing.
04:19So start off slow.
04:21And yes, I was trying to move the bowl
04:23to hide that one splash, but it didn't work.
04:26But anyway, we'll give that a mix
04:28and adjust with more water if we need,
04:31since I don't think we want this too thick.
04:34And we do want it to be kind of saucy.
04:36And that's it.
04:37Once that's set, we can move on to the final component,
04:41which would be some kind of cooked open-shaped pasta,
04:44which in this case is going to be shells,
04:47which I happen to think is the perfect shape.
04:49But no matter which you use,
04:51make sure your water is generously salted.
04:54And we'll go ahead and cook that
04:55according to the package directions
04:57or to your personal preference for doneness.
05:00And yes, as you may have noticed,
05:03I've started to do some straight overhead shots.
05:05Since I've always wanted to know
05:07what my food would look like
05:09to Tom Cruise rappelling down from a ceiling
05:11in one of those Mission Impossible movies.
05:14But anyway, once our pasta is cooked,
05:16we will drain that well
05:17and then transfer some into a bowl for service.
05:20And we'll go ahead and top that
05:21with as much turkey chili as we want,
05:24which for me is going to be a lot.
05:26And that's it.
05:27Once our shells have been chili,
05:29we will spoon over that beautifully tangy,
05:31very garlicky sauce,
05:33which I think is really the key to this recipe,
05:37both the original and this version.
05:39And we'll finish up with a very generous pinch
05:41of freshly chopped herbs,
05:43which for me was Italian parsley and mint.
05:47And that's it.
05:48What I'm calling Turkish turkey chili pasta
05:50was ready to enjoy.
05:52Which, by the way, if you've used the shells,
05:54I highly recommend doing with a spoon.
05:56And that, my friends, really was amazing.
06:00And the original Turkish pasta dish
06:02was meant to be sort of a deconstructed dumpling dish
06:05called manti.
06:06And while I've had those many times
06:08and absolutely love them,
06:10this approach is so much easier.
06:12And to me, every bit is enjoyable.
06:15Oh, and in case you didn't know,
06:16the country turkey was named before the bird turkey.
06:20And apparently there was some kind of game hen from there
06:22that they sold in Europe called turkey cock.
06:24And when people came over here to see our native bird,
06:27they called it turkey
06:28because they thought it looked the same.
06:31So if you didn't know, now you know.
06:34And of course, if you want to add a can of beans to your chili,
06:37I think that would be totally fine.
06:39And you may end up with
06:40your new favorite version of pasta fizzou.
06:43But whether you add other things
06:45or make this as shown,
06:47I could not have loved how this came out anymore.
06:49And I really do hope you give it a try soon.
06:52So please follow the links below
06:54for the ingredient amounts,
06:57a printable written recipe,
06:58and much more info as usual.
07:00And as always,
07:03enjoy.
07:04enjoy.
07:05So
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