Chorizo & Turkey Chili
This chili is a clever bit of have-it-both-ways cooking: lean ground turkey keeps it light, while a half-pound of smoky Mexican chorizo does the flavor heavy lifting, so you get all the rich, spiced, fatty depth of a chorizo chili with a fraction of the grease. The move that makes it work is breaking the chorizo down with a potato masher as it browns, so it melts into the turkey and seasons every bite rather than sitting in clumps. Diced tomatoes with green chiles and smoked paprika round out the smoke. It's a genuinely smart game-day chili — the kind that tastes indulgent while quietly being the lighter option on the table.
per serving
Top with cheese, scallion, and a dollop of sour cream; it's a natural for game day.
Use fresh (raw) Mexican chorizo, not the cured Spanish kind, for this method. Ground chicken subs for turkey. The chorizo brings salt and heat, so taste before adding more of either.