Smoked Turkey Leg Chili

This is a chili with a plan for your leftovers — or an excuse to buy a couple of smoked turkey legs just for the pot. The smoke is the whole story: a proper smoked turkey leg, simmered until the meat falls off the bone and shredded back into the chili, carries a deep, woodsy barbecue flavor that liquid smoke can only imitate. It's especially perfect the day after Thanksgiving, when a smoked leg from the fridge becomes a rich, smoky, satisfying bowl — but it's good enough to make on purpose any cool afternoon.

Cornbread and a sharp cheddar suit its smoke; a little hot sauce brightens it.

Leftover smoked turkey (or smoked chicken) from a holiday works in place of legs — just add smoked paprika to make up the smoke. Watch the salt; smoked meat brings plenty of its own.