Ground turkey and cabbage tailgate chili with Chef Bobby

Chef Bobby Nahra stopped by The Nine to demonstrate how to make ground turkey and cabbage chili. To make you will need: 2 pounds of lean ground turkey,. 2 tablespoons ground cumin, 2 tablespoons of chili powder, 2 tablespoons of Tony Casheres creole seasoning or your favorite seasoning salt, 3 small jalapeños cut in half, 4 quarts of chopped cabbage (one large head of cabbage), 2 large Spanish onions large dice, 6 garlic cloves smashed, 1 6 ounce can of tomato paste, 1 28 ounce can of crushed tomato, 1 liter of water and 1/2 cup extra-virgin olive oil. Start with a 12 quart pot start by sautéing your onions with a couple tablespoons of olive oil. At the same time in a large skillet, medium heat with a couple tablespoons of olive oil start to sauté your turkey meat, carefully stirring and breaking it up. Once the onions start to become translucent, you’re going to add your six cloves of smashed garlic, and your cabbage keep on medium to prevent from burning keep stirring every 2 to 3 minutes once the cabbage starts to release the water you can cover it and open every 2 to 3 minutes to stir to keep the cabbage from sticking to the bottom. Once your cabbage starts to wilt, you can add all of your dry ingredients please make sure that you were stirring all your dry ingredients into your cabbage and onion, garlic blonde, so nothing sticks to the bottom of your pot. At this time you can add your crushed tomatoes and your turkey Again, consistently string to make sure everything is incorporated nicely. On a medium high heat bring this up to A and add 1 L of water.