Ah, it's the week or so after Thanksgiving, and you have mounds of frozen turkey, and you're just about done with thyme and sage. What to do?
I generally go for Pulled BBQ Turkey in a crockpot (Directions: put turkey meat in crockpot, cover with BBQ sauce, heat), but this year I made Turkey Enchiladas with red chili.
A friend of mine brought back an assortment of chili peppers from New Mexico last year and I have been making the most DIVINE red chili ever. I think the biggest factor in awesome red chili sauce is using multiple kinds of chili pepper. If you don't have friends from New Mexico, you can still make a good chili using assorted powdered chills from the international section at your grocery store, or from your local Latino market. Go for Ancho, mild Molido, and some Chipotle to start.
Here is a recipe from The Rancho De Chimayo Cookbook (1991) with a few omissions (like worcestershire sauce? really?)
3/4 cup chili powder*
1 Tbsp minced onion
1 clove garlic, minced
3/4 tsp salt
1/4 tsp pepper
4 cups water (or broth)
2 Tbsp cornstarch dissolved in 2 Tbsp cold water.
Poultry: about 3-4 cups (or 1-1.5 lbs, or 2-3 large chicken breasts, etc.)
Optional: Grill or saute a small white onion then add it to the crockpot. YUM.
*For the chili powder, I use about 1/4cup each of a mild chili (ancho and molido do well), then 1 to 3 Tbsp chipotle (it's hot!), and paprika to make up the difference. Experiment with your own mixes! Also, if you have any green chile, it adds a depth of flavor, so add 1 tsp green chile powder, or 1-2 Tbsp of canned or fresh hatch chiles.
In a bowl, or an un-heated crock pot, whisk all the ingredients together except onion and garlic. (For CF, don't use garlic...it's plenty flavorful!) Throw in the garlic and onion, as well as your poultry, and let crock on high until the meat starts to become stringy.