Guy Fieri's Family Food Recipes

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Playing Guy Fieri Shares Family Food Recipes



Turkey Chili With Cannellini Beans


  • 8 hatch chiles, free roasted
  • 1/4 bunch cilantro, chopped
  • 1/4 extra virgin olive oil
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 3 pounds ground turkey
  • 1/4 cup all-purpose flour
  • 1/4 cup chili powder
  • 3 tablespoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper
  • 4 cups Chicken Stock
  • Two 15 ounce cans cannellini beans, with liquid


  1. In a blender or food processor, puree the Hatch chiles and cilantro until smooth. Set aside.
  2. In a large Dutch oven over medium high heat, combine the olive oil, onion, garlic, and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
  3. Add the flour, chili powder, cumin, black pepper, and cayenne and saute until fragrant, about 2 minutes. Deglaze the pan by adding the chicken stock and scraping up the browned bits from the botoom of the pan. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
  4. Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover, and keep warm until serving.



Broccoli Slaw With Roasted Cashews and Cranberries


Yogurt Honey Dijon Dressing

  • 3/4 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • Juice and grated zest of 1 lemon
  • 1 tablespoon finely sliced chives
  • 2 teaspoon kosher salt
  • 4 or 5 turns freshly ground black pepper

Broccoli Slaw

  • 2 broccoli heads
  • 2 medium carrots, julienned
  • 1/4 red cabbage head, finely sliced
  • 1/2 medium onion, thinly sliced
  • 1 teaspoon kosher salt
  • 5 or 6 turns freshly ground pepper
  • 1/2 cup coarsely chopped roasted cashews
  • 1/2 cup dried cranberries


  1. To make the dressing, combine all the ingredients ina medium bowl and whisk to well blend. Cover and set aside
  2. To make the slaw, remove the broccoli stems from the heads. Coarsely chop the heads into bite-size pieces. Peel the stems and cut them into thin matchsticks. Tansfer the broccoli to a large bowl
  3. Add the carrots, cabbage, onion, salt, pepper, and enough dressing to coa the vegetables ( you’ll likely use it all). Toss to combine well. Cover the bowl and refrigerate for 15 to 20 minutes to let the vegetables soften.
  4. Top with cashews and dried cranberries and serve

Recipes courtesy of Guy Fieri