Photo: Indian Summer Turkey Chili Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
- 4 tablespoons dark chili powder, 2 palm fulls
- 2 tablespoons grill seasoning blend, any brand, 1 palm full
- 1 tablespoon cumin, 1/2 palm full
- 2 tablespoons Worcestershire sauce
- 1 to 3 tablespoons hot sauce, medium to extra-spicy
- 1 large onion, quartered
- 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
- 1/2 bottle beer (the alcohol cooks out), about 1 cup
- 1 (14-ounce) can tomato sauce
- 1/2 cup smoky barbecue sauce
- 2 cups corn kernels, optional
Directions
Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
SERVES: 8 (without the optional corn); Calories: 367; Total Fat: 19.5 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 18 grams; Sugar: 13 grams Fiber: 3 grams; Cholesterol: 103 milligrams; Sodium: 717 milligrams
TIDBIT:
To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
Dippers:
Choose from any or all of the following for dipping and scooping into your chili:
- Pretzel Rods
- Yellow, Red or Blue Corn Tortilla Chips, any flavor
- Black Bean Tortilla Chips
- Polenta Chips, Plain or Guacamole flavor
- Pita Chips, Plain or Spicy flavors
- Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
All of the above can be found on either snack aisle or natural foods snack section in your market.
Toppers:
Choose from any or all of the following for topping your chili:
- Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
- Sliced canned jalapenos, drained
- Salsas
- Sour cream
- Chopped raw onion
- Chopped green olives and pimentos
- Chopped cilantro leaves
- Diced tomatoes
Defrosted frozen corn or leftover corn on the cob, scraped from cob
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By taniasatcher_13...
Laurel, 60
on February 25, 2013
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When I first made this recipe for my family, I added a can of tomato paste and kidney beans along with the other ingredients. Let me tell you... they fell out of their seats. My husband said that it was the best chili he had tasted. I decided to make it again for some of my classmates when we had a party. I didn't let them know that I made it and all of them loved it. This is the chili to make. I have made it four times since the beginning.
By pattydorotha
Milford, MI
on January 29, 2013
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This is my all-time favorite chili recipe. I'd never made turkey chili before and since i've been trying to get my husband away from red meat, i thought i'd try it. I basically went by the recipe. The only thing I added was black and cannellini beans, diced tomatoes and an 8-ounce can of tomato sauce, i also used a whole bottle of beer instead of half. My husband loves it.
By porkchopsmommy
on January 24, 2013
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My husband wolfed this down but I thought it tasted exactly like sloppy joe filler. Way too sweet. I'm too lazy to add all this other junk the other reviewers suggested so maybe it could have been better. Not going to bother making it again. This is the second Rachel Ray recipe I've made that I didn't like. Won't try her again.
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