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.
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 princessprice23...
Orem, UT
on April 06, 2012
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This was SOOO yummy and I even just threw it all in the crock pot! Low for about 6 hours and it was so delicous!
By noob87
Boston, MA
on February 05, 2012
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As a pretty inexperienced cook, I have to thank Rachael Ray for how simple and easy this recipe was. I have to give it 4 stars, because I did make some major tweaks. First off, I skipped the cumin, Worcestershire, and "grill seasoning" (not even sure what that meant, and instead used a packet of chili seasoning mix. When I added the onion, I also threw in a clove of garlic (chopped. I skipped the bell peppers, used a full bottle of beer, and added a can of diced tomatoes, a can of kidney beans and a can of black beans. I took it easy on the BBQ sauce (about 1-2 tbsp, and used regular (not smoky. The end result was a rich, savory, hearty chili, not too spicy, with just a hint of a smoky flavor. I served it with chopped cilantro and scallions for garnish, plus some shredded cheddar. Delicious!
By 1chetta2
on January 15, 2012
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I made this last Super Bowl. After the first spoonful people immediately stated "This is some good chili". I opt to use Culinary Circle Carolina Mustard BBQ Sauce and I think that pushed it over the top.
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