Rock Your Socks Off Turkey Chili
Posted on 15 July 2008 by joy
No matter how big of a pot of Turkey Chili I make, it never lasts. Never. Between neighbors with a nosey sense of smell, hungry coworkers and friends who like to live in my kitchen, I decided it might just be a good idea to keep a warm pot of this chili on my stove at all times.
This Turkey Chili recipe if full of meat, beans, roasted corn and red peppers. It’s flavored with beer, barbecue sauce and hot sauce. And it’s season, not by the teaspoon or tablespoonful, but by the handful. It’s easy to throw together, even on a warm summer day, and it great for the whole family.
Serve with hearty corn chips or warm Cheddar Cheese and Roasted Corn Cornbread.
Rock Your Socks Off Turkey Chili
adapted from Rachel Ray
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
2 (15-ounce) cans black beans
2 (15-ounce) cans kidney beans
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. Add worn and canned beans. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
Serve with cornbread (I used the cornbread mix from Trader Joe’s) add grated cheddar cheese and roasted corn for extra flavor.
Tags | dinner, easy dinner, family food, healthy dinner, recipe, summer dining
