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Indian Summer Turkey Chili




Source of Recipe


Rachael RayShow


List of 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


Recipe



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