Below is the recipe for the best homemade Chili I have ever had! Created by my boyfriend’s brother (a Northerner believe it or not) - you can make this mild to hot depending on what you like.
Summer Turkey Chili
Serves 8 to 10, or halve the amounts of everything to make a smaller batch
- 1 tablespoon vegetable/canola oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large bell peppers, chopped (red, yellow, or orange)
- 4 tablespoons chili powder
- 2 tablespoons grill seasoning mix (e.g. McCormick Montreal Steak/Chicken Seasoning)
- 1 tablespoon ground cumin
- 1 tablespoon cocoa powder (chopped dark chocolate works too; add that at the very end)
- 2½ # 93% lean ground turkey (usually sold in 1¼ # packages)
- 2 tablespoons Worcestershire Sauce
- 1 to 3 tablespoons hot sauce (depending how hot you want it)
- 1 cup beer (anything works, something not too light or dark)
- 1 14oz. can tomato sauce
- ½ cup barbeque sauce
- 1 cup corn kernels (leftover grilled corn is the best but frozen will suffice)
- 1 15oz. can dark red kidney beans
Optional toppings: cilantro, scallions, tortilla chips, grated cheese, more hot sauce
Heat the oil in a large pot over medium heat until the oil runs around the bottom of the pan easily. Add the veggies (onion, peppers, and garlic) and a big pinch of salt, cover and cook for 4-5 minutes. Add the spices (chili powder, grill seasoning, cumin, and cocoa) and stir everything together. Cover and cook for another 3-5 minutes until the veggies are softened.
Increase the heat to medium-high and add the turkey, breaking it apart in the pan. Add the Worcestershire and hot sauces and cook until the meat is browned, breaking apart the turkey as needed, but you don’t want it crumbled to finely.
Add the beer to the pan and deglaze by scraping up any bits stuck to the bottom. After a minute, add the tomato and barbeque sauces. Once it starts bubbling, add the corn and beans (and chocolate if not using powder), reduce the heat to low and simmer for at least 15 minutes. Have a taste and see if it needs more salt or hot sauce. If it looks too thick add a little more beer or barbeque sauce, or if it’s too thin let it simmer a little while longer.
It can be served immediately or the chili is always very good if it’s made it advance and the flavors have a little more time to meld. Just reheat on the stove and adjust liquid levels if necessary.
Photo Credit: Womansday.com