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 (I do not add, my husband adds it to his plate only)
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.
Enjoy! It is a Rachael Ray Recipe, and it makes a boatload of chili!
I usually mix in some rice on my plate (to use less meat and get more SF) and serve w/ Heathers cornbread; or serve over mash potototes, or mix w/ rice and put in a sour dough bread bowl.
Leftovers are in abundance w/ the recipe, so we will use the chili and put it on french bread for some sloppy joes, over baked potatoes, mixed w/ some pasta, or in quesadilla w/ a little soy cheese. And it reheats really well, and freezes really well.
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Started EFI 6/13/2008: IBS-D
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Re: Turkey chili
