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Turkey Chili

Turkey Chili Picture

Everyone loves chili, but not the heaviness of traditional beef-based versions. This chili variation uses turkey, but it's just as satisfying and spicy-hearty as the dish made with beef In fact, it's better. Three "secret" ingredients create a superior bowl of red: molasses for just a hint of sweetness, mustard, and beer (which is, by the way, a great flavor-enhancing liquid to cook beans in). The ingredient list for this chili is rather long, but everything goes together quickly. The dish also freezes and reheats well; it's even better the next day. Serve the chili with bowls of chopped scallions, chopped fresh tomatoes, crushed tortilla chips, and one or two chopped fresh jalapenos mixed with two chopped red or yellow bell peppers

  1. In a large, heavy-bottomed pot, heat the oil over medium heat. Add the garlic and sauté until golden, about 4 minutes. Add the onions, celery, and peppers and cook until the vegetables are soft, about 5 minutes.
  2. Add the tomato paste, stir to combine, and cook 2 minutes. Add the chicken or chicken-turkey mixture and sauté, stirring to keep the meat from dumping, until cooked through, about 7 minutes. Stir in the mustard, basil, cumin, oregano, chili powder, bay leaves, wine, and cayenne. Add the molasses, beans, and tomatoes. Stir in 1 cup of the beer, reduce the heat, and simmer 1 hour, stirring occasionally.
  3. Season the chili to taste with the salt and pepper. Add the remaining beer if necessary to thin. Add the parsley, stir thoroughly, and cook 5 minutes. Remove the bay leaves and serve with the suggested garnishes.


Serves 10 to 12

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