Saturday, December 11, 2010

BBQ Turkey Chili

This is great chili for a chilly night. It's a little bit healthier with the ground turkey. It has great spice and smoky-ness from the addition of barbecue sauce.

4 Tbsps olive oil
2 packages of ground turkey
4-6 Tbsps chili powder
2 Tbsps grill seasoning
2 Tbsps cumin
1 tsp crushed red pepper
3 Tbsps Worcestershire sauce
4 Tbsps hot sauce
1 large onion, chopped
2 bell peppers, chopped
1 bottle beer (I like to use Yuengling or Sam Adams)
1 (28-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 (15-ounce) can red chili beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
3/4 cup smoky barbecue sauce
1 cup frozen corn kernels, thawed
Optional toppings: shredded cheese, chopped red onion, scallions, sour cream, jalapenos, salsa, fresh cilantro

Heat the olive oil in a large pot over medium to medium-high heat. Add the turkey and season it with the chili powder, grill seasoning, cumin, crushed red pepper, Worcestershire and hot sauce. Break up the meat with a wooden spoon into small crumbles.

While the turkey is cooking, chop the onion and bell pepper. Once the turkey is cooked and no longer pink (takes about 10 minutes) add the onion and pepper. Cook for 10 minutes more. Add the beer, deglazing the pan and scraping up the drippings and cook off the alcohol. Add the tomato sauce, diced tomatoes, beans, barbecue sauce and corn. Bring the chili to a bubble and let simmer for 20 minutes.

Taste for seasonings. Add more hot sauce if it needs more heat. Ladle into bowls and add your choice of toppings. Serves 6, at least.

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