Indian Summer Chili

25 Jan

This is the best chili ever, and easy too.  Its based on this Rachael Ray recipe, but I’ve added beans, and I cook it a bit longer – I think it develops the flavors.  I used a combination of black and kidney beans in this batch.  Chickpeas might be good too. It is great for a crowd, but make a double batch – it goes quickly!

Indian Summer Turkey Chili

  • 1 lb ground turkey
  • 4 T dark chili powder
  • 2 T grill seasoning blend
  • 1 T cumin
  • 2 T Worcestershire sauce
  • 1 to 3 T hot sauce
  • 1 large onion, diced
  • 2 large bell peppers, chopped
  • 1/2 bottle beer, about 1 cup
  • 1 (14-ounce) can tomato sauce
  • 1/2 c barbecue sauce
  • 2 c corn kernels
  • 1 can kidney beans, drained and rinsed

Heat a pot over medium to medium high heat and brown the turkey. Drain the fat.

Add the chili powder, grill seasoning, cumin, Worcestershire, hot sauce, ¾ of the onion, (reserving the rest for topping the chili) and chopped bell peppers.  Cook 10-15 minutes until peppers and onions are softened.

Add beer and bring to a boil.  Stir in the tomato sauce and barbecue sauce.  Return to a boil, lower heat, and simmer 20-30 minutes.  Add corn and beans, simmer 15 minutes more until heated through.

Serve with chopped onion, cheese, sour cream, chopped cilantro, or your favorite chili topping!

One Response to “Indian Summer Chili”

  1. Becca January 27, 2010 at 10:08 am #

    I think I will make this over the weekend. It looks like a good “go to” recipe–I usually have most of these ingredients on hand.

    Saw your picture in the paper–looks like the classes are going well!

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