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Thursday, November 18, 2010

Spicy, Hearty Chili with Ground Turkey

Our second installment for indoor recipes, perfect for cold weather.  Remember, if you've got a bunch of meat leftover from a recent barbecue, you can always use that instead of the ground turkey.  Adding smoked paprika to the recipe can also help you mimic a barbecue-ish flavor.


1 batch Rocket Fuel Chili Sauce
3 lbs. ground turkey
3 14 oz. cans small red beans, rinsed (or beans of your preference)
3 bell peppers, diced
1 onion, diced
A whole head of garlic cloves, sliced (seriously, it's awesome)
Olive oil
Lightly toasting dried chilis may help them blend more easily
12 oz. bottle of hoppy beer
1 tsp fennel seeds
1/4 tsp Salt
1 tsp Worcestershire sauce


1. Brown up the ground turkey, adding salt and fennel seeds to the meat.  Remove from heat, discard any fat/liquid, and set aside.

2. In a LARGE pot, set heat to medium, drizzle in olive oil, and add onions.

3. Once onions start to become translucent, add garlic, and allow to brown lightly.

4. Add bell peppers, stir for a minute or two.

5.  Add ground meat, beer, Worcestershire sauce, and Rocket Fuel Chili Sauce.  Put heat down for a low simmer, cover with lid, and open yourself up a beer.  Stir occasionallhy.

6. After 1.5 hours, add rinsed beans.  Cook covered for one hour.

7. Check chili for flavor and consistency, adding more salt/pepper/seasoning if needed.  If it's nice and thick, continue cooking another half hour with the cover on.  If it's liquidy, leave it uncovered for the remaining half hour.

Top chili with cheddar cheese and/or sour cream.  Enjoy over rice or with herbed garlic toast.  Goes great with American-style brown ales, which are darker, hoppier, and almost more stout-like than their English counterparts.

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