Chili for Football

This was my first attempt at making chili. But since the Giants were in the playoffs, I had to make some to eat while watching the game. After posting on the “What’s for Dinner?” board and getting a bunch of results, I put a mish mosh of recipes together and adjusted them to my and more importantly, Marcelo’s tastes. I think it came out pretty darn good!

Turkey Chili

1 1/4 lbs. lean ground turkey
2 tbs. vegetable oil
1 small (or half a large) Vidalia onion diced
2 cubanelle peppers diced
2 stalks celery finely diced
4 cloves garlic minced
1-15 oz. can diced tomatoes
1-15 oz. can tomato sauce
1-5-8 oz. can tomato paste (depending on desired thickness)
1- 15 oz. can great northern beans, liquid drained
1- 15 oz. can kidney beans, liquid drained
1- 15 oz. can black beans, WITH liquid
1/2 cup light beer
1 cup beef broth
3/4 tsp. cayenne pepper (adjust to taste)
2 tbs. cumin
4 tbs. chili powder
1 tbs. paprika

  • Season ground turkey with salt and pepper and brown in a skillet.
  • Remove turkey when browned and set aside on a plate, cover with foil.
  • Heat canola oil in a large soup pot or dutch oven.
  • Add onion, peppers and celery and saute about 5 – 7 minutes or until slightly brown
  • Add garlic and stir for a minute or two until fragrant.
  • Add turkey back into the pot along with the cayenne, cumin, chili powder and paprika.
  • Stir to combine and cook for about 3 minutes.
  • Add the diced tomatoes, tomato paste, sauce, beer and broth.
  • Let simmer for about 1 hour.

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