Tommy's Turkey Chili
This chili took 1st place at the 2015 Miraloma Park Holiday Party.
Serves 1
Ingredients:
- 2 packs ground turkey
- 1 onion, chopped
- 8 cloves garlic, chopped
- 1 shallot, chopped
- 1 jalapeño, chopped
- 1 large can crushed tomatoes
- 1 can tall red kidney beans, drained
- 1 can black beans, drained
- 1 can corn, drained
- 1 can beer - something nice and malty. I like arrogant bastard. Pour in half of it, drink the rest.
- 1 can chicken broth
- 1 tsp sugar
- 1 tbsp fennel seed - more to taste. I usually do more.
- 2 tbsp cumin (add more at end if necessary) - I usually do less cumin. Not my thing. Just base it on my mood.
- 3 tbsp chili powder (add more at end if necessary - which I always do!!)
- ¼ cup white vinegar
- Salt & Pepper to taste
- Frank’s Hot Sauce. I usually use half to a full 16 oz bottle. Start with half and add to taste.
- 2 glugs olive oil
Sides:
- Shredded cheese
- Tortilla chips
- Sour cream
- Frank’s hot sauce
- 1 bunch green onions
Instructions:
- Put a big pot on the stove on medium. Pour in the oil. When it’s hot, toss in the onions, garlic, jalapeno, and shallots and stir them around until soft.
- Toss in the ground meat. Salt and pepper the ground meat in the pot. Sautee the meat until it’s good and brown.
- Add the tomatoes, beans, corn, beer, broth, sugar, cumin, chili powder, fennel seed, vinegar, and Frank’s. Bring it to a simmer. Half cover the pot and leave it on low medium heat for 2-3 hours, stirring occasionally and always tasting.
- The liquid in the pot should reduce into a nice, thick stew. If necessary at the end, turn up the heat to reduce. Dip in a chip to see if the chili sticks to it. If it does, it’s ready to serve.