As you may know we (in the Northeast) are continually being SLAMMED by snow every few days. Now I love a good snowstorm but this my friends is getting ridiculous. Seriously, getting on my nerves. So I decided the other day that I would make chili this weekend knowing it was going to be FREEZING.
For years I have been making an Indian Summer Chili courtesy of Rachael Ray, I know ironic I want a summer chili but really Chili is for anytime and I think she calls it that because it has turkey not meat.
I love it with cheese and a really good crusty bread.
3 Tablespoons extra virgin olive oil
2 1/2 lbs of ground turkey meat (2 packages)
4 Tablespoons dark chili powder
2 Tablespoons grill seasoning blend
1 Tablespoon cumin
2 Tablespoons worcestershire sauce
1-3 Tablespoons hot sauce (how you like it)
1/2 Large onion
2 large peppers, any color combination, chopped
1/2 bottle beer (alcohol cooks out)
14 ounce can of tomato sauce
1/2 cup smokey barbeque sauce (we have been using bone lickin' sauce - yum)
1 can of kidney beans (if you like)
Heat pot over medium to medium high heat. Add EVOO and the turkey meat. Season the meat with chili powder, grill season blend, cumin, Worcestershire sauce and hot sauce. Break up meat with a wooden spoon into small crumbles.
Chop the onion. Brown meat 5 minutes, then add onions and chopped bell peppers - cook 10 minutes more. Add beer and deglaze pan, scraping up the drippings and cooking off the alcohol Add tomato sauce and barbeque sauce and bring to bubble. If using beans add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. I let simmer longer, usually cooking early in the day and serve later on.
Also, a dark beer works nicely (I am not a beer person but it really gives it a nice flavor).