ViPlus.BlogSpot.Com: Turkey Chili

My obsession with fall foods continues. Is there a more fall-ish food than chili? I doubt it. Its warm and cozy, great for tailgating or game watching or just an easy dinner. Added bonus? Freezes and reheats like a dream.

I love stuff in my chili…meat, veggies, beans, tomatoes…which I know is not for everyone. So, this is my hodge podge, kitchen sink turkey chili recipe. Omit that which you do not love, or add something you do. Be warned, this recipe makes enough chili for an ARMY. I would say 12 servings, at least. Feed a crowd, or enjoy the leftovers!

Turkey Chili

a BistroBess original

Olive oilSalt and pepper2 pounds lean ground turkey2 large onions, chopped2 bell peppers, chopped (I used yellow)3 cloves garlic, chopped2 chipotle peppers in adobo, chopped (use one if you like less spice)1 tablespoon chili powder2 teaspoons cumin1 teaspoon dried oregano1 12 oz bottle beer1 15 oz can crushed tomatoes2 cans mild Rotel (tomato and chili mixture)1-2 cups chicken broth2 15 oz cans kidney beans, rinsed and drained2 15 oz cans black beans, rinsed and drained1 cup frozen corn kernels (optional)4 tablespoons masa (corn flour) dissolved in cold water (optional)Sour cream, shredded cheddar, chips or cornbread for serving

Heat a few tablespoons of olive oil in a large dutch oven over medium high heat. Add the onions and peppers, cook for 3-5 minutes. Add garlic, cook another minute or so. Add chopped chipotle, chili powder, cumin, oregano, salt and pepper, cook for 2-3 minutes.

Push the veggie spice mixture the edges of the pot to make a well. Add the turkey. Making the well allows the turkey to make contact with the bottom of the pot and brown. Cook for about 5 minutes, until the turkey is about half way done, and then mix in with the veggies.

Add the beer, crushed tomatoes, Rotel and about a cup of chicken broth. Allow to come to a boil, then turn the heat down, cover and let simmer for 20-30 minutes, stirring occasionally, and adding more chicken broth if needed. The consistency is really a personal preference, depending on if you like a thick chili, or a slightly soupier version.

So, if you would like to add a bit of corn flavor goodness, and tighten up the liquid in the chili, stir in the masa/water mixture. This acts much like a cornstarch slurry in Asian cooking, helping to thicken. If you want to add the corn, do so now. Allow to simmer for about 10 more minutes.

Check the chili for seasonings, add salt and pepper if needed.

Serve the chili hot, with all the fixings!