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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 20 |
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This dish was created to use some garden peppers as well as clean out the pantry. My husband liked it better than my regular recipe. I hope you enjoy it, too! Ingredients:
1 lb ground turkey |
1 tbsp canola oil |
1 can or bottle of beer |
2 tbsp chili powder |
1 tsp ground cumin |
salt and pepper to taste |
1 medium onion, diced |
2 cups chopped peppers (sweet, hot, or mixed) |
1 16 oz can tomato sauce |
1 28 oz can crushed tomatoes |
1 28 oz can diced tomatoes |
1 15 oz can chili beans with hot sauce |
1 15 oz can kidney beans, drained |
1 15 oz can black beans, drained |
1 15 oz can pinto beans, drained |
sour cream, shredded cheddar cheese, and tortilla chips for garnish |
Directions:
1. In an 8 quart pot heat canola oil over medium high heat, tilting pan to allow oil to cover bottom of pan (you can add a little more if you need to.
2. Add turkey to pan and chop up with a wooden spoon. Add diced onion to pan. Stir often and until turkey is browned. Drain off any grease and return pan to stove.
3. Add chili powder and cumin to pan and stir to coat. Pour beer into pan and scrape bottom to deglaze.
4. Add peppers to pan, reduce heat to medium-low, cover, and cook 10 minutes to soften peppers.
5. Add tomatoes, tomato sauce, and beans. Rinse each can with an inch or so of water and add to pan. Simmer for an hour or longer to allow flavors to blend. Stir frequently and adjust seasoning adding salt and pepper to taste.
6. Remember, if you like it hot, use more hot peppers and fewer sweet. You can also toss in some ground cayenne pepper with the meat.
7. Garnish with your choice of toppings.
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