Friday, September 10, 2010

One Hour Turkey Beer Chili

I have been getting into the craze as of late of making recipes for which I can substitute ground beef or chuck with turkey meat. My ticker is forty years old so I should probably consume less red meat than I am accustomed to. Such substitutions of poultry for a hearty beef meal are only possible when the other ingredients can adequately mask the protein enough to convince the eater that the dish is still tasty and agreeable. For instance, a standalone meat item such as turkey burgers or turkey sausage does not taste nearly as palatable as the real deal. Dishes for which the meat equally shares the stage with other vegetables, carbs, and spices will be prime candidates to use turkey instead of beef.

One successful turkey for beef exchange is the fall favorite of chili. This flavorful dish is so dominated by the other ingredients such as onions, beans, stewed tomatoes, chili seasoning, peppers, etc. As much as I love ground sirloin or other beef cuts in chili, turkey does a great job of stepping in. I have a classic turkey chili recipe I enjoy every fall that takes just about one hour from preparation to serving.

If this recipe is a keeper, consider doubling quantity so there will be extra to freeze for additional meals during the week or next month. The meal can be served a variety of ways whether over chili mac pasta or with torn tortilla strips accompanied with shredded cheddar and a spoonful of sour cream. The turkey chili also makes one heck of a tex-mex turkey chili lasagna when layered between tortillas and cheese.

One Hour Turkey Beer Chili

3 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno, diced
5 garlic cloves, chopped
1 tablespoon chili powder
1 pound ground turkey
1 cup chicken or turkey stock
½ cup water
1 bottle (12 ounce) beer
1 can (14.5 ounce) stewed tomatoes, undrained
1 can (14.5 ounce) tomato sauce
1 can kidney beans, drained
1 can black beans, drained
Salt and Pepper to Taste


1. In a large skillet or dutch oven, heat up olive oil over medium high heat.
2. Add onion, green pepper, jalapeno, garlic, and chili powder and sauté for about three minutes.
3. Add ground turkey and cook additional three to four minutes or until turkey is cooked through.
4. Add chicken stock, water, stewed tomatoes, tomato sauce, beans, and beer.
5. Bring to a boil, and then reduce to low simmer for about thirty minutes.

Tip: For the spicy food fanatics out there looking to increase the Scoville count, consider adding a diced Serrano, red chili, or splash of habanera sauce to the chili.

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