Hearty Turkey Chili

I love a hearty chili in the winter.  I do not, however, enjoy the taste/aroma of cumin, which is an ingredient found in most chili so I have come up with my own recipe.  I also tried to make it a little bit healthier than the standard chili by using ground turkey and chicken sausage.

Here’s what you’ll need.  Just about everything.

1 tablespoon olive oil

1lb ground turkey

2 links hot chicken sausage, casings removed

2 cans cannellini beans

1 can diced tomatoes with juice

½ can tomato paste

1 yellow onion, chopped

2 teaspoons garlic, minced

2 stalks celery, chopped

1 red bell pepper, seeded and chopped

1 jalapeno pepper, finely chopped

2 cubes/packets beef bouillon

1 cup beer

1 ½ teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce

1 tablespoon chili powder

1 ½ teaspoons dried oregano

½ teaspoon dried basil

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon white sugar

2 cups chicken broth diluted with 2 cups water

½ cup sour cream

½ cup shredded sharp cheddar cheese

This recipe is especially healthy because you also get a workout chopping vegetables.

Chop the celery and put it in a bowl large enough for all of the chopped vegetables.

Then chop the bell pepper.

And then chop the onion.

Fight back the tears.

And then chop the jalapeno, seeds, ribs and all.  This chili is not for sissies.

This photo is slightly blurry because I was still crying from chopping the onion.

Like I said, this chili is not for sissies.

Finally, chop the garlic.

Behold that bowl of healthiness.

Then prepare your ingredients for battle.

I recommend pre-measuring all of your herbs and spices to make the dumping into the pot process go a little smoother.  I would also go ahead and open all of your canned goods and beer.

Speaking of beer…

I don’t drink beer so I made a special trip to Whole Foods nearby where they sell beer by the bottle instead of by the 6-24 pack.  I went and picked out Sam Adams’ Octoberfest and headed to the register.  The young guy at the register asked me if that was all.  I said yes.  He then kind of smirked at me and asked if I wanted him to open my beer for me.  I said no.  He didn’t know what to make of me.   I don’t either.

As it was time for me to prepare the beer to be poured into the pot, I realized that I don’t own a bottle opener.  I have an electric wine opener, but nothing to open this pesky bottle of beer.  I looked to see if my can opener had the grooves in it like some of them do to open a bottle.  Nope.  I searched all around my utensil drawer for something that might work.  Nothing.  I dug around in my tool box and tried using a screwdriver.  Not happening.  I was about to give up hope when I remembered I had a paint can opener from the last time I bought paint at Home Depot.  Wouldn’t you know that the other end of the paint can opener is a bottle opener?  I’m a little late to the party on this realization, but at least I was able to open that darn bottle of beer.

Ok, back to business.  Unpack the meat.  This means you must remove the raw chicken sausage from the casing.  I promise, it will be worth it in the end.

Heat up the olive oil and then throw the ground turkey and the chicken sausage into a large stock pot to brown it up real good.

Here’s what it will look like.  Yum!

Not.

I promise it gets better from here.

Throw in the beans…

The diced tomatoes…

The tomato paste…

All of those glorious vegetables that you chopped for hours…

The seasonings…

The tabasco sauce…

The Worcestershire sauce…

The be-ah….

Some of the chicken broth and water…

And by now your pot should be very full.

Put the lid on and let her go for 2-3 hours on medium-low heat, stirring occasionally and adding chicken broth and or water.

When it’s done, it should look like this.

Yum!

Serve it up with a nice, healthy dollop of sour cream and a sprinkling of cheese.

Y’all eat up,

Sugarlump

Here’s a more compact version without all of my helpful commentary:

Hearty Turkey Chili

Serves 6

1 tablespoon olive oil

1lb ground turkey

2 links hot chicken sausage, casings removed

2 cans cannellini beans

1 can diced tomatoes with juice

½ can tomato paste

1 yellow onion, chopped

2 teaspoons garlic, minced

2 stalks celery, chopped

1 red bell pepper, seeded and chopped

1 jalapeno pepper, finely chopped

2 cubes/packets beef bouillon

1 cup beer

1 ½ teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce

1 tablespoon chili powder

1 ½ teaspoons dried oregano

½ teaspoon dried basil

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon white sugar

2 cups chicken broth diluted with 2 cups water

½ cup sour cream

½ cup shredded sharp cheddar cheese

Chop and pre-measure all ingredients.

Heat olive oil in a large pot over medium-high heat.  Once oil is hot, break up ground turkey and chicken sausage in pot and cook until browned.

Add rest of ingredients to pot and stir.  Cover and simmer over medium-low heat for 2-3 hours, adding 1 cup of chicken broth mixture and stirring every 20-30 minutes.

Remove from heat and serve with a dollop of sour cream and shredded sharp cheddar cheese.

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