Let's get one thing straight, I'm not a chili type of gal. It's too "beany" if you ask me. But a few years ago I stumbled across this Indian Summer Turkey Chili recipe and it's been true love ever since. A matter of fact, I love it so much that the two times a year I actually turn on a stove this is my go-to dish.
And I'm only kidding about that "two times a year" stuff, it's actually only once a year.
Chili is the perfect dish to make this time of the year.
This recipe is a Rachel Ray recipe from some cook book of hers. She only has like a bajillion of them, so I can't recall the EXACT one right now.
Over the years though I 've adapted my own version.
Indian Summer Turkey Recipe
2 tablespoons olive oil (twice around the pan)
1 package ground turkey
3 tablespoons chili powder
1 tablespoon grill seasoning (I usually just grab what ever McCormick one we have lying around. I'm not picky on it)
1 tablespoon ground cumin
2 tablespoons Worcestershire sauce
2 tablespoons hotsauce
1 large yellow onion
3/4 cup of beer
1/2 can tomato sauce
1 can chili beans
1/2 cup smoky barbecue sauce
1 can of corn, drained
Sour cream (I've actually replaced my sour cream with plain Greek Yogurt and lurrrvvve it!)
Heat a pot over medium-high heat. Add the olive oil and ground turkey. Season the meat with the chili powder, grill seasoning, cumin, Worcestershire, and hot sauce. Break up your meat with a wooden spoon. Chop the onion, reserving some of it to use as a topping later. Brown the meat for five minutes, then add the onion and cook for ten more minutes. Add the beer and allow the alcohol to cook off. Then add your tomato and bbq sauce, corn, and chili beans. Let the chili simmer for ten minutes. Remove from heat and serve with toppings.