Tipsy Turkey Chili

Beer makes everything better so I dipped into Joe’s beer stash to create this flavorful turkey chili.  He didn’t complain and it also made for perfect weekend leftovers.  

To buy:

  • 1 can each of black beans, kidney beans, garbanzo beans, and cannellini beans, all drained 
  • 1/2 onion, diced
  • 3 pounds ground turkey
  • salt and pepper
  • 1 small jar jalapenos, drained
  • 1 tablespoon cumin 
  • 1 teaspoon cinnamon
  • 1 tablespoon oregano
  • 2 tablespoons chili powder
  • 2 to 3 tablespoons olive oil
  • 28 ounces crushed tomatoes 
  • 2 cups of celery chopped
  • 4 cloves garlic, pressed
  • 2 bottles of beer (I used a pale ale) 
  • 2 cups of beef stock
  • 2 tablespoons hot sauce
  • 3 tablespoons hot pepper jelly (or you could use honey or brown sugar for sweetness) 
optional toppings: 
  • guacamole 
  • slivered romaine lettuce
  • grated cheese
  • sliced avocado
  • tortilla chips
  • sour cream

Tipsy Turkey Chili : (serves 6)

  • heat a skillet over medium heat; add the turkey and brown about 10 minutes with the minced garlic
  • season with salt, pepper, oregano, chili powder, cumin, cinnamon and hot sauce
  • pour beer into a large sauce pot and add meat, onions, crushed tomatoes, jalapenos and beans
  • partially cover and simmer about 45 minutes, or until thickened, stirring in the pepper jelly at the end
  • taste and adjust spices 
  • serve with whatever garnishes you like!
again, raw meat just isn’t pretty
lots o beans
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