Indian Summer Chili
Like most northerners, I grew up eating chili. Ground beef, kidney beans, tomato based sauce, onions, spices, and if my Dad is making it, black olives. Now I like chili and my Dad’s recipe is exceptional, but any meal that I have to eat with a spoon (with the exception of cereal) isn’t my first pick. I am a meat and potatoes gal, through and through. I will eat soup and stew and I love to make them, but I will always pick something else if there is a choice. That is kind of too bad for me because soup is cheap, easy, convenient, and usually good for you. I would be a lot thinner if I loved soup as much as say, my Dad or my sister. It also freezes well, a fact that is pretty important to me.
When I was expecting my first child, I was doing crazy research online to find freezable recipes that I could make ahead of time. I wanted dishes that went beyond lasagna and casseroles. I froze beef fajitas, stuffed chicken, cookies, quick breads, coffee cake, whole spiced chickens, and of course, spaghetti sauce and soups. I came across this recipe by Rachel Ray and the ingredients sounded a bit odd for chili, but I tested the recipe anyway. It was a hit. The flavor is wonderful and you can throw the whole thing together in (you guessed it) less than 30 minutes! My version has morphed into something specific for our family, so change what you like. For example, a friend of mine loathes beans so she never adds them to this recipe. I love the taste and nutritional benefits so I include them. And they are pretty too! Speaking of nutritional benefits, this chili is fantastically healthy. As my Mother would say, its good for what ales you. Give it a try and you won’t be disappointed. Of course, you may have to make a double batch if you want any to make it into your freezer.
I make this for company quite often. If I have the time, I make it several weeks ahead and then freeze the whole batch-just reheat and serve! Enjoy!
1 lb ground turkey ( I use 97 % lean)
2 T chili powder
2 T grill seasoning, any flavor, such as Montreal
1 T cumin
2 T Worcestershire sauce
hot sauce to taste
1 onion, diced
2 bell peppers, diced (I use 1 red and 1 green for the color)
1 bottle of beer
1 (14 oz) can tomato sauce
1/2 c bottled BBQ sauce-the smokier the better!
2 c frozen corn
1 can of black beans, rinsed and drained
Brown the turkey in just a bit of olive oil. Add the next 7 ingredients and cook over med heat until the veggies just start to soften. Add the beer and cook for another few minutes. Add the tomato sauce and the BBQ sauce and let the whole batch come to a bubble. Let simmer for 5 minutes or so for the flavors to meld. Add the corn and beans and bring back up to a simmer. Taste for salt and spiciness.