Roasty-Toasty Turkey Chili

It's been a long time since I have blogged, and truth be told, I am actually getting annoyed with the masses of people who deem what they have to say interesting enough to warrant a blog. However, I am also a narcissist, so here goes...

I just submitted this turkey chili in a contest, which I entered about 4 hours too late. I figure it could be put to some use, since it was already written. It basically contains all of the elements that I enjoy in chili (and I know that others will disagree). I like a deep, rich slow-cooked flavor, with multiple textures, some crunch, fresh green onion at the end, and lots of toppings. I am by no means a chili expert, but my Texan husband likes this one. Also, I actually prefer this with turkey instead of beef, and it is not for health reasons. Somehow the turkey and beer marry better than beef and beer. Go figure.

Servings:4-6

Yield: 1 ½ -2 cups per serving

Prep Time: 15 minutes

Cook Time: 1-1 ½ hours

Ingredients:

2 T olive oil

2 T chili powder, divided

½ tsp dried oregano

1 tsp cinnamon

1 tsp garlic powder

1 tsp onion powder

1 medium onion, finely diced

2 garlic cloves, finely minced

1 jalapeno, finely diced (can remove seeds if desired)

1 chili from a can of chipotle in adobo sauce, minced

1 ¼ lb package of 93% lean ground turkey

1 tsp kosher salt

½ tsp pepper

2 cans of diced fire roasted tomatoes

1 can of pinto beans, drained and rinsed

1 can of red kidney beans, drained and rinsed

12 oz. light beer

2 tsp unsweetened cocoa powder

1 cup frozen corn kernels

hot sauce (optional)

3 spring onions (scallions), finely sliced

sour cream and cheddar cheese to garnish (optional)

Directions:

In a large stockpot or Dutch oven, add the olive oil and next 5 ingredients. Over medium-low heat, toast the spices for 1-2 minutes, taking care not to burn them. Add the diced onion, jalapeno, minced garlic, and chipotle. When the onions have softened, add the ground turkey, breaking it up with a wooden spoon. Season the mixture with salt and pepper. Brown the turkey over medium heat until it is just cooked through.

Add the roasted tomatoes, the beer, and the beans. Bring to a simmer and add the cocoa powder, stirring to combine. Let the chili simmer over medium-low heat for 45 minutes, stirring occasionally. Add the corn and let it cook through for 10

minutes more. Taste the chili for desired spice level and salt/pepper, seasoning to taste. Add your favorite hot sauce, if more heat is desired.

Divide the sliced spring onions, adding half to the chili and reserving half for garnishing later. Continue over low heat for another 5-10 minutes. Serve hot with shredded cheddar cheese, sour cream, and a sprinkling of spring onions.