Spicy Turkey Chili with beans
Servings: 4 people
- 2 pounds ground turkey browned and drained
- 1 Tablespoon Olive Oil
- 2 shallots, chopped (can substitute 1 onion)
- 3 1/2 jalapenos, chopped you can remove seeds, but what's the point
- 6 cloves garlic minced
- 1 can black beans rinsed and drained
- 1 can ranch styled beans rinsed and drained
- 2 Tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 can Rotel, original optional
- 1/2 packet ranch dressing, dry mix
- 1 can beef broth
- 2-3 12 oz. cans beer you can substitute water
Brown your meat
Brown the ground meat, I use turkey but you can substitute ground beef. Drain meat and set aside. You can brown meat in dutch oven, clean it and then saute next step or use a separate pot. Your choice.
Saute those shallots and jalapenos
Pour a tablespoon of olive oil into dutch oven, saute shallots (or onions) and jalapenos until shallots are translucent, add garlic and stir. Saute for no more than 30 seconds to a minute being careful to not let garlic burn.
Time for seasonings
Toss in chili powder, cumin and paprika. I prefer to mix the three spices before I put them into the pot. Pour in one beer, ranch beans, black beans and rotel. Stir everything, add back the ground meat. Add in the can of beef broth and 1/2 a packet of ranch dressing mix.
Simmer and stir
Bring everything to a simmer, add your second can of beer, you must stir it every 30 minutes for 3 hours. Be careful to not let the chili over simmer and begin to stick to the bottom of the pot. You will probably need to add a third can of beer before you are all done. If you prefer water over beer that is fine also, just substitute 1 1/2 cups of water for each beer.
Prepare yourself for delicious chili
Substitutions 1 onion for the 2 shallots 1 1/2 cup water for each beer Rotel, sometimes I leave out the rotel, but if you love yourself some tomatoes in your chili they will also had a little spice.