I like most foods, but I was never a huge fan of chili. I’ve never been a big fan of beans and I wasn’t into real spicy food either…that was until I married Andy. I learned quickly that the ways to my husband’s heart involved: soup and chili.
I found a write- in recipe in Southern Living a couple years ago. I’ve since changed a few things and this has become a fall and winter staple in our house. The dark beer (don’t use light) really gives this chili a wonderful rich flavor. This will feed us for 3 days, but I normally freeze part of it for a day I don’t feel like cooking.
Prep time: 20 minutes
Cook Time: 2 hours
Beer ‘N Bird Chili
2 pounds ground Turkey
4 garlic cloves, minced
1 onion, chopped
2 Tablespoons, Chili powder
2 teaspoons, Cumin
1/2-1 teaspoon, ground red pepper
1 teaspoon Paprika
2 small cans of Tomato Paste
1 bottle of Dark Beer (don’t use light)
1 can Beef Broth
3 small cans of Tomato Sauce
1 small can of Chopped Green Chiles, don’t drain
2 cans Pinto Beans, rinsed in a colander
1-1.5 Tablespoons of Worcestershire
Cook first 3 ingredients in a pot over medium heat for about 8 or more minutes, break apart meat. Add chili powder and next 3 ingredients, cook about 1 minute. Add cans of tomato paste, cook about 1 minute. Add all other ingredients, bring to a boil then reduce heat and simmer 2 hours, stir occasionally. Serve with Mrs. Bonnie’s Easy Cornbread.
Chili will look like this
You can freeze whatever you have left and serve over a baked potato, yum: