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Regular price: $18.00
Sale Price: $15.30
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Regular price: $18.00
Sale Price: $15.30
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Regular price: $20.00
Sale Price: $17.00
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This hearty meal is perfect for the change of season, it is my sister Shelly who has made us the dish for years; always serving it at her Halloween open house, or during a sunday football game. - Jayme
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ingredients
2 lbs ground turkey breast
2 12 oz. cans of beer
5 tablespoons extra virgin olive oil
2 1/2 cups chicken stock
3 large onions, finely chopped
1 28 oz. can crushed tomatoes
1 jalapeño chile, seeded and chopped
2 sweet red peppers, seeded and cubed
8-10 garlic cloves, finely chopped
1 sweet yellow pepper, seeded and cubed
4 teaspoons ground oregano
1 can kidney beans, approx. 16 oz. can
3 tablespoons ground cumin
1 can black beans, approx. 16 oz. can
2 teaspoons ground coriander
1 square unsweetened chocolate, grated
1 teaspoon cinnamon Salt to taste
1/2 cup chili powder
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Brown turkey meat in a skillet until fully cooked, set aside. In a large pot, heat 3 tsp olive oil over medium heat. Add onions and sauté until soft, add jalapeño chile and sauté another minute, then add garlic, oregano, cumin, coriander cinnamon and chili powder, stir until combined. Add the beer, chicken stock, and tomatoes and bring to a low simmer. Simmer partially covered for 1 hour stirring occasionally. Meanwhile, heat the remaining olive oil on medium heat in a medium skillet. Add the red and yellow peppers and sauté until slightly cooked (about 3-5 minutes), set aside. Add the beans to the chili mixture and continue simmering for 30 more minutes, uncovered- sauce should be slightly thickened. Add the turkey, peppers, grated chocolate and salt, stir until the chocolate is melted. Taste for seasoning. Serve in a large ceramic bowls, garnish with sour cream, salsa, shredded sharp Cheddar cheese, and chopped green onions.
Serves 10-12 people.
Pairs with Pietra Santa Sangiovese
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