Wednesday, October 16, 2013

Turkey porter chili.

I have been making a version of my mom's chili recipe for years. She wrote it down for me on a scrap of paper while I was in law school - a crumpled page that I still have floating around in my spice cupboard. I have this recipe memorized by now, but I like to switch things up by updating the ingredients once in awhile. This particular version has a special ingredient and makes a bigger batch of chili - it fed my husband and I for two dinners, and left me with enough for three lunches during the week.


Turkey Porter Chili
3/4 pound lean ground turkey
1 yellow onion, chopped
1 can diced tomatoes with garlic
1 can diced tomatoes with onion
1 can light red kidney beans
1 can chili beans in medium sauce
2 cans tomato sauce 
1 dark {porter} beer
2 bay leaves
Chili powder, to taste
Red pepper, to taste

How to: Chop and saute the onion and ground turkey in 1 tablespoon olive oil until browned. Chop the meat up into small pieces while it cooks. Add the tomato sauce, diced tomatoes, beans, and bay leaves. Stir everything up and add chili powder and red pepper to taste. I tend to use generous amounts of both and add the spices again while the chili is cooking.

Also, make sure not to forget the special ingredient: one Vanilla Porter beer from Breckenridge Brewery. I really like the flavor that a dark beer with a bit of sweetness adds to the chili! 

After pouring in the beer, turn the heat up and let the chili come to a boil. Stir a few times, put a lid on and cook on low for 1.5 - 2 hours. I prefer the longer cooking time because it brings the flavors together well. Stir a few times every hour and add more spices to taste if needed!

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