The Champagne of Turkey Chilis Recipe
Best GD turkey chili you'll ever make.
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Ingredients
- 1 pound ground turkey
- ½ pound turkey Italian sausage (uncased)
- 1 yellow onion, medium, chopped, plus more for garnish
- 1 poblano, large, seeded and chopped
- 3 cloves garlic
- 8 to 12 ounces button mushrooms, chopped
- 1 can Miller High Life
- 1 - 14 oz can fire-roasted tomatoes
- 2 - 14 oz cans tomato sauce
- 1 - 6 oz can tomato paste
- 3 Tbsp chipotle peppers adobo sauce/salsa *see note 2
- 1 - 14 oz can sweet corn, drained and rinsed
- 1 - 14 oz can black beans, drained and rinsed
- 2.5 Tbsp chili powder
- 1 tsp cumin
- ½ Tbsp dark brown sugar
- olive oil
- garlic salt, to taste
- black pepper, to taste
- cayenne, to tolerance
GARNISH, BISH!
- plain fritos or doritos
- sour cream
- cheddar
- raw yellow onion, chopped
- scallion, chopped
- jarred jalapeños
Instructions
- Place your chili stock pot and a large pan on stove over medium heat. Drizzle some olive oil in each and allow to heat up. We're ready to rock n' roll when the oil is thinned and shimmering.
- In your chili pot, brown the ground turkey and turkey Italian sausage with a pinch of garlic salt, pepper, and chili powder.
- In the other pan, sauté the onion and poblano until softened, 5-ish minutes. Add to it garlic and mushrooms with a fatty pinch of garlic salt and pepper and sauté until completely cooked down.
- Add your mushroom mixture to your turkey pot, mix, and pour in the Miller High Life. Feel free to crack one open for your own enjoyment. Pump up the heat, bring to a boil, and then lower to a rapid simmer. Simmer for 10-15 minutes or until beer is gone.(double simmering time if doubling the recipe)
- Next, add all other ingredients EXCEPT FOR garlic salt, pepper, and cayenne. Cook over medium heat until completely warmed through. Taste and now adjust with garlic salt, pepper, and cayenne; maybe even more brown sugar if you like it sweet, sweetie!
- Simmer on low for 45 minutes; the longer the better. Continue to stir, taste, and adjust as needed.
- Set up a buffet station for everyone to fix as they wish! You can ladle chili with the pot still on the stove over low heat, or move it to a hotplate. Put the garnishes in mix-and-match bowls and BOOM! Help yourselves!
- Weep.
Notes
JUST THE TIPS!
1.) Set up your 'mise en place.' This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it's time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) If you cannot find Chili Peppers in Adobo Sauce (Salsa), add whole chipotles in adobo (liquid, too!) to food processor and purée on high until smooth. Then just substitute evenly with it!
3.) If possible, try making this a day ahead. Chili is one of those foods that's better the next day. Then, day-of, all you have to do is warm that shit up and prepare the toppings.
SERVING OPTIONS! :
- If you wanna get realll slutty like I always want, serve it over mac n' cheese for a sinfully delicious chili-mac! You will not regret this decision.
- On a hot dog to make a chili dog, with same toppings for a sassy/gassy good time!
- Chili cheese nachos cause we love ourselves!
Tried this recipe?Let us know how it was!