Mitch's Turkey Chili Recipe

Best Chili North of the Texas Border

Servings: 6–8

Ingredients

·       2 teaspoons vegetable oil

·       2 Large onions, chopped

·       7 garlic cloves, minced

·       3 pounds ground turkey

(not lean)

·       1 (14.5-ounce) can diced

tomatoes

·       1 (12-ounce) can dark beer

·       1 cup strong brewed coffee

·       2 (6-ounce) cans tomato paste

·       1 (14.5-ounce) can beef broth

·       1/8 cup packed brown sugar

·       1 Bottle Bennett's chili sauce

·       2 Tblsp Chili powder

·       1 tablespoon ground cumin

·       1 tablespoon unsweetened

cocoa powder

·       1 teaspoon dried oregano

·       1 teaspoon cayenne pepper

(adjust to taste)

·       1 teaspoon ground coriander

·       1 teaspoon salt

·       4 (15-ounce) cans red kidney

beans, drained and rinsed

·       2-3 Poblano peppers seeded,

1-2 jalapeno peppers seeded

use four peppers altogether

in any combination depending

how spicy you want it).

Directions

1. Heat the vegetable oil in a large stockpot or Dutch oven over medium heat.

2. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 minute.

3. Add the ground turkey and cook until it is fully browned, breaking it into small pieces with a spoon. Drain any excess liquid if needed.

4. Stir in the diced tomatoes, dark beer, brewed coffee, tomato paste, and beef broth. Mix well until the tomato paste is fully incorporated.

5. Add the brown sugar, chili sauce, cumin, cocoa powder, oregano, cayenne pepper, coriander, and salt. Stir until the seasonings are evenly distributed.

6. Add 2 cans of the kidney beans along with the chopped chili peppers. Stir well.

7. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally.

8. Stir in the remaining 2 cans of kidney beans and continue simmering, uncovered, for 30 minutes to allow the flavors to blend and the chili to thicken.

9. Taste and adjust the seasoning if needed. Serve hot with shredded cheese, sour cream, chopped green onions, or cornbread.

Cook Along With Mitch Tip

This chili tastes even better the next day! Store leftovers in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months. The coffee, cocoa powder, and dark beer work together to create a rich, deep flavor without making the chili taste like coffee or chocolate.