Indian Summer Turkey Chili

1. 1

   Heat a pot over medium to medium-high heat.

2. 2

   Add the EVOO and the ground turkey.

3. 3

   Season the meat with the chili powder, grill seasoning, cumin, Worcestershire, and hot sauce.

4. 4

   Break up the meat with the back of a wooden spoon into small crumbles.

5. 5

   Chop the onion, reserving one quarter of it for topping the chili.

6. 6

   (Chop the reserved onion extrafine.)

7. 7

   Brown the meat for 5 minutes, then add the onion and bell peppers and cook 10 minutes more.

8. 8

   Add the beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.

9. 9

   Add the tamoto sauce or puree, barbecue sauce, and corn and bring the chili to a bubble.

10. 10

    Let the chili simmer for 10 minutes.

11. 11

    Adjust the seasonings and heat level to your taste.

12. 12

    Remove from the heat and serve with chopped raw onion and your choice of toppers.

13. 13

    To make a double batch, heat two pots and make one batch in each pot, rather than using one massive pot that is hard to control.

* Per serving · 4 servings · Values may vary.