Spicy Turkey Chili For Two

Photo: Ashley Lojko

Ingredients

1 1/2 cups Beef Stock

1/4 cup Beer (can be any kind, I find dark ones give a nice aroma)

2 tablespoons shredded cheddar (I use sharp, it makes the best flavor)

1/2 pound ground lean turkey (93/97%% fat free)

10 oz can Diced tomatoes (can also used stewed or crushed, but I like chunky tomatoes!<

10 oz can red kidney beans (optional, sometimes I just like meat chili)

2 oz tomato paste

1 small can chopped green chiles (usually 4- 8 oz)

1 small can whole kernel corn (optional)

1 small Vidalia Onion, chopped

1 teaspoon minced garlic

1 teaspoon oregano

1 tablespoon olive oil

2 1/2 tablespoons coarse ground black pepper

1 tablespoon chili powder

1 tsbp red pepper flakes

1 teaspoon paprika

1 teaspoon Chili paste (optional, depends on how spicy you want it!)

1/4 teaspoon cumin

Salt to taste (usually I put in at least 1 tsp)

Preparation

Brown Turkey in olive oil in large skillet pan. When turkey is mostly brown, add in chopped onion, red peppers, minced garlic, 1/2 tbsp black pepper and a pinch of salt. Stir together and simmer in skillet pan for 7-10 minutes on medium heat. Onions should start to become clear.

Heat beef stock in large pot. Add turkey, onion and pepper mixture when stock begins to boil. Stir and let simmer with no cover for 5 minutes.

Add diced tomatoes (with liquid in can), corn (optional), beans (optional) chopped chiles, rest of black pepper, chili powder, red pepper flakes, paprika, salt, cumin and chili paste. Stir and let simmer with no cover for 10 minutes. Add beer, mix well and simmer with cover for 25-30 minutes. Add shredded cheddar cheese and mix well. Simmer for 10 more minutes uncovered.