When the weather gets snowy (as it has on the East Coast since Christmas), we comfort ourselves with a hot bowl of chili. For a quick weeknight meal, I usually make a vegetarian chili. To change it up, we recently made my mother-in-law's meaty turkey chili. She's been making this chili for the past few years and her grown-up children love it. It's a perfect comfort food - and tastes even better the next day. So with the big game on Sunday, we thought that this would be a nice recipe to have on hand. Enjoy!
Mom's Turkey Chili
(make it a day earlier because it'll taste better)
1 lb hot sausage
2 cups chopped red onion
1 cup chopped green pepper (optional)
8 garlic cloves-minced
1lb ground turkey (ground beef or ground pork would work too)
1 jalapeno pepper chopped
2 T chili powder
2 T brown sugar
1 T ground cumin
3 T tomato paste
1 t dried oregano
salt and pepper
2 bay leaves
1 I/2 cups merlot or fruity red wine
2 (28oz) cans whole tomatoes, undrained and coursely chopped
2 (15 oz) cans of red kidney beans (lightly mashed to give the chili a thicker consistency)
1/2 cups shredded cheddar cheese
1. Heat a large dutch oven pot over medium high heat.
2. Remove casing from sausage. Add it to the pot along with ground beef, onions, garlic, green peppers, and jalapeno. Cook until meat is brown and crumbled.
3. Add chili powder, brown sugar, cumin tomato paste, oregano, salt and pepper bay leaf. Cook for 1 minute, stirring constantly.
4. Stir in wine, tomatoes and kidney beans. Bring the chili to a boil, then reduce heat and simmer covered for 1 hour. Stir occasionally.
5. Uncover and cook 30 minutes. Discard bay leaves. Sprinkle each serving with cheddar cheese.