Homemade Chili

On a day like today one of my favorite things to do is make a big pot of homemade chili.  When I first started making it I always used my mom’s recipe and just substituted the ground turkey for the beef, but over time I’ve omitted things like ketchup and replaced them with more natural and nutrient rich ingredients.  This last batch my husband and I collaborated on and I think was the best yet.  The one part of the tradition I can’t break with though is baking cornbread to go along with it, fresh out of the oven with some honey and it’s a meal!
What do you like to eat on a rainy day?


2 packs ground turkey
5 chicken jalapeño sausages, chopped
olive oil
3 red peppers, chopped
1 yellow onions
1 14 oz can kidney beans
2 14 oz cans roasted tomatoes with green chilies
2 cups chicken stock
1 Tbs fennel seeds
1 Tbs paprika
10 garlic cloves chopped
1 tsp garlic powder
2-3 bay leaves
1 bottle Full Sail IPA
salt and pepper to taste
1 avocado and shredded jack cheese for toppings
1st: over medium heat sauté red peppers and onions with olive oil in a big pot until onions are soft and translucent.  I did this in our Dutch oven, you could use a big soup pot as well.
2nd: brown turkey in olive oil using a skillet.
3rd: add turkey, sausages, and garlic to the peppers and onions, cook a few minutes.
4th: add chicken stock, beans, tomatoes, beer, and spices.
5th: cook covered on low to medium heat until chili comes to simmer.
You can serve it immediately topped with avocado, cheese and cornbread on the side.  The bonus is if you let the pot sit overnight the flavors marinate and you have incredible leftovers for the next couple days!
I use Alber’s Yellow Corn Meal and pretty much follow the recipe on the box, except I use wheat flour instead of all purpose and I olive oil instead of veggie oil.
Be Inspired,

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