Back before there was a Lorelai, I was living in a teeny tiny apartment with Burt, working full-time, and eating fast food wayyy too much. By the time we got home from work, it was already late and we were both so starved that the idea of cooking took too much effort. Take-out was just easier.
Well, after eating greasy burgers and fries about five-hundred times in a month, you start to get bored to death of food. So I finally decided to remedy the situation and cook a home-cooked meal for once.
And that's how turkey chili became one of the first real meals I ever made. It's funny too because Burt used to hate chili with a passion before he met me. Now, he's always asking for me to make it. I love it when that happens. :)
This chili is a tried and true, hard to mess up, truly effortless meal to make. The turkey is so flavorful and is a great alternative to beef, especially if you want something a bit healthier. Plus, you can make chili cheese fries with the leftovers... It doesn't get much better than that. :)
- 1 Ib ground turkey
- 1/2 white onion, diced
- 1 14.5 oz can diced chili ready tomatoes
- 2 Tbs butter
- 1 Tbs minced garlic
- 1/2 cup chicken stock
- 1/2 cup lager beer
- 1/4 cup ketchup
- 1 mild chili seasoning packet
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 15.5 oz. can kidney beans, with juice
Heat a stockpot over medium high heat and melt the butter. Add the onions and cook them about 5 minutes, stirring to keep from burning on the bottom. Add the tomatoes and cook another 3 minutes while stirring. Add the minced garlic and saute another minute. Add the ground turkey and cook 8-10 minutes or until completely browned. Add the mild chili seasoning packet, chili powder, onion powder, garlic powder, and black pepper and cook 2 minutes, constantly stirring. Add the ketchup, beer, and chicken stock, and stir another minute. Add the kidney beans, lower heat, and let simmer 2 hours. Note: (check chili every 30 minutes and give a quick stir, just to keep anything from sticking to the bottom) Serve with shredded cheddar cheese over white rice, egg noodles, or fries. Makes 4-6 servings.