June 14, 2005
based on a recipe from foodnetwork.com
1 1/2 TBSP olive oil
1 pound ground turkey
1 1/2 TBSP chili powder
1 TBSP grill seasoning (used McCormick's Mesquite)
1/2 TBSP cumin
1 TBSP Worcestershire sauce
1 TBSP hot sauce (used Dumb Ass)
1 large onion, diced
2 jalapeno peppers, seeded and chopped
1/2 cup beer (used River Horse Summer Blonde Ale)
1 (8 ounce) can tomato sauce
1/4 cup barbecue sauce
2 cups frozen corn kernels (optional)
Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
Brown meat 5 minutes, then add onions and chopped peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. If using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve with tortilla chips.
Notes: This was pretty darn spicy. It ended up setting up a steady burn that lasted many minutes after my serving had been consumed. So far I've had one other taster; they claimed it was too hot. I'm waiting on another opinion as I saved a couple servings worth in the freezer for a later date.
Posted by Jennifer at June 14, 2005 7:10 PM
It's surprising that the chili turned out so spicy, particularly since you seeded the jalapeno peppers (strips a lot of heat) and used just 1 tbsp of hot sauce. The BBQ sauce should have sweetened up the taste, too. For a different, sorta "Cincy" style chili, consider working into different versions of that chili with some allspice, cinnamon, dark chocolate (unsweetened), or even a small amount of espresso. You don't have to try all those at once, but any of them can give the chili a new twist on taste. We've done a chili cookoff nearly every year for the past five, and we've had the fun chance to experiment with different chili recipes.
Finally made the pork chops with peaches. Delicious! One change - didn't have OJ so substituted orange curacao. Very rich and tasty!!
A later discovery revealed that the person I had asked to pick up the jalapeno en route to my place, had instead grabbed a serrano. That likely explains the heat problem. Note to self: Practice recognizing different type of peppers on sight.
Just for the record, I wasn't the one who bought that serrano by accident. I got to try the resulting chile though, and it was indeed far too hot, especially when there happened to be a bit of the serrano in the spoonful I was eating.
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