Butternut Squash Enchiladas with a Creamy Pumpkin Sauce
Crock Pot Apple Butter

Porter Turkey Chili


It is officially chili season! I can eat chili any time of year, but fall definitely compliments this dish very well! I love experimenting with chili and finding new ways to enhance this classic. One of my favorites is a beer based chili. I used turkey this time because I have been eating a bit too much red meat lately. The turkey went very well and absorbed the rich flavors nicely, but beef or chicken would work well also. You can also skip the meat and double down on beans instead. If you canned tomatoes from your summer garden, this is a great time to use them! You can also use dried beans instead of canned. Just make sure to soak them overnight first so that they are soft enough. 

Porter Turkey Chili

  • 2 pounds ground turkey
  • 2 (28 oz) large cans diced tomatoes
  • 1 bottle porter beer 
  • 2 (15 oz) cans dark red kidney beans
  • 1 medium red onion
  • 3 garlic cloves
  • 2 cups chopped sweet peppers*
  • 1 bell pepper
  • 1 jalapeno 
  • 2 bay leaves
  • 2 tablespoons ground cumin
  • 5 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 2 teaspoons sea salt
  • 1 teaspoon cayenne (optional)
  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • Green onions, shredded cheese, and sour cream to garnish

*I used mini sweet peppers, but you can also use red, orange or yellow bell peppers

Chop all veggies. You can work with one pot to brown the meat and then saute the veggies, or you can do one in the stock pot and another in a skillet. Since I cut my veggies first, I went this route. Heat a stock pot and a skillet. Add 1 tablespoon olive oil to the meat browning pan and 2 to the veggie pan. Brown and drain meat. For the veggies, throw the onions and bay leaves in first for 3 minutes. Add the peppers, garlic, all dry spices, and honey. Cook for another 3-5 minutes, or until onions are translucent.




Throw the drained and browned turkey meat and skillet veggies into your stock pot. Add all remaining ingredients. Bring to a bubbly boil and then reduce to medium low and let simmer for at least 30 minutes. Stir the bottom frequently to prevent it from sticking and burning. 


I find that the best flavor comes from allowing it so simmer and cook off the excess liquid for an hour or longer, but you can eat it after 30 minutes. Top with shredded cheese, sour cream, and green onions. Enjoy!





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