I love taking recipes and remaking them using beer, wine or some other form of alcohol. Last week I stumbled upon a recipe for Turkey Chili and it sounded pretty amazing. So I got inspired, ran off to the store, and gathered up some ingredients.
I chose Arbor Brewing Company’s Brasserie Blond to complete the recipe. It’s a dry, zesty ale, spiced with orange peel and coriander. It worked really well in the chili and cornbread because it was slightly sweet.
Ingredients
- 2 tablespoons of olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 1/2 jalapeno peppers
- 9 cloves garlic
- 1 large red onions
- 3 pounds coarsely ground turkey
- 1/3 cup tomato paste
- 3 cups tomato sauce
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- 3 cups canned pinto beans with liquid
- 3 cups canned kidney beans with liquid
- 1 tablespoon brown sugar
- 1 bottle of beer - Arbor Brewing Brasserie Blonde Belgian
Step 1
In a large pot heat olive oil on medium heat, and add in chopped peppers, garlic, and onions. Heat about 5 minutes or until onions are caramelized.
Step 2
Add in the turkey and cook until brown. Add salt and pepper to taste.
Step 3
Add the tomato paste and sauce, beer, garlic and onion powder, and the rest of the spices.
Step 4
Stir in the beans, cook uncovered for an hour.
