BEST CHILI EVER
ADAPTED FROM
RACHEL RAY INDIAN SUMMER CHILI

 


This has become my families go-to chili.
See below for WHOLE30 compliant  adjustments.

COOK- 25 Minutes         PREP TIME- 10 min         SERVES- 8 or 10

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
  • 4 tablespoons dark chili powder, 2 palm fulls
  • 2 tablespoons grill seasoning blend, any brand, 1 palm full
  • 1 tablespoon cumin, 1/2 palm full
  • 2 tablespoons Worcestershire sauce
  • 1 to 3 tablespoons hot sauce, medium to extra-spicy
  • 1 large onion, quartered
  • 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
  • 1/2 bottle beer (the alcohol cooks out), about 1 cup
  • 1 (14-ounce) can tomato sauce
  • 1/2 cup smoky barbecue sauce
  • 2 cups corn kernels, optional

INSTRUCTIONS

1- Heat a pot over medium to medium high heat. Add extra-virgin olive oil
2- Add turkey meat and season with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce breaking up the meat with the back of a wooden spoon into small crumbles.
3- Brown the meat for 5 min

4- Add onions and chopped bell peppers and cook 10 minutes more.
5- Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
6- Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes.
7- Adjust seasonings and heat level to your taste. Remove from heat and serve.

 

 

*Serve with shreded cheese & chopped onion

 

 

* MAKE IT WHOLE30 FRIENDLY

OMIT
Worcestershire Sauce
Beer
BBQ Sauce
Corn (if using)

ADD
2 tablespoon Coconut Amino Acid


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