Here on the East coast the chilly weather is finally creeping in. And when the weather gets chilly, we make chili! This dish can be made either on the stove top or better yet, use a slow cooker so you’re free to relax and sip some wine while you wait. Speaking of wine, how about pairing this turkey chili with something from Chile? (we just couldn’t help ourselves) The Lapostolle 2013 Cabernet Sauvignon from Colchagua Valley has sweet spices that make it a great pairing with this recipe. Not to mention the grapes are sourced from the famous Apalta Vineyard, so you know it’s got to be good! Enjoy in good health!
What do you like to eat when the weather’s cold? Let us know if you try this recipe at home!
Ingredients
1 lb Ground dark turkey
8 oz Black beans
8 oz Pinto beans
1 Poblano pepper
1 Jalapeno pepper
1 Holland pepper
1 tbsp. Cumin
3 tbsp Chili powder
Half tbsp Allspice
1 tbsp. Tomato paste
2 tbsp Gochujang (a Korean spice paste, can easily be left off or substituted with hot sauce of your preference)
1 dark beer
Instructions
Broil peppers on high until roasted.When finished seal in paper bag for 10min to easily peel peppers. Stem, peel, and de-seed.
Brown turkey and season with salt and pepper.
Remove browned turkey and toast spices in turkey fat for 1 min.
Add sliced onions, mix and sauté.
Add tomato paste and gochujong to onions and cook until onions are deep brown in color.
Add 1 bottle dark beer and reduce by at least half.
Add tomato sauce and hand crushed tomatoes.
Add beans, peppers, and turkey.
Cook for 6-12 hours
-Erika
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