2 diced onions
5 cloves minced garlic
1 lb. ground turkey
1 lb. ground pork sausage (hot & spicy)
1 lb. chopped smoked turkey sausage
1 can drained & rinsed black beans
1 can drained & rinsed red beans/chili beans
1 can drained & rinsed kidney beans
15 oz. can diced chili-ready tomatoes
8 oz. can tomato sauce
1 chopped bell pepper (any color)
1 bottle light beer (optional)
chili powder (3 Tblsp or to taste)
cumin (2 tsp or to taste)
red pepper flakes (to taste)
salt/pepper
Heat a large stock pot on medium heat. In stock pot, coat the bottom of the pot with EVOO. Saute onions and garlic until fragrant; season with salt & pepper. Add the ground turkey and sausage, breaking it up with wooden spoon (or we use a potoato masher) until browned. Season with salt/pepper. Add the smoked sausage until heated through (5 minutes or so). Add all cans of rinsed beans and the chili-ready tomatoes; stir together until well incorporated. Stir in tomato sauce, bell pepper, and bottle of beer. (If you like a thinner, more soupy chili, add chicken broth, beef broth, or water to desired consistency.) Season with chili powder, cumin, and red pepper flakes and stir in seasonings. Bring to a boil. Lower heat to simmer and cover. Chili is ready to eat; however, we let it sit and simmer for 3-5 hours stirring occasionally to intensify flavors.
To serve:
Top with corn chips, sour cream, hot sauce, and shredded cheese as desired.
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