4 batches of Turkey Chili were eaten during my Food Demo at Page Hardware in Guilford, CT last Saturday! That’s a lot of chili! This chili has the right amount of spice so as not to be too spicy or too bland but packed with tons of flavor. I do like my chili extra hot but I kept the amount of spice to a minimum so all could enjoy it.

There is a secret ingredient in this chili, cinnamon, and it’s in such a small quantity it should not be left out! This 1/2 tsp. of cinnamon gives it a warm, underlying flavor that your guests won’t be able to figure out. I test a lot of recipes in terms of spice quantities and this recipe has the perfect combination of smokiness and heat! I think it may become your “go to recipe” once you give it a try. Food for thought, If you were to have any leftovers, highly unlikely that is, it freezes really well.

As for my monthly food demo at Page Hardware in Guilford, CT it’s a win-win no matter how you look at it…free sampling foods and free demo on how to make the dish! I am there every 3rd Saturday of the month. If you haven’t become a regular yet I don’t know what you’re waiting for. We have so much fun during these demo’s you and you get to eat all the delicious dishes while I am demonstrating how they’re made. Can’t wait to see you next month! You can call Page Hardware to confirm the dates or look on my Events Schedule on the side bar of my website. After my demo you can always shop Page for what ever gadgets your kitchen is missing, they have everything you can think of.

After this chili you may want something a little sweet for dessert like Lemon Mousse Cups with Ginger Cookie Crumble, Death by Chocolate Meringue Pie, Chocolate Crackle Cookies or even my Chocolate Chip Cookies which have over 60,000 views on my YouTube Channel where you can watch how I make them! Enjoy!

2.5 lbs. ground turkey (I used Perdue dark turkey meat in the demo, but both light & dark meat work great)
1 can small red beans
½-1 can black beans
1 28 oz. whole peeled tomatoes chopped up
1 3/4 cup red wine, 1/4 cup each time you deglaze the turkey 3x
1 cup beer
1 lg. red/orange or green pepper diced
1 lg Vidalia sweet onion diced
1/4 cup finely diced celery
1-2 jalapeno finely diced
3 garlic cloves grated or garlic press
1 tbsp. chipotle chili powder
1 tbsp. pink Himalayan salt
½ tsp white pepper (black pepper if you don’t have the white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
½ tsp cinnamon
A few splashes of Tabasco
Shredded cheddar cheese, sour cream and sliced scallions for topping

Add olive oil to a large pan and sauté on med/high ground turkey, deglazing a few time with ¼ c. red wine each (Note: turkey meat is moist, it won’t brown as well as beef and that’s ok!)
Keep mashing turkey with a fork to break up clumps as you are cooking it
Remove turkey into a bowl and set aside
Add in 1 tbsp. butter and the chopped peppers, onions, celery and jalapeño and sauté on med/high for 5 minutes more until veggies are soft
Add in grated garlic, diced up whole peeled tomatoes, beer, wine, cooked ground turkey and all the spices
Bring to a low boil on med/high, TURN DOWN heat and simmer for approx. 25-45 minutes
Stir in the rinsed beans, then simmer for 20 minutes more on low
Serve with shredded cheddar, a dollop of sour cream, a sprinkle of sliced green onion and a squeeze of Siracha…yummm!