Indian summer turkey chili
3 tablespoons extra-virgin olive oil
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean)
4 tablespoons dark chili powder
2 tablespoons grill seasoning blend, any brand
1 tablespoon cumin
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large bell peppers, any color combination, chopped
1/2 bottle beer, about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional
Heat a pot over medium to medium high heat. Add extra-virgin olive oil and the turkey meat. Season the meat with chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
Add tomato sauce and barbecue sauce and bring to a bubble. If using corn kernels, add them now. Let chili simmer 10 minutes.
Adjust seasonings and heat level to your taste. Remove from heat and serve.