Cookbook Club: Josie’s Turkey Chili

It’s cold out – time for stews and chili to keep the chill out. Here is a little dish by my favorite little Vermonter (Vermonters know ALL about trying to keep warm).

Doesn’t she look cozy?

She made the cornbread too, unfortunately I am missing her recipe. Personally, I ain’t fancy. A box of Jiffy cornbread always tastes like home and goes well with lots of butter and your favorite chili recipe. This one was lovely:

Josie’s Turkey Chili

1lb. Ground Turkey
1 med onion, chopped
½-1 green pepper, chopped
3 cloves of minced garlic
1 c. beer (PBR is an excellent choice)
2 tsp. Worcestershire
3 tsp. hot sauce
Cayenne pepper (to taste)
1 tbs. chili powder
½ tsp. oregano
1 tsp. basil
Salt & pepper to taste
1 28 oz. can of peeled tomatoes
1 16 oz. can of crushed tomatoes
1 tbs. sugar

Sautee onions and pepper until soft (about 5 min). Add meat and garlic and
break up turkey as it cooks. Cook about 5-8 minutes then add beer and let
alcohol cook off. Add Worcestershire, hot sauce, cayenne pepper (optional),
chili powder, oregano, basil and s & p. Keep in mind the amounts I put for the
seasonings are estimations, you can always add more at the end. Add tomatoes,
I crush the peeled tomatoes in my hand as I add them, you can chop them up
ahead of time if you prefer. Add sugar, stir and adjust seasoning as needed. Let
simmer at least 30 minutes before serving.

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