Choose any or all of the toppers for your chili.

　　

Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1 1/4 pounds ground turkey breast (99% lean) (average weight of 1 package)

　　3 tablespoons dark chili powder

　　1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning

　　1 tablespoon ground cumin (a palmful)

　　2 tablespoons Worcestershire sauce (eyeball it)

　　2 tablespoons hot sauce (eyeball it)

　　1 large yellow onion, quartered

　　2 bell peppers, any colors, cored, seeded, and cut in 1/4-inch dice

　　3/4 cup (1/2 bottle) beer (the alcohol cooks out)

　　1 can (28 ounces) tomato sauce or tomato purée

　　1/2 cup smoky barbecue sauce

　　1 cup frozen corn kernels

　　

Toppers

Shredded cheeses: smoked white sharp Cheddar, such as Cabot brand; Pepper Jack, chipotle Cheddar, five-peppercorn Cheddar, Monterey Jack

　　Sliced canned jalapeños, drained

　　Salsas

　　Sour cream

　　Chopped green olives and pimientos

　　Chopped fresh cilantro

　　

Step 1

Heat a pot over medium to medium-high heat. Add the EVOO and the ground turkey. Season the meat with the chili powder, grill seasoning, cumin, Worcestershire, and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.

　　

Step 2

Chop the onion, reserving one quarter of it for topping the chili. (Chop the reserved onion extrafine.) Brown the meat for 5 minutes, then add the onion and bell peppers and cook 10 minutes more. Add the beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add the tamoto sauce or purée, barbecue sauce, and corn and bring the chili to a bubble. Let the chili simmer for 10 minutes. Adjust the seasonings and heat level to your taste. Remove from the heat and serve with chopped raw onion and your choice of toppers.

　　

Tidbit

Step 3

To make a double batch, heat two pots and make one batch in each pot, rather than using one massive pot that is hard to control.

　　Rachael Ray's 30-Minute Get Real Meals