Indian Summer Chili

This is the best chili ever, and easy too.  Its based on this Rachael Ray recipe, but I've added beans, and I cook it a bit longer - I think it develops the flavors.  I used a combination of black and kidney beans in this batch.  Chickpeas might be good too. It is great for a crowd, but make a double batch - it goes quickly!

Indian Summer Turkey Chili

• 1 lb ground turkey


• 4 T dark chili powder


• 2 T grill seasoning blend


• 1 T cumin


• 2 T Worcestershire sauce


• 1 to 3 T hot sauce


• 1 large onion, diced


• 2 large bell peppers, chopped


• 1/2 bottle beer, about 1 cup


• 1 (14-ounce) can tomato sauce


• 1/2 c barbecue sauce


• 2 c corn kernels


• 1 can kidney beans, drained and rinsed

Heat a pot over medium to medium high heat and brown the turkey. Drain the fat.

Add the chili powder, grill seasoning, cumin, Worcestershire, hot sauce, ¾ of the onion, (reserving the rest for topping the chili) and chopped bell peppers.  Cook 10-15 minutes until peppers and onions are softened.

Add beer and bring to a boil.  Stir in the tomato sauce and barbecue sauce.  Return to a boil, lower heat, and simmer 20-30 minutes.  Add corn and beans, simmer 15 minutes more until heated through.

Serve with chopped onion, cheese, sour cream, chopped cilantro, or your favorite chili topping!