Lazy Jerky Turkey Chili

February 2011
Lazy Jerky Turkey Chili

by 9 people

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Makes: 4 servings

  • 2 tablespoons vegetable oil
  • 2 pounds ground turkey or turkey breast
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 2-inch piece fresh ginger, grated or finely chopped
  • 2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red fresno chile pepper)
  • 3 tablespoons chopped fresh thyme
  • 1 scant palmful sweet smoked paprika or sweet paprika
  • 1 teaspoon ground allspice (about 1/2 palmful)
  • 1 teaspoon ground cloves
  • About 1/2 teaspoon freshly grated nutmeg
  • Salt and pepper
  • 2 cups chicken stock
  • 1 14 1/2 ounce can  diced tomatoes with chiles
  • 1 12 ounce bottle  lager beer (or omit the dark brown sugar and add 1 cup cola instead)
  • 1/4 cup worcestershire sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons cider vinegar
  • Scallions, thinly sliced, for garnish
  1. Heat the oil in a large dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions.