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1 tablespoon vegetable oil
1 pound Leftover Turkey Breast Diced
1 pound Ground Italian Sausage
1 1/2 cups chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons minced garlic
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 (12-ounce) lager beer
1 (28-ounce) can diced tomatoes with juice
1 (16-ounce) can pinto beans drained
1(16-ounce) can mild chili beans
1/4 cup chopped fresh cilantro leaves
2 cups grated Monterey Jack cheese, garnish
1 Bag Tortilla Chips
In a large pot, heat the oil over medium-high heat. Add the sausage and cook, stirring, until the meat is no longer pink, 6 to 8 minutes. Add the onions and bell peppers then cook, stirring, until soft, about 3 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute. Once you have your ingredients to this point, add the beer, pinto beans, and tomatoes, stir well, and place in a crockpot on medium-low heat. Let the chili simmer covered for 45 minutes to 1 hour, stirring occasionally to prevent the chili from sticking. Right before serving add the chopped cilantro to the chili and mix well.
When you are ready to serve, ladle chili into large bowls and sprinkle each bowl with ¼ cup of cheese. Garnish with tortilla chips on the side.
This will make about 8 servings |
