Sunday, March 29, 2009


  • 2 yellow peppers, diced
  • 2 orange peppers, diced
  • 1 lb ground turkey meat
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can light red kidney beans, drained and rinsed
  • 1 can small red beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 large can diced tomatoes
  • 1 small can diced tomatoes with chopped chilies
  • assortment of hot peppers, finely chopped
  • 1 large yellow onion, diced
  • 3 cans Coors Light (or other light domestic beer)
  • chili powder
  • unsweetened cocoa powder

In large skillet cook onion in a little olive oil for 3 minutes, add to crock pot when done. In same pan brown meat (I add a pinch of Chinese 5 spice, but if you don't have some don't buy it just for this recipe) over medium flame for 5 minutes, breaking it up with a wooden spoon as it cooks (if anyone knows a technical term for this action, please feel free to let me know), add to crock pot when done. Add beans, peppers (for the hot ones I used 2 habernaros, 2 red chili peppers, and 2 green chili peppers) and tomatoes to the onions and peppers in the crock pot. At this point the whole mixture should be pretty dry. Add a couple of generous shakes of chili powder and a heaping tablespoon of cocoa powder. Use as much of two of the beers needed to get chili to desired consistency while enjoying the Rocky Mountain goodness of the third. Cover and cook for 8+ hours.

The dish: Chili is a pretty loose term that can mean a number of different things, but this variation is pretty close to what most people think of when they hear the term. You can add or omit things as they suit your tastes, don't like beans- don't add them (but I think you'd be doing a bad thing). The finished product was a little spicy, but not uncomfortable to eat. The real key here is the beer and the chocolate. Don't be scared of either as you won't taste them, but they'll give a rich taste that will make your chili a standout.

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