Groundouille Turkey Chili

Since I forced Lisa to pick something besides lasagna and chicken for dinner and we decide to do something a little more healthy, she found something based on ground turkey. Lisa searched on-line and obtained a Ground Turkey Chili recipe from Cooks.com. Being that I like to make dishes my own and the fact that I didn’t like any of the green peppers offered up at the grocery store, there are a few changes to the recipe that Lisa printed from the site.

First thing I did was grab a favorite from the meat aisle. Chef Bruce Aidells has a variety of premium sausage. Sometimes I can get them on sale, but it definitely the only way for me to get andouille sausage at the Kroger. So, I bought some to put in the chili. The best way to chunk the sausage is to slice it into 4 long quarters down the length and then slice to make small chunks for quicker and fuller cooking.

We also had leftover mushrooms sliced up from another recipe that were still good, so I cut the slices in half to add them into the chili. Finally, I picked up a can of Del Monte sliced tomatoes of the Green Pepper and Onions variety to offset the lack of green peppers for the recipe.

Ingredients

2 tbsp. vegetable oil
1/2 c. yellow onions, chopped
1 clove garlic, fresh, minced
~~2 tbsp. chopped green pepper~~ 1 (14.5 oz) can Del Monte Diced tomatoes Green Pepper & Onions
1 lb. Louise Rich ground turkey
3 tbsp. yellow mustard
1 tsp. salt
1/4 tsp. cayenne
3 tbsp. chili powder
2 tbsp. cumin
2 (14 oz.) cans tomatoes ~~with juice~~
2 (14 oz.) cans kidney beans with juice

Additional

1 bottle Fat Tire – New Belgium or your favorite pilsner
2 Chef Bruce Aidells Cajun Style Andouille; sliced and quartered chunks
1/2 cup sliced and halved mushrooms

Cooking

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Place oil in a large heavy pan. I used my Wok pan to heat everything up. When hot; saute the onions and garlic until tender. Add the ground turkey and stir, when slightly cooked add mustard, salt, cayenne, chili powder and cumin. Mix well and add andouille, then cook slightly more. Drain cans of tomatoes and then add to the mixture. Add the mushrooms. Poor in beer to cover (might not be entire bottle) and stir well. Cover and simmer for 45 minutes. I heated the mixture and then put it in my crock pot for 45 minutes. Add the beans with their liquid and cook uncovered for 15 minutes.

The chili has a little spice to it with the pepper. If you like spicy hot chili, you may want to add more cayenne pepper and chili powder. Personally, I like to add a couple of fresh hot peppers, like jalapenos to the mix. Just cut a slit in them and drop them in whole.

Tip: I pre-mixed the salt, cayenne, chili powder and cumin in one of my glass mixing bowls.

Tip: If using a crock pot that you know has heating issues, turn on crock pot first; heat mixture to almost boil and then place in crock pot

Tip: When moving mixture from stove to crock pot, pour liquid into crock pot first to limit splashing