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Ingredients

• 3 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
• 4 tablespoons dark chili powder, 2 palm fulls
• 2 tablespoons grill seasoning blend, any brand, 1 palm full
• 1 tablespoon cumin, 1/2 palm full
• 2 tablespoons Worcestershire sauce
• 1 to 3 tablespoons hot sauce, medium to extra-spicy
• 1 large onion, quartered
• 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
• 1/2 bottle beer (the alcohol cooks out), about 1 cup
• 1 (14-ounce) can tomato sauce
• 1/2 cup smoky barbecue sauce
• 2 cups corn kernels, optional
• Dippers - Choose from any or all of the following for dipping and scooping into your chili:
• Pretzel Rods
• Yellow, Red or Blue Corn Tortilla Chips, any flavor
• Black Bean Tortilla Chips
• Polenta Chips, Plain or Guacamole flavor
• Pita Chips, Plain or Spicy flavors
• Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
• Toppers - Choose from any or all of the following for topping your chili:
• Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
• Sliced canned jalapenos, drained
• Salsas
• Sour cream
• Chopped raw onion
• Chopped green olives and pimentos
• Chopped cilantro leaves
• Diced tomatoes
• Defrosted frozen corn or leftover corn on the cob, scraped from cob

Description

This Is A Rachael Ray Chili Recipe That I Have Made For About Three Years Now. It Is So Easy And It Tastes Delicious. It's Sure To Please Your Crowd!

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