Recipe: Chunky Turkey and Red Bean Chili

CHUNKY TURKEY AND RED BEAN CHILI

3 tablespoons plus 1 teaspoon olive oil
1 1/4 pounds Italian-style hot turkey sausage links
2 1/2 pounds ground turkey
5 cups chopped yellow onion
1 large sweet red pepper, stemmed, cored and diced
2 to 4 medium-sized fresh jalapeno chiles, stemmed and finely chopped
8 garlic cloves, peeled and chopped
1/3 cup pure medium-hot powdered red chiles or Hungarian sweet paprika 2
1/2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon unsweetened cocoa powder
1 tablespoon freshly ground black pepper
1 teaspoon ground cinnamon
4 1/2 cups reduced-salt chicken broth
1 (15 ounce) can crushed tomatoes with added puree
1 (15 ounce) can diced tomatoes
1 cup flat amber beer
2 cans (15 ounces each) dark red kidney beans, drained and rinsed
2 teaspoons salt
2 tablespoons cornmeal (for thickening)
TO SERVE:
chopped fresh cilantro, shredded cheese, chopped onion, diced avocado, pickled jalapeno slices and sour cream.

In a large pan, such as a Dutch oven, over medium heat, warm 1 teaspoon of oil. Add sausage links. Cook uncovered, turning once, until well browned, about 10 minutes (sausages will not be cooked through). Transfer to a cutting board and cool. Cut each link lengthwise, then cut them crosswise into 1/2-inch pieces.

Set pan over medium heat. Add ground turkey and cook, breaking up any lumps, until just cooked through, about 10 minutes. Transfer turkey to a bowl and pour off the drippings.

Return pan to medium heat and add 3 tablespoons oil. Stir in onion, sweet pepper, jalapenos, garlic, powdered chile, cumin, oregano, cocoa, black pepper and cinnamon. Cover, lower heat and cook, stirring often to prevent sticking, for 15 minutes.

Stir in sausage pieces, chicken stock, tomatoes, beer, beans and salt. Bring to a simmer, partially cover and cook, stirring occasionally, for 35 minutes.

Stir in ground turkey, partially cover and cook another 10 minutes. Taste and adjust seasoning.

Remove 1/4 cup liquid and combine it with 2 tablespoons cornmeal. Stir this paste back into the chili and simmer until thick, 5 to 10 minutes.

TO SERVE:
Pass bowls of cilantro, shredded cheese, chopped onion, diced avocado, pickled jalapeno slices and sour cream.

Servings: 8
Adapted from source: Flavors by Pamela Morgan and Michael McLaughlin