Prize Winning Chili

About a decade ago, I participated in my first (and to date, only) cooking competition. My kids' preschool (shout out to Kolbe's Korner!) hosted a chili cook-off as a fundraiser for the school, and I figured I'd enter to help the school and have some fun, never imagining that I could win. But I did! I entered my Sweet and Smoky Turkey Chili and took the blue ribbon. This recipe is super simple, made from staple ingredients you likely already have, is kid friendly, feeds a ton and freezes well. You can spice it up or down depending on what your family likes, and even finish it with all sorts of toppings too. Make this for your family and I guarantee you'll win the prize for favorite dinner!

Sweet and Smoky Turkey Chili (serves 8-10)

Ingredients:

2 tbsp olive oil

2 lbs ground turkey (can sub beef, chicken, whatever you have)

3-4 tbsp chili powder (I use McCormick's Organic, less for milder, more for spicier)

1 tbsp ground cumin

1-2 tsp seasoned salt

1 tbsp BBQ rub/seasoning (I use McCormick's Grillmates Brown Sugar Burbon seasoning)

2 tbsp Worcestershire sauce

Hot sauce, to taste (I use Frank's Original, about 2 tsp)

1 onion, diced (about 2 cups)

1 bottle beer (I used Abita Amber, but any lager or amber beer is good)

2 bell peppers, any colors, diced (I actually used frozen three color peppers this time - (1 1/2 cups)

1 can red kidney beans, rinsed and drained

1 can pinto beans, rinse and drained

1 (15 oz) can of tomato sauce (I used Hunt's)

1/2 Cup BBQ Sauce (I used Sweet Baby Ray's Brown Sugar)

Method:

Heat oil in heavy bottomed pot over medium high heat. Add ground turkey, chili powder, cumin, seasoned salt, BBQ seasoning, Worcestershire sauce and hot sauce. Cook until browned, breaking up the meat with the back of a spoon. Add onion and peppers and stir to combine, cooking until soft. When it starts to stick to the bottom of the pot, add beer to deglaze and scrape up all the browned bits. Let beer reduce until there's only a little bit in the pot. Add tomato and BBQ sauces and beans. Stir to combine. Bring to a low boil then reduce to simmer. Simmer with the lid on, stirring occasionally. At this point, it's technically ready to eat after it simmers for 30 minutes, but tastes better the longer it cooks. You can even add to your slow cooker and cook on low all day.

To serve - ladle into a bowl, and top with shredded cheese, chopped green or white onion, sour cream. tortilla chips, jalapeños, cornbread... the possibilities are endless. Freeze leftovers and serve on hotdogs or rice or nachos for another meal idea.

Winning the cook-off! Nearly 10 years (and more than a few pounds and wrinkles) ago...