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Rachel Ray's Lazy Turkey Jerky Chili

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds ground turkey or turkey breast
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • One 2-inch piece fresh ginger, grated or finely chopped
  • 2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red fresno chile pepper)
  • 3 tablespoons chopped fresh thyme
  • 1 scant palmful sweet smoked paprika or sweet paprika
  • 1 teaspoon ground allspice (about 1/2 palmful)
  • 1 teaspoon ground cloves
  • About 1/2 teaspoon freshly grated nutmeg
  • Salt and pepper
  • 2 cups chicken stock
  • One 14.5-ounce can diced tomatoes with chiles
  • One 12-ounce bottle lager beer (or omit the dark brown sugar and add 1 cup cola instead)
  • 1/4 cup worcestershire sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons cider vinegar
  • Scallions, thinly sliced, for garnish

Directions:

  1. Heat the oil in a large dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions.


We love fresh onions.
We ended up with a ton of jalapeno peppers this year.
If you want a bit more heat don't remove the seeds

This is Thyme from my garden

I am don't big on measuring spoons either, this is how I measure.

  Fresh nutmeg is delicious. I keep it in the freezer so it's always ready to use. You can grate it eaisly with a microplane.
 I used Blue Moon, and no I didn't drink it. But, next time I hope to be using Yuengling.
 This recipe got rave reviews from everyone in my family. Well, except My Pumpkin who refused to try it (She's picky like that)

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