Chorizo Turkey Chili

Brrr it's cold and snowy outside! When it's cold outside, I love to make soups, stews, and chili to warm us up. Here is a recipe on a variation of chili that's delicious! I was gonna say somewhat healthier but the chorizo negates that altogether.

Chorizo Turkey Chili

1 lb. bulk chorizo sausage

2 large onions, chopped

4 cloves garlic, minced

8 cups chicken stock

1 can (15 or 16 ounces) black beans, rinsed and drained

1 can (15 or 16 ounces) pinto beans, rinsed and drained

1 large can (28 ounces) diced tomatoes, with their liquid

1 can or bottle beer

4 tablespoons chopped pickled jalapeno chiles (or to taste)

6 tablespoons ancho chile powder (or substitute and ground pure chile)

2 tablespoons ground oregano

2 tablespoons ground cumin

2 pounds ground turkey (or substitute 6 cups coarsely chopped cooked turkey)

Place the chorizo in dutch oven or large stewpot over medium heat and cook until nicely browned, about 5 minutes. Remove from pan and repeat with the ground turkey. Remove meat from pan and drain off most of the oil, leaving only a thin coating on the bottom of the pan.

Cook the onion over medium heat, stirring, until it is translucent – about 5 minutes. Stir in the garlic, followed by the stock, beer, beans, tomatoes, jalapenos, spices, and meat. Simmer, uncovered for at least one hour, adding water as needed to prevent sticking.

Serve over crumbled corn bread and garnish with shredded cheddar, sour cream, coarsely chopped fresh cilantro, diced onions, etc., to taste.

Enjoy and stay warm!