In January of 2006 my office hosted its yearly Chili Cook-off. Despite being crazy busy getting ready for the Olympics I made a pot of chili to enter. It won first place in the “Home Style” category (other categories included Spicy, White, Exotic, etc), beating out 5 or 6 other chilies in the same category. Several people asked for the recipe, but never being a person to follow a recipe I could not give it to them. Finally, today, I will try to put down the basics in a recipe.

Sherzy’s Award Winning Turkey Chili

Its really quite healthy, too! NOTE: all spice measurements are just guesses. Start with less, you can always add more (the whole “to taste” thing).

Ingredients

• 1 tbsp. olive oil
• 2 onions, chopped (try 1 yellow and 1 red)
• 4 garlic cloves, minced
• 1 large shallot, minced
• 1/4 red wine (real stuff please)
• 1 pkg. extra lean turkey (20 oz.)
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. cayanne
• 1 tsp dried oregano
• 1 tsp. ground pepper
• salt - to taste
• 2 14oz cans chili beans (I always use Bush’s bean, one hot, one mild)
• 1 28oz can crushed tomatoes
• 1 14oz can diced tomatoes (preferably with some Mexican-type seasoning)
• 1 - 2 tbsp. brown sugar depending on taste, and how hot you made it (this is really the key to the “home style” taste)

Preparation

1. Heat oil over medium heat. Add turkey, cook until browned, adding some spices as it cooks. Remove turkey from pan, Add a bit more oil.
2. Add onions, garlic, and shallot cook until soft. Add spices, then wine. Cook, stirring, 1 minute. Add chili beans, tomatoes, and cooked turkey, simmer for about 20 minutes.
3. Taste chili, adjust spices and add brown sugar. Simmer 5 - 10 mintes. Enjoy with favorite chili toppers. Chili will be even better day after cooking.