Recipe submitted by Deborah Smith, editor of www.jerseybites.com and president of www.4everythingnanny.com

1 lb. ground chicken
1 lb. ground turkey
2 Tbs. Olive Oil
2 medium or 1 large yellow onion, coarsely chopped
1 green and 1 red or orange pepper, coarsely chopped
3 garlic cloves, chopped
2 tsp. ground cumin
4 Tbs. chili powder
Kosher salt & black pepper
2 (28 oz) cans whole tomatoes
2 cans tomato paste
1 (15 oz) can dark kidney beans
2 (15 oz) cans black beans
1 cup water
1 cup dark beer
1 Chipotle chili pepper chopped + 1 Tbs. adobo sauce
1 cup corn

 

Heat chili pot over medium high heat, add olive oil.  Add peppers and onions and sauté until tender. Add garlic and sauté for 2 minutes.  Add ground chicken and turkey, breaking up any large pieces with a wooden spoon. Salt and pepper meat.  Add ground cumin and 2 Tbs. of chili powder and brown with meat.  Add tomato paste and both cans of whole tomatoes.  Break up tomatoes with wooden spoon as chili cooks.  Add water, beer, chipotle pepper, beans and corn. Simmer for at least one hour but better when cooked longer.  If chili starts to get to thick during cooking, add 1 cup water.  Toward end of cook time add last 2 Tbs. of chili powder and taste for salt level.  Add more salt if needed.
 
Serve with suggested sides: Grated cheddar cheese, sour cream with chopped scallions, chopped fresh cilantro, corn bread, white French bread.