In a large stock pot over medium high heat add the olive oil.
Sauté the diced onion for 5-7 minutes until tender.
Add the chopped garlic ground turkey meat. Cook, over medium heat, for 5 minutes, stirring often.
Add all of the peppers.
Season with ¼ teaspoon of kosher salt and a couple grinds of black pepper and sauté for another 5 minutes, stirring frequently.
Add Mid’s Pasta Sauce through light kidney beans (above) and increase heat and bring pot to a low boil.
Add dark beer and lower heat to simmer.
Add chili powder, cumin, and cayenne pepper and simmer for at least 25 minutes. (May simmer at lowest heat for up to 2 hours – your house will smell great!)
Check seasonings; add salt, pepper, or more cayenne as desired and garnish with your choice of toppings and enjoy.
Grated cheddar or Monterey Jack cheese
Add sweet and hot turkey sausage to the meat mixture for a more robust flavor and meatier chili. Remove sausage from casings first.
Use a Mid’s Meat sauce for a two-meat chili
Freeze in individual freezer containers and put in refrigerator on a Sunday afternoon so lunch is ready to go for the workweek!
10 + big bowls of chili
Prep Time: 15 minutes
Cooking Time: 40 minutes