Total Time
45mins
Prep 20 mins
Cook 25 mins

No tomatoes, but plenty of heat. From Better Homes and Gardens.

Ingredients Nutrition

Directions

  1. In a large saucepan cook turkey and onion till turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
  2. Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice. Cook 5 minutes more.
  3. If desired, mash half of the beans to thicken the chile; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. pass pepper sauce, if desired.
  4. Makes 4 servings.
  5. NOTE: Wear rubber gloves over your hands when chopping peppers; wash hands with soap and water immediately. Do not touch your eyes, or any other sensitive part of your body.

Reviews

(2)
Most Helpful

I've had this recipe for years and I make it every fall. It has a great taste and everyone loves it! I substitute water for the beer and I have left some of the seeds in the jalapenos for extra heat. A very tasty great chili. Thanks for posting, I wanted to post it but didn't get around to doing it yet.

Chef Lindsay September 13, 2008

I replace the ground turkey with chicken breast, and the jalapenos with poblanos or serrano peppers. Trying it tomorrow with green bell, banana and "ancient sweet" peppers. Oh, and be sure to use a lager for the beer. I use Yuengling, which is perfect if you can get it.

xenothaulus November 09, 2007

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