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Thursday: Curtis Stone's Sticky Toffee Ice Cream & the Kitchen Makeover That Brought Rach to Tears

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Lazy Jerky Turkey Chili

Serves 4

Originally aired

INGREDIENTS
  • 2 tablespoons vegetable oil
  • 2 pounds ground turkey
  • 1 onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • One 2-inch piece of fresh ginger, grated or finely chopped
  • 2 cups chicken stock
  • 2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno pepper)
  • 3 tablespoons chopped fresh thyme
  • 1 scant palmful sweet smoked paprika or sweet paprika
  • 1 teaspoon allspice (about 1/3 palmful)
  • 1 teaspoon ground cloves
  • About 1/2 teaspoon freshly grated nutmeg
  • Salt and pepper
  • One 14.5-ounce can diced tomatoes
  • One 12-ounce bottle lager beer (or omit the dark brown sugar and add one cup of cola instead)
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons cider vinegar
  • Scallions, thinly sliced, for garnish
PREPARATION

 

Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, Worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions.

 

 

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