Lazy Jerky Turkey Chili

by Rachael Ray Show Staff 3:00 AM, September 14, 2011

Aired September 14, 2011

Serves 4
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


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.