Ingredients
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 2 pounds ground turkey breast
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped or grated
  • 2 jalapeo peppers, seeded and chopped
  • 2 green bell peppers, seeded and chopped
  • 3 tablespoons (about 3 palmfuls) chili powder
  • 1 tablespoon (1 palmful) cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/4 cup tomato paste
  • Salt and ground black pepper
  • 1 bottle beer, preferably an India Pale Ale (if you dont want to use beer, use more stock or water)
  • 2 cups chicken stock
  • 3 tablespoons honey
  • Grape seed, safflower or peanut oil, whichever you prefer, enough to go half an inch up the sides of your pan
  • 12 fresh okra, thinly sliced by hand, mandoline or food processor slicing attachment
  • Zest and juice of 2 limes
Yield
Serves: 4-6 servings
Preparation

In a heavy-bottomed pot over medium-high heat, add 2 turns of the pan of EVOO. Cook ground turkey until brown, about 5 minutes. Add in the onions, garlic and peppers, and cook until onions are translucent, about 5-6 minutes. Stir in chili powder, cumin, cinnamon, allspice, tomato paste, salt and ground black pepper, and cook about 1 minute. Add in the beer, chicken stock and honey and bring up to a bubble. Simmer for about 15 minutes.

While the chili is cooking, heat a high-sided saut pan over medium heat with half an inch of oil. The oil is ready when rapid bubbles form around the bottom of a wooden utensil handle when it is inserted into the oil. When properly heated, carefully add the okra into the oil and fry until crispy and tender, about 2-3 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt.

Just before serving, add the lime zest and juice to the chili. Spoon chili into bowls and top each portion with some fried okra.