Southwestern Chipotle-Molasses Wild Turkey Chili – By Ed Hale

Oh my “G” so delicious! This is a recipe that makes use of a hunters lean Wild Turkey and chipotle chili powder adds a southwestern flair and less of the hot cayenne pepper. The chipotle chili is roasted and has a smoky roasted flavor already.

3 strips of smoked bacon, chopped (I used hickory smoked)

2 pounds of ground turkey

1 tsp fresh-ground black pepper (pepper mill)

½ tsp kosher salt

2 large sweet onions, chopped

1 large green bell pepper, chopped

6 cloves of garlic, minced

1½ tbsp. chili powder

3/4 tsp chipotle chili powder

1 tbsp. whole cumin seed

2 tsp dried thyme

1 tsp dried oregano

1 tsp dry Coleman’s mustard

½ tsp cayenne pepper

1 28 oz. can crushed plum tomatoes in puree

1 tbsp. Worcestershire sauce

2 tbsp. molasses

2 16 oz. can drained light red kidney beans the other can use dark red kidney beans

To begin use a large pot capable of holding 4 quarts. Cook the chopped bacon so that the fat begins to render.

Add the ground turkey to the pot and add salt and pepper and the vegetables.

Cook, stir and break clumps of the turkey for 12 minutes till the turkey is no longer pink. Add the spices; I add them to a small bowl ahead of time so I can pour into the pot when ready.

Add the tomatoes, Worchester sauce, and molasses with three cups water. Bring to a fast boil and simmer, covered for 1 hour.

Add the beans and continue to simmer uncovered for 30 minutes or so.

This is ready to serve but I believe it tastes best if it rests for a few hours or overnight. Adjust the liquid and chili spices for heat and salt. This recipe freezes very well too. I would have the chipotle chili powder on the table along with salt pepper and cayenne for those that want it really spicy. I found out that the spices tend to intensify.

Serve hot with shredded cheddar cheese, a dollop of Sour Cream and garnish with fresh Cilantro or your favorite garnish. Serves 8.