Bent Pot Turkey Chili (con carne)

Bent Pot Turkey Chili (con carne)

Ingredients (substitute freely):

2 tbsp vegetable oil
1 medium onion
salt
ground black pepper
garlic salt
Mexican chili powder
1 lb ground turkey
1 16 oz can stewed tomatoes
2 16 oz cans mexican chili beans
2 oz beer
Tabasco sauce

Preparation:

Peel and dice the onion roughly, allowing some larger pieces to remain. Brown in the vegetable oil in the bottom of an old bent pot, adding salt and pepper, mostly so the cook can enjoy the aroma this will produce. Careful – not too much salt as garlic salt will be added later. Once the onion is browned, add the ground turkey and brown it too, being sure to break it up into smaller bits. Once the turkey is browned, stir in the stewed tomatoes and all the liquid from the can. Cook for five minutes before adding the beans, as it takes longer for the tomatoes to soften . Stir in both cans of beans and all the liquid. Add a couple pinches of garlic salt. Cover the mixture with a layer of chili powder and stir it into the mix, then repeat this procedure at least once more, tasting to see if you will have to add more to suit your taste. Somewhere during this procedure you will want to add a couple dashes of Tabasco, also to suit your taste. Cover and let simmer on medium-low heat for one half-hour, then stir in the beer and cook for five more minutes.

Suggestion:

Open a bottle of beer when you start cooking and sip it throughout, being careful to leave two ounces for the recipe. If you accidentally finish the entire beer before it is time to add it to the chili, you will have to open and consume another. Repeat this procedure until you have successfully managed to get two ounces of beer into the mix. This last part explains how the pot got bent in the first place.