• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 lbs lean ground turkey (or beef)
  • 1 large onion, coarsely chopped
  • 1 large can (1 lb. 12 oz) tomatoes peeled and diced
  • 1 can (15 oz) tomato paste
  • 1 or 2 cans (15 ½ oz) pinto beans, drained
  • 1 serrano pepper, seeded and chopped
  • 3 tablespoon each Worcestershire and aromatic bitters
  • 1 can (12 oz) beer or 1 ½ cups water
  • 3 cloves garlic, minces or pressed
  • 1 tea spoon crushed red pepper
  • 2 bay leaves
  • 1 tablespoon chili powder
  • 1 tea spoon each ground coriander and ground cumin; thyme leaves and oregano leaves; and dry basil


  • Crumble beef into a 5-6 quart kettle over medium heat; cook stirring to break up, until browned.
  • 2) Add onion and cook until soft.
  • 3) Stir in tomatoes (break up with a spoon) and their liquid, tomato puree, beans, serrano pepper, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay, chili powder, coriander, cumin, thyme, oregano, basil.
  • 4)Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well blended (about 2 hours).
  • This is a variation of a recipe from Sunset Magazine in the 80's.


Categories: Main Dish 

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