| White Chunky Beer Chili
Ingredients:
2 packages of lean-cut ground turkey
1 large sweet onion
5 cloves of fresh garlic
1 fresh red pepper
1 fresh green pepper
1 can of diced tomatoes
1 can of chick peas (garbanzo beans)
1 can of red kidney beans
1 can of blackeyed peas
1 can of chili beans
1 can/bottle of beer
extra virgin olive oil
1 bottle of hot sauce (I prefer Cholula)
salt
pepper
Instructions:
1) Get out a large cooking pot & a large sauce/frying pan. Heat them up & add the extra virgin olive oil to both--about the size of a quarter or two. The pans should be heating the oil, not boiling the oil.
2) Dice-up the onion & crush/press the garlic cloves. Add them to the large cooking pot w/ the hot olive oil. Chop up the red & green peppers and also add them into the large pot with the onions/garlic/olive oil. You're basically creating a miniature stir-fry in the large pot at this point & it should start to smell really, really good. If it doesn't, then you're doing something wrong.
3) At the same time, wash & clean the ground turkey & add it to the sauce/fry-pan until all of the meat is browned. Add salt & pepper to the ground turkey to flavor it to taste.
4) Once the onions in the large pot start to carmalize & get soft, dump the browned ground-turkey into the large pot with the onions/peppers/garlic & mix everything in.
5) Open the can/bottle of beer and dump 1/2 the beer into the mix. Then drink the other 1/2.
6) Let everything simmer for about 5-10 minutes. Use this time to open up all of the cans of beans & diced tomatoes.
7) Dump the diced tomatoes, red kidney beans, blackeyed peas, and chili beans into the pot. Kick-up the temperature to make sure there is a slow bubbling in the chili.
8) At this point, add any hotsauce you want. I prefer Cholula, but feel free to add whatever brand you like. If you're serving many people, ease up on the hotsauce and just make the hotsauce available on the table if people want to kick up their bowl up a notch.
9) Let everything simmer on a very slow boil for 45 minutes. Then, add the white garbanzo/chick peas. This is because the chick-peas are soft and if you add them too soon they'll get too mushy. Let the chick-peas cook in the pot for another 10 minutes.
10) At this point, you can serve-up the chili with no problem. Keep the burner on low to keep the chili pot warm. Make some cornbread & serve with cold beer. | 
