3 Tbsp plus 1 tsp olive oil
1 and 1/4 pounds Italian style hot turkey sausage links
2 and 1/2 pounds ground turkey or beef
5 cups chopped yellow onions
1 large red pepper, diced
2-4 fresh jalapeno chilies, seeded and finely chopped
8 garlic cloves, minced
1/3 cup medium hot powdered red chilies or 1/4 cup Hungarian sweet paprika
2 and 1/2 Tbsp ground cumin, preferably from toasted seeds
2 Tbsp dried oregano, crumbled
1 Tbsp unsweetened cocoa powder
1 Tbsp freshly ground black pepper
1 tsp ground cinnamon
4 cups chicken stock
One 15 ounce can crushed tomatoes w/ add puree
1 cup flat amber beer, such as Dos Equis
Two 15 ounce cans dark red kidney beans, drained and rinsed
2 tsp salt
2 or more Tbsp yellow cornmeal
Toppings (any or all)
grated sharp cheddar or Monterrey Jack
pickled jalapeno slices
sour cream
chopped black olives
chopped red or green onions
diced tomatoes
salsa
cilantro, finely chopped
How to make:
In a large Dutch oven, over medium heat, warm 1 teaspoon of the olive oil. Add the sausage links. Cook uncovered, turning once until browned, about 10 minutes. Sausage will not be cooked through. Transfer to a cutting board and cool. Quarter the sausage lengthwise, then cut them crosswise into 1/2" pieces.
Set the pan back over medium heat. Add the ground meat and cook, breaking up any lumps, until just cooked through, about 10 minutes. With a slotted spoon, remove meat to a bowl. Pour off the drippings. Return the pan to medium heat and add the 3 Tablespoons of oil. Stir in the onion, pepper, jalapeno, garlic, powdered chili, cumin, oregano, cocoa, black pepper, and cinnamon. Cover, lower the heat and cook, stirring often to prevent sticking, for 15 minutes. Stir in the sausage pieces, stock,tomatoes, beer, beans and salt. Bring to a simmer, partially cover and cook, stirring occasionally, for 35 minutes. Stir in the ground meat, partially cover and cook for another 10 minutes.
In a small bowl, stir together 1/4 cup of the hot chili liquid and the cornmeal. Stir back into the chili and simmer until thick, 5-10 minutes. Adjust the seasoning.
Note..The chili can be prepared up to 3 days in advance (without the cornmeal) which gives the flavors a chance to develop. Reheat the chili w/o thinning, until hot, then thicken with cornmeal.