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48 oz. Ground Turkey (browned)
1 T Chopped Garlic
7 oz. Frozen Diced Onion
10 oz. Frozen Diced Green Pepper
15.5 oz. Black-Eyed Peas (rinsed/drained)
15.5 oz. Kidney Beans (rinsed/drained)
15.5 oz. Great Northern Beans (rinsed/drained)
15.5 oz. Pinto Beans (rinsed/drained)
56 oz. Petite Diced Tomatoes (with juice)
24oz. Tomato Puree
28oz. Chunky Crushed Tomatoes (I used ‘Furmano’s w/basil, garlic, and oregano’)
1 jar Heinz Chili Sauce
½ Can Yuengling Lager (or beer of your choice)
3 T Ground Cumin
1-1/2 T White Pepper
1-1/2 T Garlic Powder
1 T Ground Coriander
1 t Ground Smoked Paprika
1 t Ground Sweet Paprika
1 t Ground Chipotle Pepper (optional)
1 t Cocoa Powder (optional)
Salt (to taste)
Egg setup Indirect with Platesetter (legs UP). Ceramic BGE feet on platesetter, then Dutch Oven on BGE Ceramic feet. 350 dome. Add wood chunks as you desire (with lid ‘off’ to help with smoky flavor).
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Brown ground turkey, drain grease. (I did this on stovetop, but can be done on BGE)
Combine all remaining ingredients in 7qt. (or larger) Cast Iron Dutch Oven. Stir.
Add browned Turkey meat. Stir.
I started with the ‘lid on’ for first 30 minutes, then ‘lid off’ for another 2 hrs or so. Stir and keep an eye on things periodically. If too thin, possibly remove lid to allow for evaporation.
Serve as is, or over Rice; garnish your preferred combinations of shredded cheese, sour cream, and cilantro. Enjoy!
Number of Servings: 6 qts
Time to Prepare: 20-25min.