Drunken Turkey Chili Mac

By Texaschef11

Ingredients

• 1 tablespoon olive oil
• 2 pounds ground turkey
• 1-1/2 tablespoons fennel seed
• 1 teaspoon each ground thyme and sage
• 1 medium red onion, grated
• 1 red pepper, diced
• 1 green pepper, diced
• 1-15 oz. can corn
• 2-15 oz. can kidney beans, drained
• 1-29 oz. can tomato purée
• 1-29 oz. can tomato sauce
• 1 cup beer
• 2 tablespoons garlic powder (or 4 cloves minced garlic)
• 2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chili powder
• 1/2 teaspoon ground coriander
• 2 teaspoons cumin
• 1 teaspoon ground mustard
• 2 tablespoons Worcestershire sauce
• salt and pepper
• 1 16 ounce box whole grain elbow macaroni, cooking according to package directions
• grated cheddar cheese (garnish)
• chopped red onion (garnish)

Preparation

Step 1

-In a large Dutch oven over medium heat, add the oil and brown the turkey meat, along with the fennel seed, thyme and sage, until it's nicely caramelized.
-Add the grated onion (juice included), diced peppers, corn and beans.
-Stir to combine and cook a few moments for the peppers and onion to soften slightly.
-Add the tomato purée, sauce and beer.
-Turn the heat to low and stir well to combine.
-Add the remaining ingredients and continue to simmer, covered, stirring occasionally.
- To serve you can either mix the macaroni and chili together or you can spoon the macaroni into a dish first and top with the chili mixture.
-Garnish with chopped red onion and grated cheddar cheese (if desired) and serve alongside some hearty corn bread.