Smokin’ Scovilles Turkey Chili
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 Tbsp olive oil
1 onion, chopped
5 cloves garlic, minced
2 small green bell peppers, seeded and chopped
1 habanero pepper, seeded and chopped
2 lbs lean ground turkey
2 Tbsp chili powder
2 tsp red pepper flakes
1 Tbsp paprika
1 Tbsp ground cumin
2 tsp dried oregano
1 tsp ground black pepper
1 (1 oz) envelope instant hot chocolate mix
2 tsp seasoned salt
1 Tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
2 (14.5 oz) cans diced tomatoes with green chile peppers, drained
1 (8 oz) can tomato sauce
1 (15 oz) can kidney beans, drained
1/2 cup cheap beer
1/2 cu canned whole kernel corn
1 Tbsp hot pepper sauce
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper. Cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover and cook for about 5 minutes, stirring occasionally, or until the meat is not longer pink. Stir everything together so the garlic doesn’t burn.
Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chiles, tomato sauce and kidney beans. Crack open a beer and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
Mix in the corn and hot pepper sauce, and simmer for about 10 minutes. Remove from the heat and allow to cool for a few minutes before serving.