Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Smokey Chili July 18, 2012

Filed under: Diva's Brew-ha,Soups & Veggies — lowfatdiva @ 8:51 pm
Tags: ,

Too hot for you?  No worries, just add this recipe to your favorites until the weather turns a bit cooler, it will so be worth the wait.  This chili recipe is smoky and delicious.  You can adjust the smoky flavor by the beer you use as well as the smoked paprika.  Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Smokey Chili

  • 12 ounces ground turkey breast
  • 4 ounces lean ground pork
  • 3 ounces smoked apple and chicken brats, casing removed  (about 2 brats)
  • 1 large yellow onion, diced roughly
  • 2 tablespoons coarsely chopped red chile peppers, such as Fresno peppers
  • 4 medium garlic cloves, finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt, plus more as needed
  • 1 teaspoon whole fennel seeds
  • 1/4 teaspoon ground cayenne pepper
  • 1 (22-ounce) bottle smoked beer
  • 1 (28-ounce) can crushed tomatoes
  • 1  can kidney beans
  • 1 tablespoon smoked paprika
  • 2 teaspoons granulated sugar
  • 6 medium scallions, white and light green parts only, thinly sliced
  • Sour cream, for garnish
  1. Spray Pam Olive Oil on the bottom of a  large Dutch oven or large, heavy-bottomed pot with a tight fitting lid. On medium-high heat add the ground turkey, pork, and roughly chopped brats and cook, stirring to break up the meat with a wooden spoon, until the meat is browned and no bits of pink remain, about 5 to 6 minutes.
  2. Stir in onion, chiles, garlic, chili powder, cumin, 1 teaspoon of the salt, fennel seed, cayenne pepper, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Add the 1/2 of the beer and bring to a boil. Simmer until the beer flavor is cooked off, about 5 minutes. Stir in the remaining 1 teaspoon salt, tomatoes, kidney beans, and sugar. Add smoked paprika to taste.
  3. Bring the chili to a boil, cover, reduce heat to low, and simmer about 1 1/2 hours.  Add other half of beer in the last 30 minutes. Taste and season with salt as needed.
  4. Serve the chili garnished with the scallions, sour cream, and, of course, a smokey beer 🙂

NOTE:  I like more “stuff” in my chili so I do add more beans.  This recipe has a lot of liquid which is fine if you like your chili like that.  You can also add fresh tomatoes to cook in the pot too.


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