Fred Winston’s Chili became a favorite when it graced the freezer cases of grocery stores in the Midwest for over a decade. Here is a revised version of the original recipe. I’ve added some Chipotle seasoning to the spice mix for a smoky tasting bit of heat. The Chipotle, which is a smoked/roasted Jalapeño pepper, adds an added dimension to the flavor and finish of the chili. I like to make it two days in advance and let it sit in the refrigerator and ‘come together’. Serve in bowls. Garnish with a dollop of sour cream, shredded sharp cheddar cheese, and chopped raw onions. Some people like to serve it over a bed of rice. Serve with corn bread.
Good eating. . .good living.
Fred’s Chili (revised 01/2013)
Seasoning
2 Tbl ground Ancho chili
2 heaping tsp ground Chipotle chili
1 Tbl Paprika
1 heaping tsp ground Cumin
1 heaping tsp Oregano
Ingredients
2 – 20oz packages ground turkey meat / season overnight w/2 Tbl Chef
Paul Prudhomme’s Cajun (poultry) Magic
1 large onion
1 shallot
5 garlic cloves
1 large jalapeño
1 large green pepper
2 Tbl peanut oil
1 can – Bushes seasoned dark red kidney beans (drained)
1 can – Bushes Chili beans in sauce / hot
1 can – Bushes black beans (slightly drained)
1 – 25oz can Fosters premium ale.
1 – large can Red Gold diced tomatoes
1- small can Red Gold diced tomatoes & chiles
1 small can tomato sauce
1 Tbl Worcestershire sauce
1 Tbl Crystal hot sauce
Directions
Place spices in small container, mix, and set aside.
Open can of Foster’s Ale, let it sit overnight and become flat.
Chop vegetables except garlic. Sauté in peanut oil on medium high heat for 5 minutes. Mince garlic, add, continue to sauté.
Add meat, stir so that it will incorporate vegetable’s. Sauté until meat is cooked thoroughly. Drain excess oil and water from pot. Return to heat.
Add spice mixture and stir. Allow spices to heat up, stir continuously, until some of the spices begin to stick to the bottom of the pan. Add some beer to deglaze. With your spoon scrape the bits of spices and anything else that is stuck to the bottom of the pan. Reserve the rest of the beer.
Add can of tomatoes, tomato sauce, Worcestershire sauce, hot sauce, more beer (save about 8 oz.) Stir and bring to a boil. Reduce heat to medium and let it cook a few minutes so that the alcohol from the beer steams off. Stir.
Add beans, stir. Add remainder of beer, bring to a boil, cover, and reduce heat. Let simmer for 3 hours, after the first hour partially uncover, stirring every half hour until done.
