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Indian Summer Chili - Great Party Food

Indian Summer Chili
I don't remember how we came about this recipe.  I do remember loving it instantly.  It is a go to recipe for parties and preparing meal ahead of time.  It is another of those meals that evolves with whats fresh, local, in the fridge or what people at the table can eat. 

Indian Summer Chili
Indian Summer Chili
Indian Summer Chili

At summers end, this one pot dish is full of my garden's harvest.  Try it at your next tailgate picnic.

       Indian Summer Chili

Heat a large pot over medium to medium high heat. Add oil and the turkey. Season the meat with Picante Passion or Bayou Blackening Balm. Break up the meat with the back of a wooden spoon into small crumbles.

Brown meat 5 minutes, then add onions and bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.  Add corn kernels, carrot and shredded zucchini.

Indian Summer Chili

Stir in Cajun White Bean Chili and tomato sauce and bring to a bubble.  Let chili simmer 10 minutes.  Adjust seasonings and heat level to your taste.
Remove from heat and serve.

Dipping and scooping into your chili: Pretzel Rods, Yellow, Red or Blue Corn Tortilla Chips, Pita Chips, Yukon Gold, Red Bliss or Blue Potato Chips.

Toppings: Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, Cheddar, 5 peppercorn Cheddar, Monterey Jack,  sliced canned jalapenos, drained Salsa, Sour cream, chopped raw onion, chopped olives, pimentos, cilantro leaves, diced tomatoes, etc.

  Indian Summer Chili

More great tailgate treasures;



Photo Credit:  Julie Cecchini




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