Beer Turkey & Sausage Chili

Even though it's supposed to be spring, it doesn't feel like it in the Northeast. It's cold! The sun has been shining, but it's been so windy and cold. To warm us up, I decided to make chili. I didn't have ground beef, but I did have sausage and turkey. The sausage made it rich, while the turkey mellowed its richness. I also added a leftover beer we had in the fridge from the previous night. It was a Saranac Legacy IPA, and it lended a hoppy aroma to the chili. It was the perfect way to warm up on a chilly spring day.

Beer Turkey & Sausage Chili
adapted from Hanover

1/2 pound sausage (casings removed)

1 pound ground turkey

1 green bell pepper (seeded and chopped)

1 bottle (12 oz.) beer (I used an IPA, but a lager, porter, or stout would also work.)

1 large can (40 oz.) light red kidney beans (drained and rinsed)

1 large can (29 oz.) tomato sauce

1 small can (15 oz.) fire-roasted tomatoes

1 small can (15 oz.) diced tomatoes with chipotle peppers 

1 small can (15 oz.) black beans (drained and rinsed)

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

shredded cheese, sour cream, and tortilla strips for garnish (optional).

Brown sausage in a large skillet, drain fat, and add to a crock pot. Brown turkey in sausage drippings, drain, and add to crock pot. Add beer, pepper, tomatoes, beans, spices, and sauce, and mix well. Cover and cook on low for 6 to 7 hours. Serve with shredded cheese, sour cream, and tortilla strips, if desired.