Chili in summer?  At my house, anytime is chili time.  This one is a favorite, with or without beans.  I suggest Famous Bloemer’s® Chili Powder and Redneck Pepper® Jalapeño if you like yours extra spicy and hot. We save leftover chili to add to hotdogs.  Yummy!

Serves 4-6*

Ingredients:
1.3 pounds ground turkey breast
1  yellow onion, diced
1  10 oz. can Rotel® diced tomatoes and green chilies
1  15 oz. can tomato sauce
1 oz. Bloemer’s® chili powder
1 small can Bush’s chili beans (optional)
1 can or bottle beer, any kind
Redneck Pepper® Jalapeño (to taste)
¼ cup fresh chopped cilantro leaves (optional)

Directions:
Brown ground turkey and onion over medium-low heat in a covered 4-quart pan.   Gradually add the remaining ingredients except for the cilantro.  Bring to a boil, then cook, uncovered until the liquid reduces and chili is thick.  Don’t rush it.  This reduction can take from 20-45 minutes.  Remove from heat.  Stir in fresh cilantro and serve.

Store leftovers in a covered container or freeze in an airtight bag or container.  *Stretch this recipe (or leftovers) by adding 1 cup pasta and heating until pasta is al dente. Or serve the chili over cooked spaghetti.  That’s how we ate it back in the day.