Erin's Temptress Organic Turkey Chili

A world traveler and a culinary temptress who has trekked all over the planet, from Hibernia to Malaysia, Morocco to Saipan, Erin has brought us her version of turkey chili. We think she concocted it from when she was in the northern reaches of the Macgillycuddy's Mountains in the Iveragh Peninsula, when one has a wee bit of time on their hands with nothing else to do but hike with and cook for leprechauns. This recipe is for a slow cooker, but you can also cook it on the stovetop.


2 pounds organic (if you can get it) ground turkey
4 cloves garlic, finely chopped
2 cups sweet onions, chopped
1-tablespoon extra virgin olive oil
one-quarter cup chili powder
1-teaspoon ground cumin
1-teaspoon allspice
1-teaspoon ground cinnamon
1-teaspoon ground coriander
1-tablespoon oregano
ground black pepper to taste
one-quarter cup honey
2 cans (14 ounces each) organic diced tomatoes
one-half cup organic chicken stock
1-teaspoon hot sauce (or more to taste)
2-tablespoons red wine vinegar
2 bay leaves
one-half teaspoon kosher salt

Heat olive oil in a large pan and add turkey; cook over medium heat until brown or white. Transfer turkey to the slow cooker pot, then in the same pan, add the onion and garlic and cook over low flame until opaque and softened. Add spices and continue cooking until it aromatically reaches your senses, then add to the slow cooker pot. Stir in honey, tomatoes, chicken stock, wine vinegar, hot sauce, and bay leaves, add the salt, then cover and cook for about 6 hours on the low setting or on low heat. Enjoy with the leprechauns.




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