Chili 4 Way

The fun of learning to cook is trying something with an idea of spices and flavors that go together but no idea of the result.  I made a turkey chili this weekend with no directions.  My goal was to mix sweet and spicy and hope for the best.  The result was my wife told me this was in the top 5 things I ever made and she said that she would not change a thing.  Wow.  The flavor started off sweet and finished with a nice kick at the end as you ate each bite.  I used a lot of ingredients so don’t be overwhelmed.  It was really easy to assemble.

1. Heat 2 tbsp olive oil and heat over medium high heat.
2. Add 32 oz of ground turkey and 16 oz ground chicken and cook until meat is browned
3. Now add the spices – 4 tbsp chili powder, 2 tbsp garlic powder, 1 tbsp dried onions, 1 tbsp paprika, 1 tbsp red pepper chili flakes, 1/2 tbsp black pepper and 1/2 tbsp salt and mix thouroughly and simmer for 15 minutes
4. Add 1 bottle of beer and 1/4 cup chicken stock, bring to a boil, then turn down to simmer for 20 minutes
5. Add 1/2 diced red onion, 4 cloves of chopped garlic, 2 – 14.5 oz cans of zesty chili tomatoes, 1 – 7 oz can of salsa casera, 2 tsp worchestershire, 3 tbsp molasses, 1&1/2 tbsp chili powder, 1/2 of a red pepper, 1 green pepper and 2 roasted beef bones (roasted in oven for an hour) and cook on simmer for an hour
6. Add 1 tbsp molasses and 2 tbsp brown sugar mix thoroughly and continue to simmer why a roux is made to tighten the dish
7. Mix 3 tbsp butter and 3 tbsp flour in a sauce pan to form a roux then add to chili and continue cooking for another 1/2 hour
8. Cook spaghetti, chop yellow onion and grab a bag of shredded 4 blend mexican cheese
9. Assemble with spaghetti topped with the chili, then add the onions and top off with a generous amount of cheese