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Chili with ground turkey and pork sausage, beans, beer, and my favorite addition: black olives.

A few weeks ago, this super awesome guy I know mentioned he really wanted Chili and Baked Potatoes. He said he found some “healthy” recipe online, and I stopped him right there. No. We are making my Mom’s Chili. End of discussion.

It’s actually quite healthy. Except for maybe the bottle of beer. But that all cooks out, right? Whatever. Beer makes just about everything better.

Keep in mind that I am well aware my food photography is not going to win any awards anytime soon. Maybe one day I will get a fancy camera and take a food styling class and buy matching dishes – but for now we’re not even close to that. You just gotta trust this stuff is delicious.


  • 2 – 4 tbsp Olive Oil
  • 1 onion, copped
  • 3 cloves of garlic, minced
  • 1 package ground turkey
  • 1 package ground sweet sausage
  • 1 bottle of beer
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto, black, or white beans, drained and rinsed
  • sugar to taste
  • 1 can petite cut tomatoes
  • 1 small can of tomato paste
  • spicy salsa (optional)
  • fresh diced jalapeno (optional)
  • 1 can sliced black olives (optional)

Pour about 2 tbsp olive oil in a large soup pan and add turkey and sausage. Cook until done and then remove to a large bowl.

Add a little more olive oil to the pan and cook the onions until soft. Add chopped garlic and cook another minute or two.

Add the cooked meat and herbs along with the tomato.

Stir together and add the beer. At this point, the sauce might be a bit thin, so add some tomato paste to thicken it up. Sometimes you can use a whole can, sometimes less. Since tomatoes tend to be acidic, add a little sugar to tone them down. Start with about a tbsp. and then taste.

If  you want more kick, add some jalapenos and/or some spicy salsa.

Let simmer for about 30 minutes and taste again.

Add the beans and olives (totally optional, since I am olive obsessed). Stir, let simmer for a bit longer to let the flavors blend together and serve.

serve with baked potatoes or jalapeno cheddar cornbread. Chili was made for them.

Basic Baked Potato

I don’t drown my baked potatoes in chili (like someone I know) I keep it simple: sour cream, chives, cheese, salt & pepper.

use 1-4 potatoes, however many you want to make!

Preheat oven to 375. Scrub and clean the potatoes with hot water. Poke some holes in the potatoes with a fork to let air escape. Lay potatoes and a sheet pan, directly on the rack, or wrap in foil. Let cook in the oven for 45 minutes to an hour. Test potatoes for desired softness, cut open and serve with sour cream, chives, and cheese. Enjoy!