| 1 lb | 450 g | Granny's lean ground turkey |
| 4 slices | bacon, cut in 1 inch pieces |
| 2 tbsp | 30 ml | vegetable oil |
| 1 1/2 cups | 375 ml | onions, chopped |
| 3/4 cup | 175 ml | green pepper, chopped |
| 1 cup | 250 ml | celery, chopped |
| 1 1/2 tsp | 7.5 ml | garlic, chopped |
| 1 cup | 250 ml | flour |
| 4 tbsp | 60 ml | vegetable oil |
| 1/2 tsp | 2.5 ml | freshly ground black pepper |
| 2 tsp | 10 ml | chili powder |
| 1/2 tsp | 2.5 ml | ground cumin |
| 1/2 tsp | 2.5 ml | sea salt |
| 1 tsp | 5 ml | freshly ground black pepper |
| 1(26 oz | 796 ml) can | plum tomatoes, diced |
| 1 (5 oz | 150 ml) can | tomato paste |
| 1 bottle | amber ale |
| 2 cups | 500 ml | mild salsa |
| 4 cups | 1 litre | turkey or chicken stock, homemade or low sodium |
| 1 (18 oz | 540 ml) can | black beans, rinsed and drained |
| 1 cup | 250 ml | corn, frozen |
| 1 (4 oz | 127 ml) can | jalapenos, drained |
| 2 capfuls | Crown Royal Rye Whiskey |
| 1 tbsp | 15 ml | fresh lime juice |
| 1/2 tsp | 2.5 ml | hot sauce |
“Part chili and part gumbo, this is my attempt at uniting two of my favourite cooking cultures – Tex Mex and Cajun – in culinary matrimony.” ~ Renee Czubryt
Recipe courtesy of Renee Czubryt, 3rd Place, 2012 Turkey Chili Throwdown
