Chili Recipe

From Patricia Cornwell, author of the Kay Scarpetta series (Postmortem, Body of Evidence, The Last Precinct, Predator etc.)

Miami-Style Chili with Beer

1 pound lean ground turkey or extra-lean ground beef
3 tablespoons olive oil
1 1/2 cups trimmed and sliced white mushrooms
1 1/2 cups chopped green, red, or yellow bell peppers
1 cup chopped yellow onions
2 cloves garlic, minced
2 cans (28 ounces each) chopped tomatoes with diced green chilis
2 cans (16 ounces each) red kidney beans, rinsed and well drained
1 can (16 ounces) black beans, rinsed and well drained
1 bottle (12 ounces) Mexican beer
3 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano or marjoram
2 tablespoons chopped fresh basil
2 bay leaves
1 1/2 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons ground cumin
coarsely shredded extra-sharp cheddar cheese for garnish
sour cream if desired
Sourdough bread, cornbread or tortillas if desired

In a large Dutch oven or 4-quart saucepan, cook the ground turkey in 1 tablespoon of the olive oil over medium-high heat for about 5 minutes, or until browned, breaking up the meat with the side of a spoon. Drain the turkey well. Transfer to a double layer of paper towels and press out the excess fat. Wipe out the pan.

In the same pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the mushrooms, bell peppers, onions, and garlic and cook, stirring frequently, for 5 minutes, until the bell peppers are tender. Stir in the turkey, tomatoes with their juices, the kidney and black beans, beer, vinegar, oregano, basil, bay leaves, chili powder, salt and cumin. Bring the mixture to a boil. Reduce heat to medium-low and simmer, partially covered, for 1 1/2 hours, stirring occasionally.

Taste the chili for seasoning. Remove the bay leaves. To serve, ladle the chili into bowls and top each serving with cheddar cheese and/or sour cream if desired.

Serves 8 - 10; freezes well