This started out as Hy-Vee’s Wisconsin Badger Red Chili and has been perfected over years and dozens of iterations. Extremely well balanced, rich, and just a little sweet.
Just about any meat works well, provided the excess fat and grease are drained. We’ve made it with everything from ground venison to sliced cheddar brats, but typically use ground turkey (do not skip browning the butter).
Instructions
- In a large, heavy pot, melt 1 stick of butter over medium heat. Add the onion and red bell pepper and cook until softened, stirring often.
- In a separate pan over medium-high heat, brown 3 tbsp of butter. Add the turkey after the butter is completely browned. Cook the turkey, breaking it up by stirring. When the turkey is almost fully cooked, remove any excess liquid, return to heat for a minute and deglaze with a splash of beer.
- Add the turkey, remaining liquid and all, to the pot with the onions and peppers. Add the remaining beer and bring to a rolling boil for several minutes.
- Add the diced tomatoes, tomato sauce, chili beans, kidney beans, black beans, corn, garlic powder, onion powder, chili powder, cumin, smoked paprika, cinnamon, allspice, brown sugar, and chipotle peppers to the pot. Bring to a boil, then reduce heat to maintain a simmer and simmer for 1 hour with the lid on.
- Remove the lid and allow to thicken to the desired consistency. Adjust to taste: powdered broth or seasoning salt for salt, brown sugar for sweetness, chipotle peppers for spiciness.
- Serve and top with additions of choice. Sour cream, shredded Wisconsin cheddar cheese and hearty crackers are all good choices. Wisconsin cheese curds and cheddar ranch biscuits are also a great combination. Cinnamon rolls work well too.