I’m not expecting this batch to be too fiery. I’m just recording the recipe here because I always forget my chili recipes after the fact and often want to reproduce them.

I don’t know how this one will turn out yet; I’ll update this after I try it. Click through for the full recipe.

Update 1: After about six hours in the slow cooker, the chili looked a little thin. I suppose my earlier judgement that it was too thick was off base. Maybe the recipe did not need an entire can of Yuengling. This has been remedied by adding potato flakes and stirring until the thickness looked about right. So far, this is a respectable batch. Not as good as last year’s, but solid. And it’s mild enough that we’ll both eat it. The real test comes after it gets to cure for a couple of days in the refrigerator, of course.

1.3 lb lean ground turkey
1 lb spicy italian sausage
2 medium onions, coarsely chopped

0.5 tsp garlic powder
1.5 tbs chili powder
1 tsp cilantro
1 tsp basil
2 packets Sazón Goya con culantro y achiote
4 tsp wasabi powder

2 Anaheim peppers, coarsely chopped
6 Serrano pepers, finely chopped
1 Habanero pepper, finely chopped

1 green bell pepper, coarsely chopped
4 carrots
3 stalks celery

2 14.5 oz cans diced tomatoes
1 8 oz can tomato sauce
1 can sweet corn
1 16 oz can dark red kidney beans
1 16 oz can pink beans
1 12 oz can Yuengling

1. Brown turkey, sausage and onions in about 2 tbs bacon grease on medium heat.
2. Add sweet pepper, carrots, celery, spices and the canned vegetables to the slow cooker.
3. When meat and onions have been browned just so that there’s no pink showing, drain and add to slow cooker. Turn stove burner to its highest setting and return the skillet to the burner.
4. Once the skillet is very hot, add the chili peppers. Roast them for 1 – 2 minutes. You probably want the hood fan on high while this is happening.
5. Add roasted hot peppers to the slow cooker along with the beer. Cook 5 – 6 hours on high.