- 2 ground wild turkey breasts
- 1 12-ounce light beer (I used a honey wheat)
- 4 cups whole milk
- 1 small can of chicken stock (or make your own wild turkey stock
- 1 cup sour cream
- 1 stick butter
- 1 small can white beans (I used great northern beans)
- 1 small can whole sweet corn kernels
- 1 small package sliced mushrooms (use morels if you've got some!
- 1 large white onion
- 2 cups diced sweet peppers
- 3 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon lemon peel
- 1 teaspoon oregano
- 1 teaspoon basil
First, let me give my reasoning for using ground wild turkey breasts vs. chunks. It's simple: By running the meat through my Weston Grinder, all the ingredients and flavors in the chili will more fully infiltrate the meat during the cooking process. You can use small cubes of wild turkey meat if you wish, but this time I personally chose to go ground. Now, let's get on with it.
Heat a cast-iron Dutch oven to medium-high. Add butter, let it melt, then add the veggies and ground turkey breasts. Hit it all with turmeric, cumin, lemon peel, 1 tablespoon of Kosher salt and 1 teaspoon of black pepper. Cook until the meat just barely goes from pink to white. We're purposefully adding only a handful of the seasonings at this point, as I feel like they blend better with the meat and veggies during the browning process.
Add all the remaining ingredients and bring to a slow boil on the stovetop while stirring. Reduce heat and let it simmer until the liquid has evaporated to your liking. Cover the Dutch oven and let it simmer as long as possible before scooping copious amounts down your hungry hatch. It'll only get better with time, but leftovers aren't likely if you have guests.