Chili is a Texas mainstay and actually a state food (since 1977). So, it stands to reason that we know a thing or two about making a good pot of it every now and then. But once in a while, someone comes along with a recipe that puts a little spin on it we hadn’t thought of before. Enter: Rachael Ray’s Indian Summer Turkey Chili. It’s a great way to enjoy a “bowl of red” that’s in keeping with the season and today’s lighter eating habits! Spice up your dinner routine.
Shared on the Food Network, the recipe for Rachael Ray’s Indian Summer Turkey Chili is relatively simple to follow and is a great way to make use of ground turkey, a healthier meat option which changes things up just a bit. Aside from the addition of a bottle of beer, the rest of the recipe is much like that of your standard fall time Texas chili. However,, she takes it just a step further by recommending some items you might want to consider dipping into it. Now, we don’t know how you eat your chili, but nine times out of 10, we’re simply having a piece of toast with ours, or a basic bread and butter complement. This recipe calls for such dippers as pretzel rods, black bean tortilla chips, and pita chips, as a few examples. It also goes to the points of recommending various chili toppers as well, including shredded cheese, jalapenos, sour cream, and chopped cilantro, among others.
