Beer & Clam Chili
Hands down best chili you will ever eat. After years of perfecting the recipe, here is the final product.
300 Per Serving
Lunch or Supper
About Beer & Clam Chili
By: Spencer Bomboir
After years of thinking I had perfected my chili, I was in for a rude awakening when I finally realized what I was missing all these years. It was right under my nose, and it was adding a beer and some clam to the mix.
- 1 Package ground turkey
- 1 Can Diced Tomatoes
- 1 Can Mushrooms
- 1 Can Corn
- 1 Can White Beans
- 1 Can Baked Beans
- 1 Can Beer (AGD works great)
- 50 ml Clamato Juice
- Sweet Baby Ray’s BBQ Sauce
- Brown Sugar
- Cajun Seasoning
- Curry Powder
- 1 large Carrot
- 1 large Jalapeno
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 medium onion
- 3 cloves garlic
- Bomb Sauce
- Worcestershire Sauce
- Chili Powder
- Onion Powder
- Garlic Powder
- Cayenne Pepper
Pretty much adding in every spice in your panty along with half the canned goods from superstor, but trust me when I say this recipe is delicious. Plus, there is so much of it you can eat it for like 8 days straight after you make it!
Step by Step Instructions
Put a large on the stove, turn burner to a medium-high heat and cook turkey meat 80% done. Add worcestershire sauce. Remove to a plate once finished
Add in onions and cook until softened. Then add in garlic (minced), jalapeno (diced), mushrooms and carrot (shredded). Cook until softened.
De-glaze pan with your beer. Add in clamato, bbq sauce, ketchup, mustard, bomb sauce, brown sugar. Cook for 2 minutes.
Add in diced tomatoes, corn, white beans, baked beans, green pepper, yellow pepper, paprika, salt, pepper, cajun, curry, chili powder, onion powder, garlic powder and cayenne pepper.
Bring to a boil, then reduce to low heat. Should gurgle on the stove for 2-3 hours, but the longer the better! Make sure you stire every once and a while to prevent burning.
People Who’ve Made This
“I love chili. I eat it every single day.”
“Thith chili wath kinda thpithy but i thtill really liked it.”
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