- 2 tablespoons extra virgin olive oil (EVOO)
- 2 pounds ground turkey breast
- 2 medium onions, chopped
- 4 garlic cloves, chopped or grated
- 2 jalapeño peppers, seeded and chopped
- 2 green bell peppers, seeded and chopped
- 3 tablespoons chili powder (about 3 palmfuls)
- 1 tablespoon cumin (1 palmful)
- 1/2 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 cup tomato paste
- Salt and ground black pepper
- 1 bottle beer, preferably an India Pale Ale (if you don’t want to use beer, use more stock or water)
- 2 cups chicken stock
- 3 tablespoons honey
- Grape seed, safflower or peanut oil, whichever you prefer, enough to go half an inch up the sides of your pan
- 12 fresh okra, thinly sliced by hand, mandoline or food processor slicing attachment
- Zest and juice of 2 limes
In a heavy-bottomed pot over medium-high heat, add two turns of the pan of EVOO. Cook the ground turkey until brown, about 5 minutes. Add in the onions, garlic and peppers, and cook until the onions are translucent, about 5-6 minutes. Stir in the chili powder, cumin, cinnamon, allspice, tomato paste, salt and ground black pepper, and cook about 1 minute. Add in the beer, chicken stock and honey and bring up to a bubble. Simmer for about 15 minutes.
While the chili is cooking, heat a high-sided sauté pan over medium heat with half an inch of oil. The oil is ready when rapid bubbles form around the bottom of a wooden utensil handle when it is inserted into the oil. When properly heated, carefully add the okra into the oil and fry until crispy and tender, about 2-3 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt.
Serve the chili topped with fried okra.