Indian Summer Turkey Chili

From the Kitchens of Rachael Ray & Amy Gross

3 Tbls Olive Oil
2 1/2 lbs Ground Turkey (can use ground beef)
4 Tbls Chili Powder (or less if preferred)
2 Tbls Grill Seasoning
1 Tbls Cumin
2 Tbls Worcestershire Sauce
1-3 Tbls Hot Sauce
1 Onion, chopped
2 lg Bell Peppers, chopped
1/2 bottle of Beer, about 1 cup
1 (14oz) can of Tomato Sauce (can also use a few Tbls of Tomato Paste)
1/2 cup smokey Barbecue Sauce
1-2 cans of corn
1-2 cans of chili beans

~Heat a pot over med-hi heat. Add oil and turkey. Season meat and crumble it.

~Brown meat five minutes and add onion and peppers and cook 10 minutes more. Add beer and deglaze pan (get the good stuff off the bottom). Add tomato sauce and barbecue sauce and bring to a bubble. Add corn and beans.

~Let simmer 10 more minutes and serve.

*Can Freeze Leftovers*