Old Crow & Philly Chili

I found the original recipie for "Kevin's Jack & Philly Chili" in a booklet titled "Marlboro Chili Roundup; 50 winning recipies.  It was submitted by Kevin Janiak in Brookfield, IL.  I made several suble changes, one being the substitution of Old Crow for the Jack Daniels.  That was done in honor of President Hary Truman who had a glass of Old Crow every night before he went to bed.  Huh, sometimes I act more presidential than you know.

Old Crow & Philly Chili
INGREDIENTS:

4 cups medium red onions, chopped
1 large green pepper, chopped
2 lbs lean ground turkey
3 tablespoons of olive oil
1 28 oz can of diced fire roasted tomatoes
1 6 oz can of tomato paste
1 15.5 oz. can of chili hot beans

1 15.5 oz can black beans (rinsed)
1 14.5 can of no fat reduced sodium chicken broth
3 tablespoons of chili powder
1/3 cup sliced Pepperoncini peppers
1 tablespoons Splenda brown sugar
1 tablespoon unsweetened cocoa
1 tablespoon fresh ground black pepper
3 tablespoons Crystal Louisiana Pure Hot Sauce
2 cups shredded cheddar cheese
2 tablespoons Old Crow Tennessee Whiskey
4 oz. Cream Cheese
1 16 oz. bag of tortilla chips


DIRECTIONS:

1. Chop up 4 medium onions and 1 large green pepper and set aside.
2. In your favorite chili or soup pot, brown 2 lbs. of ground turkey, and drain excess fat in a strainer sitting in a bowel to catch the grease. 

3. Pour 3 tablespoons of olive oil into the pot and sauté 2 cups of chopped onion and entire chopped green pepper for 5 minutes over medium heat.
4. Add the ground turkey to the sautéed onions and green pepper. Over medium heat, stir in fire roasted tomatoes, tomato paste, chili beans, black beans, chicken broth, chili powder, dark brown sugar, cocoa, black pepper and cook for 15 minutes over medium heat.

5. Add Cream cheese and Old Crow Tennessee Whiskey and stir until Cream cheese is melted completely. About 15 minutes over medium heat 

*SPECIAL NOTE; if you plan on sharing your chili with anyone with a delicate system and they can not handle “hot and spicy” food, take their portion out before the next step.

5.Add the Crystal Louisiana Pure Hot Sauce and the  pepperoncini peppers.
7. Reduce heat to simmer and cook for 1 1/2 hours, stirring every 15 minutes.

Ladle Chili into serving bowl and top with shredded cheddar cheese. Add 5 tortilla chips on edge of bowl.