A Cozy Night In: Turkey Chili and Spiked Cinnamon Almond Milk

During the holidays, there is nothing like taking a break from the parties and having a cozy night in with friends and family. Make it a super casual evening that's all about being snuggled up by the fire and serve a no fuss menu that keeps you out of the kitchen. Lay out blankets next to the fire, as well as an array of board games for everyone to enjoy. Play the likes of Billie Holiday, serve mugs of hot Cinnamon Almond Milk and make a large pot of simmering Turkey Chili that guests can help themselves to.....

This is a particularly good plan for the day after Thanksgiving. Use your left over turkey for the chili or have extra ground meat on hand.    

Instead of hot chocolate, try something a little different. Almond milk combined with cinnamon, vanilla, nutmeg and maple syrup, creates a warm and soothing drink. Add some bourbon and it's even better....

Turkey Chili 

  • 1/4 cup olive oil
  • 4-6 tablespoons chili powder
  • 1 teaspoon dried hot red pepper 
  • 2 tablespoons dried oregano
  • 1 teaspoon cumin 
  • 1 teaspoon curry
  • 2 cups chopped yellow onion
  • 6 garlic cloves, minced 
  • 4 tablespoons tomato paste
  • 2 tablespoons chipotle hot sauce 
  • 1 tablespoon Tabasco hot sauce
  • 2-3 pounds of ground turkey (or 2 pounds of leftover turkey, shredded) 
  • 2 bottles of lager beer
  • 3 (28 oz) cans of tomatoes, whole peeled 
  • 1 (28 oz) can of crushed tomatoes 
  • 2-3 (15 oz) cans kidney beans, drained and rinsed 
  • 1 tablespoon salt, plus more if desired
  • 1 tablespoon black pepper
  • Shredded cheddar cheese for garnish
  • Green onions for garnish, chopped 
  1. In a large heavy dutch over or pot, heat olive oil on medium heat. 
  2. Add the chili powder, red pepper, oregano, cumin, curry, garlic and onions, and cook, stirring for about 3 minutes.
  3. Stir in the tomato paste, chipotle sauce and Tabasco. 
  4. Add the turkey, breaking it up and cook until the meat is no longer pink.  
  5. Add the beer and simmer until reduced, about 5 minutes.  
  6. Add the tomatoes, crushing them through your fingers into the pot , along with their juices; bring to a boil. 
  7. Add salt and pepper. 
  8. Cover the skillet and simmer, stirring occasionally, about 30 minutes.
  9. Add kidney beans and cook for 15 minutes. 
  10. Salt to taste.
  11. Ladle the chili into bowls. 
  12. Garnish with shredded cheddar cheese and green onions.
  13. Add some tortilla chips, if desired. 
Makes: 12 servings 

*This chili is particularly good after being refrigerated overnight and re-heated the next day! 

Spiked Cinnamon Almond Milk 

  • 2 cups unsweetened almond milk 
  • 2 teaspoons maple syrup 
  • 2 teaspoons vanilla extract 
  • 2 cinnamon sticks 
  • 1 teaspoon nutmeg 
  • 2 ounces bourbon  
  1. Bring almond milk, maple syrup, vanilla extract, cinnamon and nutmeg to a simmer in a saucepan.
  2. Simmer for 3 minutes and remove from heat. 
  3. Pour into a mug and add bourbon. 
  4. Enjoy! 
Makes: 2 servings 

1 comment:

  1. Ashley - made your Spiked Cinnamon Almond Milk one chilly night this weekend. It's spectacular!!! Hope you're very well, absolutely love following along with the blog, you're a supreme hostess. xo! Beth (Kimmell) Snyder