What's Your Dish? "The Mack" CIAA chili by Chef Monica

Chef Monica shares her recipe for "The Mack" CIAA Chili.

Yields 8 servings.



  • 2 Tbsp. of Canola Oil
  • 1 lb. Ground Turkey
  • 1 lb. Chicken Sausage cut into bite size piece
  • ½ Yellow Onion, diced
  • 1 can of dark Beer
  • ½ cup of Chicken Stock
  • 1 tsp of Cumin
  • 1 tsp of Coriander
  • 1 Tbsp. of Chili Powder
  • ½ Tbsp. of Red Pepper Flakes (choose your level of heat)
  • Kosher Salt and Black Pepper to taste
  • 3 Cloves of Garlic, minced
  • 2 cans of Kidney Beans, drained and rinsed
  • 1 can of Diced Tomatoes with Green Chilies, drained
  • 16 oz. can of Tomato Sauce
  • ½ sprig of Fresh Oregano
  • 2 Tbsp. of Brown Sugar
  • Serve with condiment bar: Avocado slices, sour cream, shredded cheese, green onions, red onions, favorite, Romaine Lettuce, Corn Tortilla Shells,



  1. Heat a Dutch Oven to medium-high heat and add oil, diced onions season with salt and pepper. Cook onions until translucent. Next add fresh garlic, diced tomatoes and stir.
  2. Add Ground Turkey and cook until half done. Add Chicken Sausage and cook meat mixture until browned.
  3. Season liberally with cumin, coriander and chili powder. Add beer and reduce to less than half. Next add chicken stock and reduce to half.
  4. Next, add in oregano, beans and tomato sauce.
  5. Taste and correct seasoning. Add brown sugar and red pepper flakes.
  6. Cook Chili on medium low for about 30-40.
  7. Serve hot and with condiment bar.
Up Next:

  • Popular

  • Recent

Stories you may be interested in -- includes Advertiser Stories