Farm Hands Fat-Free Chili from Andrew Meurer, Cincinnati, OH
Winner in the Ground Turkey Competition

2 lbs Honeysuckle White Ground Turkey
4 cloves garlic, minced
1 tablespoon fresh ginger root
1 tablespoon crushed red peppers
1/4 cup sesame oil
2 green peppers
14 oz kidney beans
12 oz tomato paste
16 ozs crushed tomatoes
1 sweet onion-large
1 tablespoon basil
3 tablespoons cayenne pepper
2 tablespoons ground pepper
1/4 cup Worscestershire
1/4 cup hot sauce (Franks Louisiana)
2 tablespoons paprika
2 cups water
1 beer (for the cook, or the chili)

Pan fry at high heat, garlic, red pepper, and ginger 
for 2 minutes. Add turkey. Stir into pan's ingredients, 
brown, and drain. Do not cover. In a large pot (2-3 qt) 
add browned turkey, tomato paste, crushed tomatoes, all 
remaining spices, sliced green pepper, chopped onion, 
and beans. Add two cups of water, bring to boil, stirring 
frequently. Simmer covered for 1 hr at low heat (add beer 
now or drink it). Ready to serve with grated sharp cheddar 
cheese and oyster crackers.