Frank Raganow’s recipe for game-day

Chili in black bowl with wooden spoon

A reason to give thanks for wildlife management.

Careful management of the wild turkey’s habitat and strategic relocation efforts have led to wild turkey population increases in Michigan from 2,000 in 1960 to over 200,000 today. Currently, the population of wild turkeys has increased to the point where hunting is allowed – which through the sale of hunting licenses directly provides much-needed revenue to fund management efforts now and into the future.

Frank’s Turkey Chili

  • 1 pound ground turkey
  • 2 cans (14 1/2 ounces each) tomato sauce
  • 1 can (15 ounces) diced tomato/green chiles (mild or medium)
  • 1 can (15 ounces) chili beans
  • 1 can (11 ounces) corn (sweet or fire roasted) [optional**]
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne
  • 1 large white onion (diced)
  • 2 cloves garlic (minced)
  • salt & pepper to taste
  • Olive Oil
  • Cheese, Sour Cream, Sliced Jalapeño [for garnish]

In a large pot, heat a large drizzle of olive oil over medium heat. Add diced onion and cook until soft/slightly browned. Add garlic and cook until fragrant (30 seconds). Increase heat to medium high and add ground turkey and season with salt & pepper; cook until browned. After turkey is cooked, add in tomato sauce, tomato/green chiles, chili beans, chili powder, ground cumin, cayenne and 1 cup of water. Heat until boiling - cover and simmer for 10-15 minutes. Add corn in the final 5 minutes of simmer. **Serve with grated cheese, sour cream, and sliced jalapeño.

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