2 tablespoons extra virgin olive oil (EVOO)
2 pounds ground turkey breast
2 medium onions, chopped
4 garlic cloves, chopped or grated
2 jalapeño peppers, seeded and chopped
2 green bell peppers, seeded and chopped
3 tablespoons chili powder (about 3 palmfuls)
1 tablespoon cumin (1 palmful)
1/2 teaspoon cinnamon
1 teaspoon allspice
1/4 cup tomato paste
Salt and ground black pepper
1 bottle beer, preferably an India Pale Ale (if you don’t want to use beer, use more stock or water)
2 cups chicken stock
3 tablespoons honey
Grape seed, safflower or peanut oil, whichever you prefer, enough to go half an inch up the sides of your pan
12 fresh okra, thinly sliced by hand, mandoline or food processor slicing attachment
Zest and juice of 2 limes
In a heavy-bottomed pot over medium-high heat, add two turns of the pan of EVOO. Cook the ground turkey until brown, about 5 minutes. Add in the onions, garlic and peppers, and cook until the onions are translucent, about 5-6 minutes. Stir in the chili powder, cumin, cinnamon, allspice, tomato paste, salt and ground black pepper, and cook about 1 minute. Add in the beer, chicken stock and honey and bring up to a bubble. Simmer for about 15 minutes.
While the chili is cooking, heat a high-sided sauté pan over medium heat with half an inch of oil. The oil is ready when rapid bubbles form around the bottom of a wooden utensil handle when it is inserted into the oil. When properly heated, carefully add the okra into the oil and fry until crispy and tender, about 2-3 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt.
Serve the chili topped with fried okra.