Turkey & Cranberry Chili

Directions

Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock.

Cover and place in the oven. Turn oven to 325℉ (160℃) and cook for 1½ hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chili ingredients.

Serve with warm tortillas instead of bread and pass sour cream on the side.