Turkey Chili - Recipe Challenge Week 2

When I saw Rachel Ray had a chili recipe in this month's issue, I knew I had to do it in order to compare it to Martha's we did last week.  In keeping with our one flop per week, this was it.  Sorry Rach, Martha kicked your butt big time in the chili round.  This came out like a oddly flavored ground turkey soup.  Thankfully my husband will eat anything, or this would've gone right in the trash.  The kids picked out the turkey on this one and then dipped chips in the "broth" so not a total loss.

Easy Turkey Chili

2 lbs ground turkey
1 onion, finely chopped
4 cloves garlic, finely chopped
One 2-inch piece fresh ginger, grated

2 scotch bonnet chile peppers, finely chopped
3 tablespoons chopped fresh thyme
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
Salt and pepper
2 cups chicken stock
One 14.5-ounce can diced tomatoes with chiles
One 12-ounce bottle lager beer
1/4 cup worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons cider vinegar 

Heat the oil in a large dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve.

I just looked up the reviews for this one on the Rachel Ray site.  Not good.  Should've checked there before trying this one.  Oh well.