Turkey Chili With Beer
Here is what you will need:
• 3 Tablespoons Extra-Virgin Olive Oil
• 1 Medium Yellow Onion, Chopped
1 Jalapeno chopped (can remove stems and seeds
to make less hot)
• 5 Cloves Garlic, Chopped
• 1 Tablespoon Kosher Salt
• 2 Teaspoons Chili Powder
• 1 Teaspoon Dried Oregano
• 1 Tablespoon Tomato Paste
• 1 Chipotle Chile En Adobo, Coarsely Chopped, With 1 Tablespoon Sauce
• 1 Pound Ground Turkey
• 1 (12-Ounce) Mexican Beer
• 1 (14 1/2-Ounce) Can Whole Peeled Tomatoes, With Their Juice
Here is how you make it.
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion and jalapeno and saute.
Add garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color and is cooked.
Add the beer and simmer until reduced by about half, about 8 minutes.
Add the tomatoes along with their juices and the beans; bring to a boil.
Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.
Sally’s notes: If you want you can add a can of kidney beans.