Turkey Chili With Beer

Serves: 4



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

     Sliced Scallions, Cilantro Sprigs, Avocado, Sour Cream, Grated Monterey Jack Cheese, And/Or Tortilla Chips, For Garnish, Optional

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.