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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 25 |
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This started from a basic 30 minute chili recipe, but built into quite a project. The spices and their amounts should be, of course, tweaked to taste. Choose a beer you like to drink. I've tried Negra Modelo, Pacifico, and Blue Moon. Negra Modelo's been my favorite so far, but each of these beers has been really good. Try to go with a fattier turkey (the 93% vs. 99%), but if your supermarket only has the 99%, substituting 1 1/2 tablespoons of butter for a tablespoon of olive oil has worked for me in the past. Ingredients:
3 tablespoons extra virgin olive oil |
1 medium sweet onion |
5 -8 garlic cloves |
2 teaspoons kosher salt |
1 1/2 tablespoons chili powder |
1 teaspoon oregano |
1 1/2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon red pepper flakes |
1/2 teaspoon cayenne pepper |
1 tablespoon tomato paste |
2 chipotle chiles in adobo, chopped, plus |
1 tablespoon adobo sauce |
1 1/4 lbs 93% fat free ground turkey |
1 (12 ounce) bottle lager beer |
1 (14 1/2 ounce) can whole canned tomatoes |
1 (15 ounce) can kidney beans, rinsed and drained |
extra chopped onions (optional) or avocados (optional) or sour cream (optional) or tortilla chips (optional) or cornbread (optional) |
Directions:
1. Heat olive oil in large, heavy skillet over medium-high heat.
2. Add onion, garlic, salt, chili powder, oregano, cumin, coriander, red pepper flakes, and cayenne and cook until fragrant, about 3 minutes.
3. Stir in tomato paste and chipotle chile and sauce, about 1 minute.
4. Add turkey, breaking with a wooden spoon and cook until it loses its raw color, about 3 minutes.
5. Stir in rinsed beans.
6. Add beer and simmer until reduced by about half, about 8 minutes.
7. Add tomatoes, crushing with fingers and their juices.
8. Cook, uncovered, stirring occasionally, until thick, about 10-20 minutes.
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