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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Food . Ingredients:
3 tablespoons extra virgin olive oil |
1 medium yellow onion, chopped |
5 garlic cloves, chopped |
1 teaspoon kosher salt |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1 tablespoon tomato paste |
1 chipotle chile in adobo, coarsely chopped, with 1 tablespoon sauce |
1 lb ground turkey |
1 (12 ounce) mexican lager beer |
1 (14 1/2 ounce) can whole canned tomatoes, with their juice |
1 (15 1/2 ounce) can kidney beans, rinsed and drained |
sliced scallions (optional) or fresh cilantro stems (optional) or avocados (optional) or sour cream (optional) or grated monterey jack cheese (optional) or tortilla chips, for garnish (optional) |
Directions:
1. Heat the olive oil in a large, heavy skillet over medium-high heat.
2. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
3. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
4. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
5. Add the beer and simmer until reduced by about half, about 8 minutes.
6. Add the tomatoes—crushing them through your fingers into the skillet—along with their juices and the beans; bring to a boil.
7. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
8. Ladle the chili into bowls and serve with the garnishes of your choice.
9. Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.
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