I made a double batch of this last Thursday for two reasons: So I could use my *new* dutch oven (yay!) and so that Chris won't starve while I am in Arkansas (his words, not mine). I have never made chili with turkey before, and it's definitely a different texture than ground beef. But the flavor was delicious! And it was even better the next day.
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
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 (found in the Mexican section)
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, 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, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--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.
MY NOTES:
- I had to cook the chili at the end a bit longer (15-20 mins), probably because I wasn't using a skillet.
- Wear an apron or poncho or something when squeezing the tomatoes. It was messy but a lot of fun!
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