Add cilantro, sour cream, tortilla chips or avocado for a traditional Mexican garnish. Use soy instead of the turkey if you are going meatless.
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 5 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
- 1 pound ground turkey or 12 ounces soy crumbles
- One 12-ounce Mexican lager-style beer
- One 15 1/2-ounce can kidney beans, rinsed and drained
- One 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
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chili powder, oregano, salt, garlic and onions, and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and 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 (or add the soy crumbles and stir until coated.) Add the beer and simmer until reduced by about half, about 8 minutes. Add the beans. Add the tomatoes, crushing them through your fingers into the skillet, along with their juices; bring to a boil. Cover the skillet and cook, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.
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