I made this tonight. It was really good.
* 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
* 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
Directions
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.
Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.
30-Minute Turkey Chili Recipe : Food Network Kitchens : Food Network
NB: I couldn't find chipotles en adobo (I went to Wally World), so I just added a little extra chili powder. I also used Blue Moon instead of a Mexican lager (I had Blue Moon, Guinness, and Coors Light onhand). And I used diced tomatoes instead of whole.
I also had to let it cook a lot longer than the final 10 minutes, as it still hadn't thickened to my liking.