Turkey Chili

[Anastasia Beaverhausen]

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.

[Anastasia Beaverhausen]

Daamn, why didn't anyone tell me adobo was SO HOT?

I used Dos Equis this time, and it was a winner.

[Qingdai]

http://www.marthastewart.com/recipe/white-turkey-chili

My husband makes this and it is freakishly good.

[Dingfod]

I've made turkey chili with leftover Thanksgiving turkey several times, but it was red chili rather than white.

[Demimonde]

something in my eye...

[Sock Puppet]

I tried this one out yesterday. I used just adobo* rather than chipotles en adobo (my allegedly Mexican wife is a wimp about chiles), and I used an amber ale rather than getting a Mexican lager, but other than that followed this straight up. Too much salt; even using salt-free kidney beans, it turned out too salty. Other than that, this turned out pretty well. Will try it again with half the salt and moar peppers.



*Pro Tip: When using the Adobo from those jars with the pop-off metal lid, exercise extreme caution. I had to do battle with the jar and scored at best a Pyrrhic victory. That stuff combines the worst of staining and oiliness to make it an absolute bitch to clean off of everything it comes into contact with -- especially when, as it did in my case, it comes into contact with ... everything. I thought molé was the staining champ. This stuff is 10 times worse.

[Anastasia Beaverhausen]

BTW, fuck whole tomatoes: Wally World's in-store brand has chili-ready tomatoes.