Go-To Turkey Chili

I think I first started making this chili in 2008 when my husband and I had just started dating. It’s stood the test of time and is quick, super satisfying, and easy to scale up for a crowd. Now I almost always have some in the freezer and it’s seen us through many Halloweens and chilly days.

Recipe

3 Tbsp olive oil

1 medium onion, chopped

5 cloves garlic, minced

1 tbsp kosher salt

2 tsps chili powder

1 tsp dried oregano

1 tbsp tomato paste

1 chipotle in adobo, coarsely chopped, with one tbsp adobo sauce

1lb ground turkey

1 12oz beer

1 14.5oz can whole peeled or crushed tomatoes

1 14.5oz can red kidney beans, rinsed and drained

Optional Garnishes: Avocado, shredded cheese, sour cream, tortilla chips, pickled onions, scallions, cilantro

Instructions

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.