Yes, this is my second chili version on the site, but it's one of my favorite foods, so why not! This one is definitely my choice for large sports gatherings with the hearty larger flavor.
3 tbsp garlic
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tbsp JF Universal Salt
2 tsp chili powder
1 tsp dried oregano
1 tbsp tomato paste
2 chipotle chile en aboco, coarsely chopped, w/ 1 tbsp sauce
1 lb ground turkey or 12 oz soy crumble
1 12-oz Mexican lager-style beer
1 14.5-oz can diced fire roasted tomatoes, with their juice
1 15.5-oz can organic kidney beans, rinsed & drained
Garnishes: sliced scallions, cilantro sprigs, avocado, sour cream, grated Colby/Jack cheese, and/or tortilla strips
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.
Recipe adapted from the Food Network.