30-Minute Turkey Chili

Times:

Prep

10 min

Inactive Prep

--

Cook

30 min

Total:

40 min

Recipe from Food Network Kitchens

Ingredients

• 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, sour cream, grated cheddar cheese and tortilla chips

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.

This winter DH and I went on the search for the perfect chili recipe. This is the best we've found by far... there is a lot of depth to the flavor, and it has a little kick to it. Only thing we did different than the written recipe is to simmer it longer, because we like our chili to be thick (not runny/watery) So we just cook it down until its at thick as we want it to be. We may consider reducing the amount of beer we ad in the future. But we've made it several times now and it always turns out great!