Contributed by Food2.
Spring’s allegedly here but based on forecasts across the country, there’s still time to fire up some good chili. Plus, depending on how you top it, you can still be beach-ready by summer.
The recipe provides a good blueprint for great chili. That said, customize it and make it your own. A little chocolate is a great add-in — the sweet creaminess balances some of the heat. It’s also a good budget dinner — use what you already have in your kitchen: different beans, different beer, frozen corn…go nuts.
Turkey Chili in 30 or Less
3 tablespoons 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 bottle of beer (a 12-ounce Mexican lager is great — Pacifico, Sol, etc.)
1 (14 1/2-ounce) can whole peeled tomatoes
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Optional toppings: scallions, cilantro, avocado, sour cream, grated jack cheese, tortilla chips
1) Heat the olive oil in a large, heavy skillet over medium-high heat.
2) Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until your kitchen starts smelling delicious, about 3 minutes.
3) Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
4) Add turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
5) Add beer and simmer until reduced by about half, about 8 minutes.
6) Add tomatoes to skillet–crushing them in your hands first –along with the beans; bring to a boil.
7) Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Serve up in bowls and top with your favorites.
Tip: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.
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