I am in love with this chili. I have been making it for at least 5 years now and it’s amazing every time.
Who doesn’t love beer and cilantro? Such a good combo. Enjoy.
Ingredients:
3 tablespoons extra-virgin olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1 clove garlic, chopped
1 tablespoon tomato paste
1 pound ground turkey
One 12-ounce Mexican beer (corona)
One 15 1/2-ounce can kidney beans, rinsed and drained
One 14 1/2-ounce can diced tomatoes, with their juice
1/4 cup chopped fresh cilantro
Directions
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
Stir in the tomato paste; 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 withe juiced and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Stir in chopped cilantro. Taste for salt, add as needed.
Ladle the chili into bowls and serve with the garnishes of your choice.
