I actually prefer using ground turkey over beef, as it makes the chili less heavy, not to mention lower in fat, although ground beef can be used if you prefer. This chili has a good zing of heat without being too hot. I like to serve it with a sprinkle of grated cheddar cheese on top and a side of cornbread. If you have leftovers, it freezes very well. Just put the leftovers into a zip top bag and thaw it out before you want to use it again.
- 1 tablespoon vegetable oil
- 1 lb ground turkey
- 2 cups chopped yellow onions
- 1 cup chopped anaheim chili (or any mild)
- 2 minced jalapenos
- 4 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1⁄4 teaspoon cayenne
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans (drained or rinsed)
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 2 cups brown beer (such as Bass or Newcastle - 1 12-oz. bottle, plus a little more)
- Heat the oil in a heavy pot over medium heat. Add the meat and stir to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
- Add the onion, chile peppers, garlic, chili powder, paprika, salt, black pepper, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
- Add the can of diced tomatoes (including juices), kidney beans, the tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
- Simmer the chili for at least 30 minutes, or the chili will slightly smell/taste like beer. One hour of simmering is ideal.