Servings
6-8
Ready In:
5-8 Hours
Prep Time:
30 Minutes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3-5 cloves garlic, chopped
- 1 tablespoon kosher salt
- 3 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 pound ground turkey/beef
- 1 (12-ounce) Mexican lager-style beer (Red Strip)
- 1 can whole peeled tomatoes, with their juice
- 1 can kidney beans, rinsed and drained
- ½ can Cannellini beans, rinsed and drained
- ½ can Black beans, rinsed and drained
Serve with– Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips,
Directions
Step 1
In large pot/skillet add olive oil, onion, garlic heat over medium heat. As the onions become clear add the salt, chili powder, and oregano. Continue to cook at Medium heat stirring frequently, until fragrant, about 5 minutes. Stir in the tomato paste and cook more 1 minute.
Step 2
Add the meat, breaking it up with a wooden spoon, and cook until the meat loses its raw color.
Step 3
Add the beer and simmer until reduced by about half, about 8 minutes.
Step 4
Then add the tomatoes crushing them through your fingers into the skillet along with their juices and the beans; bring to a boil. Add all the beans and cook, uncovered, stirring occasionally, until thick.
Step 4
Ladle the chili into bowls and serve with the garnishes of your choice.