You read correctly, there’s beer in this chili and it’s remarkable. You will not be able to stop eating this and that’s ok because it’s actually very healthy. It’s a 1 pot chili that will bring a warm cozy feeling to any home!! We use our cuisine art cast iron pot for this and it’s perfect. This recipe is super healthy and filling and it can be frozen so we like to double it and store some for those lazy nights! What’s nice about chili is that it’s not a very sensitive recipe, meaning that you can play with the spices and add more or less of what you want. Just start with a little and keeping adding based on how much spice you want. You can also swap turkey for beef or just stick to beans to make it vegetarian. We find turkey is the best because it’s low fat but adds great flavour. You can also add any vegetables but we keep our chili quite classic! The toppings make this exquisite so don’t skip them!
2-3 lbs of ground turkey
1 can or red kidney beans
1-2 tbsp of vegetable oil
1 large chopped onion
3 minced garlic cloves
1 chopped red bell pepper
3 large chopped carrots
2 tbsp of tomato paste
1 small can of pale ale beer
1.5 cups of chicken stock
2 cups of diced tomatoes
2 tsp of each spice: cumin, coriander, chili, cayenne, chipotle chili, salt, pepper, thyme (or to taste)
Optional: 2-3 chorizo sausages
A bunch of fresh chopped coriander
3 fresh limes
2 cups of shredded cheddar
2 jalapeno peppers sliced thin (seeds removed)
Heat vegetable oil in your pot. Once hot add the turkey and cook through until nicely browned. Set aside in a separate bowl.
If you are adding the optional chorizo, then remove the casing, cook until browned, and set aside (don’t drain fat as it will add flavor)
Add 1 large chopped onion, 3 minced garlic cloves, 1 chopped red bell pepper, and cook down till soft, scraping brown bits leftover from meat. Add a tablespoon of tomato paste at this point.
Add browned meat back in to pot and cook together for a few minutes.
Add small can of pale ale beer like Stella Artois (or other) and cook down until it’s all evaporated.
Add 1-1.5 cups of chicken stock and set it to a rolling boiling (medium - high). Add diced tomatoes, carrots, all the spices, and the red kidney beans .
Turn heat to low and let is cook for 1.5 - 2 hours (stirring occasionally). Let it sit for as long as your can once to allow the flavors to really meld together. Taste about 1 hour in and add any spices if needed.
Serve with jalapeno, coriander, cheddar, coriander, sour cream and some lime!