3 tblsp chili powder
1 tblsp ground cumin
1/4 cup extra virgin olive oil
2 large yellow onions, chopped
2 large red bell peppers, chopped
3 large garlic cloves, minced
1 tblsp dried oregano
salt and freshly ground black pepper
1/2 large jalepeno pepper, minced, with ribs and seeds
1/2 can chipolte peppers in adobo, chopped
2 lbs ground turkey
1/2 can (14 oz) low sodium beef broth
1/2 bottle Guinness extra stout
1 14 oz can tomato sauce
1 14 oz can chopped tomatoes
1/2 can tomato paste
1 tblsp ground cumin
1 tblsp ground oregano
2 15 oz cans red kidney beans, drained and rinsed
2 15 oz cans black beans, drained and rinsed
sour cream
fresh chives
Heat a large enameled dutch oven over medium heat. Add 3 tblsp chili powder and 1 tblsp cumin and toast the spices in the dry pan, stirring often until darkened and smoky but not burned. Add the olive oil, and stir to combine. Add the onions and red peppers and cook until tender, about 5 minutes, adding a little more olive oil, if necessary. Add the garlic and jalepeno and oregano and stir to cook, 1 minute. Add the turkey, breaking up with a wooden spoon. Cook, stirring often, until turkey is cooked through. Add the broth, beer, tomato sauce, chopped tomatoes, tomato paste and chipoltes. Stir to blend. Stir in the additional cumin, oregano and salt and pepper, all to taste. Add the drained and rinsed beans and stir. Simmer, uncovered, for at least 1 hour. Adjust seasonings. Serve with a large dollop of sour cream and snipped chives. Mine came out quite spicy – I like it that way, but you can tone it down as you see fit (cut back on jalepeno and chipoltes). Enjoy!