It keeps raining here in Boston which is putting me in the mood for lots of warm things; my Snuggie for kids, slippers from L.L.Bean, and chili! My go-to recipe for chili is this one from Shape.com, but I’ve recently stumbled upon some different kinds made with beer. Yes BEER! Good God why wasn’t I making this before. As luck would have it, I just happened to have a couple Pacífico’s in the fridge. (Thanks to whoever brought that over =) I really liked the taste of beer in the chili. The beer did make it a bit more liquidy so make sure to heat the chili long enough for it to steam off.
- 2 T olive oil
- 1 large garlic clove, minced
- 1/2 medium red onion, diced
- 1/2 cup chopped scallions, divided
- 1/2 lb ground turkey
- 2 T chili powder
- 1 28oz. can crushed tomatoes
- 2 vine tomatoes, diced
- 1 15oz. can kidney beans, rinsed and drained
- 1 medium red bell pepper, diced
- 1 cup carrots, diced
- 1/2 t dark brown sugar
- pinch of celtic sea salt
- 1 12oz. Mexican larger-style beer
- 1 16oz. container Tofutti Sour Supreme
In a Dutch oven or heavy sauce pan, heat the oil over medium-high heat until hot. Saute garlic, onions, and all but 2 tablespoons of the scallions until fragrant, 3 minutes.
Add in turkey, breaking it up with a wooden spoon, until no longer pink, about 3 minutes. Mix in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, pepper, carrots, brown sugar, salt, and half of the beer. Enjoy the other half because one should never cook without a drink in hand! Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15-30 minutes, making sure most of the liquid has evaporated. Divide among 4 bowls and top with Sour Supreme and remaining scallions.