Firehouse Turkey and Beer Chili

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, 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.
Serves 4.


  • 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.


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