An easy stovetop chili with amped up flavor from beer and lots of spices! Canned chili doesn't hold a candle to this.
Course Main Course
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 6servings (can easily double)
1yellow onion, diced
2cloves garlic, minced
2tablespoonschili seasoning (I used the McCormick's original packet)
1tablespoonground black pepper
1tspcrushed red pepper flakes (or more, to taste)
112-ozbottle of beer (I used a wheat ale, but use your favorite beer)
128-ozcan crushed tomatoes, unsalted (if you can only find salted, reduce the salt above)
115.5-ozcan black beans, drained and rinsed
115.5-ozcan kidney beans, drained and rinsed
Hot sauce, to taste (optional)
Heat a large pot (I used a dutch oven) over medium heat. Add cooking oil and sauté onions until soft and translucent. Add garlic, and sauté just until fragrant. Add ground turkey and cook, breaking up with a spoon, until it is browned and no longer pink.
Add all seasonings and stir frequently until combined. Turn the heat up to high and pour in the beer. Stir and scrape the bottom of the pot to remove any browned bits. Bring to a boil; reduce to medium-high heat, but keep the mixture boiling for about 5 minutes, stirring occasionally.
Add the canned tomatoes and the beans, and reduce to a simmer. Let the mixture simmer for about 20 minutes to meld the flavors, stirring occasionally. Prepare your preferred toppings during this time.
Taste the chili and add any seasonings, to taste. I sometimes add a bit more red pepper flakes, salt, or hot sauce.
Serve in bowls with your favorite toppings!
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