I love chili, what can I say. Chili makes you just feel plain awesome on any day and this weekend was no exception. We had a rainy kind of day so I decided in all of my fine wisdom; that chili was in my future. I call this poor man’s chili as it is pretty cheap to make, takes about 30minutes, and you have leftovers for just the next day if you are a single nerd.
The first step is to get all of the ingredients together.
*Note, I did not use the northern beans. I wanted to but the wife hates them and I don’t want to get my ass kicked.
Now you need to chop up the onion. I used a large onion because I love onion in my chili. Some people may think it is too much so use a medium or half a large onion if you are a wimp.
Sauté onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Then you would add the tomato paste and chipotle chili and sauté for about a minute or so more. I was in such a ninja mode, I completely forgot to take a picture of this step.
Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Next you would add the beer and cook till it is reduced by half, about 10 minutes in ninja time.
While the beer cooks down, it is time to wash your beans. Beans are good for the heart, the more you eat, the more you ………….
This is how it should look after the beer has reduced. This is heaven in a bowl.
Add the beans and the tomatoes. Cooked uncovered for about 30 minutes or if you want to be a ninja like me, cook it covered on simmer for 3 hours.
My camera sucks as I am too lazy to get my good one out. This is the finished product. I give this 4 ninja stars.
Poor Man’s Awesome Chili
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 tablespoon chopped garlic
1 teaspoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
3 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 light beer of your choice
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, sour cream, grated cheddar cheese
Heat the olive oil over medium-high heat.
Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, about 3 minutes.
Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color.
Add the beer and simmer until reduced by about half, about 10 minutes.
Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil.
Cook, uncovered, stirring occasionally, until thick, about 30 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.