Who loves cooking with beer? I do! What’s so great about cooking with beer? Well it provides great flavor to stews and chili’s AND the recipes usually don’t call for the whole beer.
Therefore, it is basically necessary for you as a resourceful chef to never waste what we cook and the ingredients we use to cook. So try this ah-mazing turkey chili if you’re in the mood for a meal that will re-heat in minutes or you just feel like having a great excuse to drink beer while cooking!
Turkey (and Beer) Chili
1 TB olive oil
2 cups chopped onion
4 garlic cloves, minced
1 lb ground turkey
1 ½ cups water
1 TB chili powder
¼ tsp black pepper
¼ tsp garlic powder
1 28-oz can black beans
1 28-oz can red kidney beans
1 28-oz diced tomatoes
1 15-oz can tomato sauce
¾ cup light beer (polish off remaining beer while cooking)
Shredded cheese – (cheddar or Monterrey jack goes best but I had mozzarella which tasted great too)
- Heat oil in a large crock-pot, add chopped onion and garlic. Stir and let sauté for about 4 minutes.
- Add ground turkey, cook 6 minutes, stirring and breaking into a crumbly mixture.
- Stir in water and next 7 ingredients (water through tomatoes), bring to a boil. Stirring frequently.
- Reduce heat and simmer uncovered for 45 minutes, stirring every once in a while. Stir in the beer. Drink the rest of the beer. Simmer for 10 minutes, stirring sporadically. Top with cheese and serve with a hunk of crusty bread. Have another beer with it too!
Note: Double the batch and freeze in Tupperware containers for nights during the week when you know you’re going to be home late or just don’t feel like cooking.
Thanks to my Mom, fellow beer-loving, chili-eating chef 🙂