I made this on Monday night but haven’t had a chance to post.

This is my go-to chili recipe!  I have made this recipe for and passed it along to countless people.  Everyone loves it!  It’s hard to believe you can get such flavor out of a 30-minute meal.  Of course, it tastes even better the next day!

The key to recipe is the chipotle chili en adobo.  It adds a great heat and  smokiness to the dish.  I usually add a bit more than the recipe calls for but it is spicy so if you want to tone down the heat use what the recipe calls for or a little less.

If you don’t have Mexican beer on hand, a Bud Light will do.

I usually serve with chips or tortillas, diced avocado, grated cheese, and sour cream for Tim.  Often I double the recipe and freeze half of it.

I’ll be making a big pot of this chili several more times this fall and winter!

30-Minute Turkey Chili
Food Network Kitchens

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
• 1 pound ground turkey
• 1 (12-ounce) Mexican lager-style beer
• 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, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, 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, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 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 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Cook’s Note: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.