Ingredients:
2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2-3 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1/2 - 1 bunch of kale, leaves shredded or coursely chopped into small pieces
shredded pepper jack or Mexican blend cheese, sour cream, optional (for topping)
Directions:
Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add in the kale (optional), stir. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer at least 10 minutes.Serve bowls of chili with cheese, sour cream and any other toppings on the side or scooped on top. Serve with corn tortilla chips, cornbread, or crusty baguette.
(adapted from Rachael Ray)
