There is nothing better than a yummy pot of chili on the stove during these winter months. If you are hosting a Super Bowl party or have just have a large crowd coming for dinner this season, here is a recipe we tweaked from Food.com that leave our guest clamoring for more!
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
1-2 teaspoons chili powder (depending on desired spiciness)
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipolte chile en adobo, coarsely chopped, with 1 tablespoon sauce (optional -- omitting the chili will reduce the spice)
1 pound ground beef
1 (12-ounce) bottle beer (Mexican lager -style beer is the best but any beer will do)
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Optional Garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack or Cheddar Cheese, and/or tortilla chips
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.
Serve with the garnishes of your choice.