Big-Batch Turkey Chili

  • Yield : 8 servings
  • Ready In : 10m
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  • 2 large yellow onions, chopped
  • 10 cloves garlic, chopped
  • 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • Kosher salt
  • 1/4 cup tomato paste
  • 3/4 cup olive oil
  • 3 chipotle chiles in adobo sauce, coarsely chopped, with 3 tablespoons sauce
  • 4 pounds ground turkey
  • Four 12-ounce Mexican lager-style beers
  • Two 28-ounce cans whole peeled tomatoes, with their juices
  • Four 15-ounce cans kidney beans, rinsed and strained
  • Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips


Step 1

Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.

Step 2

Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.

Step 3

To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.

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