Caliente Chipotle Chili

1. In a pan over medium-high heat, saute the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add ground turkey and cook until browned and liquid has released and mostly evaporated. Add cumin, ancho chili powder, chipotle chili powder, cayenne, paprika, and salt and pepper. Stir to incorporate, and cook for a minute or two.

2. Put turkey mixture into your slow cooker. Add the bell peppers, poblanos, green chiles, kidney beans, diced tomatoes, tomato paste, chipotles, and enough of the beer until the mixture is thinned to your desired consistency. It will thicken up a bit as it cooks, but I like it chunky. So I didn’t add the whole bottle (I had one of those huge 22 ounce bottles, so it probably ended up being about a beer and a quarter), which left me the unfortunate task of finishing it right then and there. Cooking is tough, right?

3. Turn slow cooker to low and cook for 7-8 hours.

4. Garnish with chopped cilantro, cheddar cheese, and a dollop of sour cream (or sliced avocado, or whatever else you like).