Ingredients

Turkey

• 2 tablespoons olive oil, divided
• 2.2 lb (1 kg) ground turkey
• 3/4 teaspoon salt, divided, plus 1/2 teaspoon for the vegetables
• 1/4 teaspoon black pepper
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon chipotle powder
• 1 tablespoon chile powder
• 1/2 teaspoon coriander
• 1 pinch cinnamon
• 1 tablespoon cocoa powder

Vegetables

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño, chopped

Simmer

• 1 14-oz (400 g) can tomato purée
• 1 15-oz (425 g) can kidney beans, drained
• 6 oz (180 ml) beer, about 1/2 bottle
• 1 teaspoon oregano
• 1 1/2 cups (360 ml) chicken stock

To serve

• Sour cream
• Scallions, sliced
• Cilantro
• Lime wedges

Steps

1. In a large pot over medium-high heat, warm 1 tablespoon of the oil. Brown the turkey with 3/4 teaspoon salt and the pepper, stirring occasionally, until golden, 6–8 minutes.
2. Stir in the garlic, tomato paste, chipotle powder, chile powder, coriander, cinnamon and cocoa and sauté for 30 seconds. Transfer the turkey to a bowl with a slotted spoon.
3. Add the remaining 1 tablespoon oil to the pot and sauté the onion, bell pepper and jalapeño with the remaining 1/2 teaspoon salt, stirring, until the onion is translucent, about 10 minutes.
4. Return the turkey and any liquid in the bowl to the pot. Add the tomato purée, beans, beer, oregano and chicken stock.
5. Simmer, partly covered, until thick enough for your taste, about 1 hour. Serve hot with the garnishes.

Notes

Serves 4–6. Garnish with sour cream, scallions, cilantro and lime wedges.

Pairings

• Wine: Zinfandel – jammy fruit and pepper stand up to chipotle heat; Malbec – plush dark fruit softens the smoke and spice
• Beer: Amber Lager – malty sweetness tames the heat; Porter – roasty notes echo the cocoa and chipotle