Turkey Chili w/ Beer & Cilantro



by NICHOLAS AMMATURO on February 14th, 2016

Happy Valentines Day! I am in love with this chili. I have been making it for at least 5 years now and it’s amazing every time. Who doesn’t love beer and cilantro? Such a good combo. Enjoy.

Turkey Chili w/ Beer & Cilantro



  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 clove garlic, chopped
  • 1 tablespoon tomato paste
  • 1 pound ground turkey
  • One 12-ounce Mexican beer (corona)
  • One 15 1/2-ounce can kidney beans, rinsed and drained
  • One 14 1/2-ounce can diced tomatoes, with their juice
  • 1/4 cup chopped fresh cilantro



Heat the olive oil in a large, heavy skillet over medium-high heat. Add the garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.

Stir in the tomato paste; cook 1 minute more.

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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 withe juiced and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Stir in chopped cilantro. Taste for salt, add as needed.

Ladle the chili into bowls and serve with the garnishes of your choice.




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