Large Turkey Chili

Ingredients:

• 2 large onions, chopped
• 10 cloves garlic, chopped
• 3 tbsp. chili powder
• 1 tbsp. l. dried oregano
• 1/4 cup tomato paste
• 3/4 cup olive oil
• 3 chipotle peppers in adobo sauce, coarsely chopped, with 3 tablespoons sauce
• 1.8 kg ground turkey
• 4 bottles of Mexican lager at 0.33
• 2 cans of 800g canned whole peeled tomatoes in their own juice
• 4 x 425g cans kidney beans, rinsed
• To serve: chopped green onions, cilantro sprigs, avocado, sour cream, shredded Monterey Jack cheese, and/or tortilla chips

Preparation:

1. Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onion, garlic, chili powder, oregano, and 4 teaspoons salt and cook, stirring, until fragrant, about 4 minutes. Add the tomato paste, chipotle chiles, and adobo sauce and cook for 1 minute more. Add the turkey, breaking the ground meat up into small pieces with a wooden spoon, and cook until the meat begins to lighten in color, about 7 minutes. Add the beer and simmer until reduced by half, about 35 minutes. Add the tomatoes, working them into the pan with their juices and the beans, using your hands; bring to a simmer. Simmer, uncovered, stirring occasionally, until the sauce thickens, 1 hour to 1 hour 10 minutes.
2. Let the chili cool to room temperature, then divide it among four quart-size containers and freeze for up to 1 month.
3. To reheat, thaw the chili in the refrigerator overnight. Bring to a simmer over medium heat, stirring frequently until heated through. If desired, thin the chili with a little water and add salt to taste. Serve with your choice of toppings.