-
1
For the Base:
-
2
Heat the oil in a large soup pot or Dutch oven.
-
3
Add the onions, scallions, and garlic and saute over medium heat, stirring occasionally, until soft and translucent, about 10 minutes.
-
4
Stir in the jalapenos and cook 5 minutes more.
-
5
Put the cumin, chili powder, coriander, paprika, and red pepper flakes in a dry skillet and toast them over medium-high heat, stirring constantly with a wooden spoon and being careful not to burn them, 2 to 3 minutes.
-
6
Let cool, then add it to the onions and cook 5 minutes more.
-
7
Add the tomatoes and their juices, beer, broth, and salt and pepper to taste and bring to a boil, then turn down the heat and simmer over medium heat for about 30 minutes.
-
8
(The base may be prepared up to this point and will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.
-
9
If stored, bring to room temperature before final cooking.)
-
10
For the Turkey and Bean Chili:
-
11
About 1/2 hour before serving, bring the chili base to a low simmer.
-
12
Saute the turkey in a skillet over medium-high heat.
-
13
Crumble the meat and cook just until it is no longer pink.
-
14
Drain the fat and add the meat to the chili base and mix well.
-
15
Add the beans to the chili and season to taste with salt and pepper.
-
16
If the mixture seems too thick, thin with water or more beer.
-
17
Simmer the chili over low heat for 30 minutes.
-
18
Serve warm with accompaniments.
-
19
For the Vegetarian Chili:
-
20
About 1/2 hour before serving, bring the chili base to a low simmer.
-
21
Add the beans to the chili and season to taste with salt and pepper.
-
22
If the mixture seems too thick, thin with water or more beer.
-
23
Simmer the chili over low heat for 30 minutes.
-
24
Serve warm with accompaniments.
-
25
For the Beef and Bean Chili:
-
26
About 1/2 hour before serving, bring the chili base to a low simmer.
-
27
Heat the olive oil in a large skillet.
-
28
Add the beef and saute over medium-high heat.
-
29
Crumble the meat and cook just until it is no longer pink.
-
30
Drain the fat.
-
31
Add the tomato paste and cook, stirring, about 2 minutes.
-
32
Add to the chili base and mix well.
-
33
Add the beans to the chili and season to taste with the cinnamon and the salt and pepper.
-
34
If the mixture seems too thick, thin with water or more beer.
-
35
Simmer the chili over low heat for 30 minutes.
-
36
Serve warm with accompaniments.
