3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon chipotle powder
1 pound ground turkey
14 1/2-ounces crushed tomatoes, with their juice
1 tomato, diced
15 1/2-ounces kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional
Heat the olive oil in a large, heavy skillet over medium-high heat.
Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
Stir in the chipotle chile powder and cook 1 minute more.
Add the turkey, breaking it up with a wooden spoon, and cook until the meat is done, about 3-5 minutes.
Add the beer and simmer until reduced by about half, about 8 minutes.
Add the tomatoes along with their juices and the beans; bring to a boil.
Cook uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.