Turkey Taco Beer Chili is simple yet flavorful. Lean ground turkey, pinto and black beans in a taco seasoned and beer infused, roasted tomato sauce. Finish your bowl off with all your favorite toppings. This recipe will serve 6.
Yes, there’s turkey taco beer chili under all those toppings. I know you can almost not see it, but it’s there.
The whole reason people love chili is that it’s easy. It’s a one pot mamah-jammah and fills you up to the brim with warm cozy feels. Believe me when I say that we are a chili loving family. It’s my go to on Football Sunday, it’s what I make on Halloween, on nights when my daughters have practice (or games) and pretty much any day that ends in y. So yeah, we kind of love it.
I am all about my chili toppings too. Obviously. Typically I go the sour cream, cheddar and green onion route. You know, keeping it basic. But that just can’t be when you make a taco chili. amiright? So I thought about what I put on my tacos (not what Malloree puts on hers, which would just be cheese) and then made sure to top my bowl-o-turkey-chili with all things taco related.
Except for olives. I totally flaked out and forgot about them. And I love black olives on my tacos too! shoot.
I have always served tortilla chips with my traditional chili recipe. We basically ditch our spoons and use the chips to dip and eat our way out of our bowls. And it wasn’t until the most recent chili night that I thought “um hello, why not make a taco chili?”
I’m obviously not the first person to create taco chili. But this one has beer in it so000.
To Make This Turkey Taco Beer Chili You Will Need:
- olive oil
- yellow onion
- ground turkey
- homemade taco seasoning
- chili powder
- tomato paste
- crushed fire roasted tomato sauce
- pinto beans, rinsed and drained
- black beans, rinsed and drained
- kosher salt
- ground black pepper
No this isn’t a post sponsored by Muir Glen, I just love their products. And it just so happens that my local Kroger store carries a vast array of different products and is the only place I can find (at least by me) that carries fire roasted crushed tomato sauce. — if you can’t find crushed fire roasted tomatoes, then regular, non-fire roasted crushed is fine. Don’t stress.
Start this turkey taco beer chili by heating a 6 quart dutch oven over medium heat. Add a tablespoon of olive oil and sauté 1 cup diced yellow onion and 3 cloves garlic until tender (about 5 to 8 minutes). Add in 2 pounds ground turkey and break it up with a wooden spoon, stirring occasionally until fully cooked.
Stir in the 3 tablespoons of taco seasoning and 1 tablespoon chili powder and 6 ounces tomato paste.
I made a double batch of my homemade taco seasoning and measured out 3 (heaping) tablespoons. But feel free to add the whole doubled recipe into the pot!
Pour in 1 (12 ounce) beer. Smelllllllls soooooo goooooood! I’m using Dos Equis which happens to be a Mexican beer and was leftover at our house by our good friend Mike (Hi, Mike!). #meanttobe
Add in 1 (30 ounce) can crushed fire roasted tomato sauce.
And add in 2 cans pinto beans beans and 1 can black beans – rinsed and drained. Season with 2 teaspoons kosher salt and 1/2 teaspoon black pepper.
Cover and simmer for 30 to 35 minutes. This is when I prep all those toppings. (:
This chili is deliciously awesome! I know, you guessed I’d say as much BUT it was seriously so SO good! The next day it was even better! I loved the ever-so-subtle beer flavor and the robust flavor of the chili. Of course the toppings MADE this chili what it is. I actually added an entire half of an avocado to my bowl (again, SO good) and the chopped fresh tomatoes was really surprising, I thought it added a fresh taste and texture. So I highly recommend the tomatoes (and the avocado and the turkey taco beer chili, of course.) ;).
Top this Turkey Taco Beer Chili with:
finely diced red onion
finely diced tomato
shredded cheese (I used cheddar jack)
tortilla strips or tortilla chips
Turkey Taco Beer Chili
FOR THE TORTILLA STRIPS:
- 8 yellow corn tortillas
- olive oil
- fine salt
- black pepper
FOR THE CHILI:
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 2 pounds ground turkey
- 3 heaping tablespoons taco seasoning
- 1 tablespoon chili powder
- 6 ounces tomato paste
- 12 ounces beer
- 1 (30 ounce) can crushed fire-roasted tomato sauce
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 teaspoons kosher salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper
TO MAKE THE TORTILLA STRIPS:
- Preheat your oven to 400°.
- Cut the tortillas into thin strips using a pizza cutter and divide among two rimmed metal baking sheet pans.
- Toss in olive oil until coated, spread out in even layers and sprinkle with salt and pepper.
- Slide one pan at a time onto the middle rack and bake for 5-7 minutes (rotate the pan halfway) or until crispy.
TO MAKE THE CHILI:
- Heat a 6 quart dutch oven over medium heat. Add olive oil and saute onions and garlic for 5 to 8 minutes.
- Add in the turkey and cook, breaking it up with a wooden spoon, until fully cooked.
- Stir in taco seasoning, chili powder and tomato paste. Add in the whole bottle of beer, the crushed tomatoes and beans.
- Stir, cover and cook on medium-low for 25 to 35 minutes (or longer if desired). Season with salt and pepper.
- Serve chili in bowls and top with crispy tortilla strips and all your favorite taco toppings.
Optional Toppings For Chili:
- sour cream
- shredded cheese
- black olives
- hot sauce
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