Stout Turkey Chili

• 1 tablespoon vegetable oil
• 1/2 whole pepper, chopped
• 1/2 whole onion, chopped
• 1 1/2 garlic cloves, finely chopped
• 1 lb ground turkey
• 5 1/4 ounces tomato puree
• 7 1/2 ounces dark red kidney beans (drained and rinsed)
• 7 1/2 ounces sweet corn (drained and rinsed)
• 7 1/4 ounces chicken broth
• 6 ounces stout beer (I used Guinness)
• 1 tablespoon dark chili powder
• 1 tablespoon salt
• 1/2 tablespoon black pepper
• 1/2 tablespoon cayenne pepper
• 1/4 cup dark molasses
• 1/8 cup masa corn flour
• 1 pint stout beer

1. In pot, heat vegetable oil over medium heat.
2. Add bell pepper, onion, garlic and saute for about 5 minutes until onion is translucent.
3. Add turkey and cook, do not drain fat.
4. Add tomato puree, beans and corn.
5. Stir in broth and 6 oz. beer.
6. Stir in chili, cumin, salt, pepper, and cayenne.
7. Bring to a simmer, then reduce heat, cover and cook for 30 minutes.
8. Stir in molasses.
9. If the chili is too thick, add 1/4 cup masa flour into equal amounts of water then stir into chili.
10. Cook 5 minutes.
11. If desired, top off with the cheese.
12. Oh, and for the pint of stout -- drink it while cooking dummy!

vegetable oil, pepper, onion, garlic, ground turkey, tomato puree, dark red kidney beans, sweet corn, chicken broth, stout, dark chili powder, salt, black pepper, cayenne pepper, dark molasses, flour, stout beer

Taken from www.food.com/recipe/stout-turkey-chili-417871 (may not work)