Chili

• 2 1/2 cups diced onions
• 3 pounds ground turkey
• 1 teaspoon kosher salt
• 2 tablespoons apple cider vinegar
• 2 canned chipotles en adobo, minced
• 4 tablespoons sauce from chipotles en adobo
• 2 teaspoons cumin seed, toasted, crushed
• 2 tablespoons oregano
• 3 heaping tablespoons pure chile powder, such as New Mexican, + more, if needed
• 2 to 3 tablespoons olive oil
• 2 cans (28 ounces each) crushed organic fire-roasted tomatoes or other crushed tomatoes
• 1 can (14 ounces) diced tomatoes with juices
• 4 cloves garlic, pressed
• 2 freshly smoked chipotles, or additional chipotles in adobe, optional (see Note)
• 1 teaspoon ground espelette (Spanish Basque chile), optional
• 1 cup Guinness or your favorite amber beer + more if needed
• 2 tablespoons dark brown sugar

1. Heat a cast-iron skillet over medium heat; add the onions. Don't stir too much - let them blacken slightly and caramelize, about 15-20 minutes. If you don't have a cast-iron skillet, saute the onions in a little oil.
2. Meanwhile, place the ground turkey in a large bowl. Sprinkle with the salt, vinegar, chipotles, adobo sauce, 1 teaspoon crushed cumin seed, 1 tablespoon oregano and 1 tablespoon chile powder, and lightly work into the meat.
3. Heat the olive oil in a Dutch oven or pot over medium heat. Add the ground meat mixture and cook, stirring, until lightly browned, about 7-10 minutes. Add the charred onions, crushed tomatoes, diced tomatoes, garlic, whole smoked chipotles and espelette, if using, and remaining cumin seed, oregano and chile powder. Pour in the beer, partially cover and simmer about 45 minutes, or until thickened, stirring in the brown sugar at the end.
4. Taste and adjust spices and add more beer, if needed. Serve with garnishes.

onions, kosher salt, apple cider vinegar, chipotles, cumin, oregano, olive oil, tomatoes, freshly smoked chipotles, ground espelette, dark brown sugar

Taken from www.epicurious.com/recipes/member/views/chili-51731541 (may not work)